DOI: 10.1007/s11746-004-965-9. Production of monodispersed water‐in‐oil emulsions using polymer microchannels

Production of monodispersed water‐in‐oil emulsions using polymer microchannels

10.1007/s11746-004-965-9

Crossref journal-article

Wiley

Journal of the American Oil Chemists' Society (311)

Abstract

AbstractMonodispersed water‐in‐oil (W/O) emulsions were prepared using new fabricated acrylic polymer microchannel (MC) plates. Acrylic plate MC‐A1 was 20 μm wide, 10 μm deep, and 120 μm long; and MC‐A2 was 40 μm wide, 20 μm deep, and 120 μm long with respect to MC sizes. Both MC plates had a terrace length of 30 μm. Monodispersed waterin‐triolein emulsions with average diameters of 42 to 60 μm (MC‐A1) and 62 to 98 μm (MC‐A2) were prepared successfully using tetraglycerin condensed ricinoleic acid ester (CR310) as a surfactant. The CV for droplets produced was less than 10%, demonstrating monodispersity. When we used decane (which is less viscous than triolein) as the continuous phase and CR310 and hexaglycerin pentaoleate (PO500) as surfactants, the average diameters and CV of the droplets became smaller, and the pressure ranges for stable droplet formation were much wider than for the water/triolein system. For comparison, a silicon MC plate (MC‐Si) with dimensions similar to the polymer MC‐A1 was tested and exhibited little significant difference in the average diameter and CV of droplets between MC‐A1 and MC‐Si.

Bibliography

Liu, H., Nakajima, M., & Kimura, T. (2004). Production of monodispersed waterâinâoil emulsions using polymer microchannels. Journal of the American Oil Chemistsâ Society, 81(7), 705â711. Portico.

Authors 3

Haijie Liu (first)
Mitsutoshi Nakajima (additional)
Toshinori Kimura (additional)

References 24 Referenced 33

{'key': 'e_1_2_1_2_1', 'volume-title': 'Food Emulsions: Principles, Practice and Techniques', 'author': 'McClements D.J.', 'year': '1999'} / Food Emulsions: Principles, Practice and Techniques by McClements D.J. (1999)
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{'key': 'e_1_2_1_5_1', 'first-page': '9', 'article-title': 'Application of Membrane Emulsification Method for Preparing Food Emulsion', 'volume': '28', 'author': 'Katoh R.', 'year': '1993', 'journal-title': 'Shokuhin to kaihatsu'} / Shokuhin to kaihatsu / Application of Membrane Emulsification Method for Preparing Food Emulsion by Katoh R. (1993)
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{'key': 'e_1_2_1_25_1', 'first-page': '36', 'article-title': 'Polyglycerin Fatty Acid Esters', 'volume': '10', 'author': 'Miyamoto A.', 'year': '1994', 'journal-title': 'Fudo Kemicaru'} / Fudo Kemicaru / Polyglycerin Fatty Acid Esters by Miyamoto A. (1994)

Dates

Type	When
Created	18 years, 9 months ago (Nov. 22, 2006, 8:20 a.m.)
Deposited	1 year, 11 months ago (Sept. 27, 2023, 11:02 a.m.)
Indexed	1 year, 7 months ago (Jan. 23, 2024, 8:59 a.m.)
Issued	21 years, 2 months ago (July 1, 2004)
Published	21 years, 2 months ago (July 1, 2004)
Published Online	21 years, 2 months ago (July 1, 2004)
Published Print	21 years, 2 months ago (July 1, 2004)

Funders 0

None

BibTeX

@article{Liu_2004, title={Production of monodispersed water‐in‐oil emulsions using polymer microchannels}, volume={81}, ISSN={1558-9331}, url={http://dx.doi.org/10.1007/s11746-004-965-9}, DOI={10.1007/s11746-004-965-9}, number={7}, journal={Journal of the American Oil Chemists’ Society}, publisher={Wiley}, author={Liu, Haijie and Nakajima, Mitsutoshi and Kimura, Toshinori}, year={2004}, month=jul, pages={705–711} }

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