Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
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Long-Term Continuous Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification
Yanru ZHANGIsao KOBAYASHIMarcos A. NEVESKunihiko UEMURAMitsutoshi NAKAJIMA
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2013 Volume 19 Issue 6 Pages 995-1001

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Abstract

The aim of this study was to investigate the effects of operating time and emulsifier type on the production of oil-in-water (O/W) emulsions during long-term continuous microchannel (MC) emulsification. The continuous phase used was an aqueous solution containing 1.0 wt% sodium dodecyl sulfate (SDS) or polyoxyethylene (20) sorbitan monolaurate (Tween 20). On day 1, uniform soybean oil droplets with an average diameter (dav) of 22 − 23 μm and a coefficient of variation (CV) of < 3% were successfully generated using a silicon grooved MC array plate (model CMS6-2), regardless of the emulsifier type. For the SDS-containing system, the dav and CV values and the smooth droplet generation were almost unchanged during 7 days of continuous MC emulsification. For the Tween 20-containing system, we observed a slight increase in dav, a gradual increase in CV, and asymmetric droplet generation between days 3 and 7.

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© 2013 by Japanese Society for Food Science and Technology
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