Mw.ir. A.J. Gijsbertsen-Abrahamse : Membrane emulsification: proces principles

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4 Jun 2003 16:00
Unit: Wageningen University
Location: Aula (gebouw 362), Gen. Foulkesweg 1, Wageningen
Promotor: prof.dr. R.M. Boom (Food Process Engineering)
Co Promotor: dr.ir. A. van der Padt (WU / Friesland Coberco Dairy Foods, Deventer)

 With membrane emulsification in principle monodisperse emulsions can be produced, requiring a relatively low energy density and retaining the ingredients functionalities. Oil is pressed through a membrane, resulting in droplets being formed at the pore openings in the membrane surface. These droplets are detached by the cross-flowing water and carried away. Since the oil throughput is too low for commercial application, the droplet formation mechanism and the effect of membrane characteristics on the oil throughput were studied. Simulations and experiments on a microscopic scale showed that the porosity of the membrane should be low, to prevent that droplet touch and hinder each other during their formation. Furthermore, the oil flow through different membrane types was modeled. With these models the membrane area required for industrial application was estimated. The insights into the process principles, obtained in this research, form the basis for further development and optimization of membrane emulsification processes.
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