首页 | 本学科首页   官方微博 | 高级检索  
     


Effect of microchannel structure on droplet size during crossflow microchannel emulsification
Authors:Takahiro Kawakatsu  Gun Trägårdh  Yuji Kikuchi  Mitsutoshi Nakajima  Hideaki Komori  Toshikuni Yonemoto
Affiliation:(1) Food Engineering Department, Lund University, 22100 Lund, Sweden;(2) National Food Research Institute, 305-8642 Ibaraki, Japan;(3) Chemical Engineering Department, Tohoku University, Aoba, 980-8579 Sendai, Miyagi, Japan
Abstract:
A monodispersed oil-in-water emulsion was continuously produced using a crossflow-type silicon microchannel plate in which a liquid flow path for the continuous phase was made, and on each side of the wall of the path, an array of regular-sized slits (microchannels) was precisely fabricated on a micrometer scale by photolithography. A flat glass plate was tightly attached to the microchannel plate to cover the top of the microchannels. Regular-sized oil (triolein) droplets were generated by pressing the oil through the microchannels into a continuous phase of 0.3 wt% aqueous sodium lauryl sulfate. The average size of the oil droplets was regulated within a range of 11.3 to 28.2 μm by changing the microchannel structural features such as the shape of the cross section and outlet, the equivalent diameter, and the length of the terrace, which is a flat area fabricated at the outlet of the microchannels. In every case, the droplet size distribution was narrow, and the geometric standard deviation was 1.03 or less.
Keywords:Continuous emulsification  crossflow-type microchannel plate  micromachining  monodispersed oil-in-water emulsion  visualization
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号