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Role of membrane technique in preparing emulsions
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M Farzi   , Ma Mohammadifar * , N Karimi |
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Abstract: (5960 Views) |
| Nowadays, many food systems, cosmetic and pharmaceutical products are consisted of emulsions. The formation of emulsions with membrane technique has attracted considerable attention in food industry due to its high energy efficiency. So, in the present study, the advantages, limitations and the factors which affect the efficiency of process are discussed. Factors which influence the formation of emulsion with membrane are diameter of pores in membrane, droplet size distribution, pressure gradients, the velocity of continuous phase, type and concentration of emulsifiers. Membrane technique is an appropriate and easy process for producing emulsions. The major advantages of membrane homogenizers are their ability to produce emulsions with very narrow droplet size distributions.
Keywords: Membrane technique, Emulsions, Process factor |
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| Keywords: Membrane technique, Emulsions, Process factor |
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Full-Text [PDF 167 kb]
(1667 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/9 | Accepted: 2013/11/19 | Published: 2013/11/19
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