Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through holes

Japan Journal of Food Engineering

Volumn 11, Issue 1, 2010, Pages 37-48

  Kobayashi, Isao ^a   Hori, Yuko ^a   Uemura, Kunihiko ^a   Nakajima, Mitsutoshi ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Asymmetric through hole; Droplet detachment; Droplet generation; Large droplet; Microchannel emulsification

Indexed keywords

DROPS; MICROCHANNELS; SOYBEAN OIL;

AVERAGE DIAMETER; CONTINUOUS PHASE; DROPLET DETACHMENT; DROPLET GENERATION; MICROCHANNEL EMULSIFICATION; NARROW SIZE DISTRIBUTIONS; PRODUCTION CHARACTERISTICS; THROUGH HOLE;

EMULSIFICATION;

GLYCINE MAX;

EID: 77956072474     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe.11.37     Document Type: Article

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