SPG rotating membrane technique for production of food grade emulsions

Journal of Food Engineering

Volumn 114, Issue 4, 2013, Pages 530-537

  Pawlik, Aleksandra K ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Continuous phase viscosity; Emulsifier adsorption; Food emulsions; SPG rotating membrane

Indexed keywords

ADVECTIVE TRANSPORT; CONCENTRATION-DEPENDENT; CONTINUOUS PHASE; DRAG FORCES; DROPLET SIZES; EMULSION DROPLETS; FOOD EMULSIONS; FOOD GRADE; INTERFACE FORMATION; O/W EMULSIONS; ROTATING MEMBRANE; ROTATIONAL VELOCITY; SMALL DROPLETS; SURFACTANT ADSORPTION; TRANSMEMBRANE PRESSURES; TWEEN-20;

ADSORPTION; EMULSIFICATION; EMULSIONS; MEMBRANES; VISCOSITY;

DROP FORMATION;

EID: 84869495345     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.09.008     Document Type: Article

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