Nozzleless Electrostatic Atomization Process for Crystallization via Liquid–Liquid Interfaces

Kishimoto, T; Kadota, Kazunori; Furukawa, Ryoichi; Tozuka, Yuichi; Shimosaka, Atsuko; Shirakawa, Yoshiyuki

doi:10.1252/jcej.16we236

Cited by 7 publications

(4 citation statements)

References 44 publications

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“…In addition, the present electrostatic atomization process is proposed as one-step preparation for microparticles (Sasaki, Kurayama, Ida, Matsuyama, & Yamamoto, 2008). Based on such circumstances, the electrostatic atomization has been anticipated as a preparation method for encapsulation of oil with powder (Kishimoto et al, 2017). The simultaneous preparation of emulsions and particles prepared by the electrostatic atomization can be achieved in one process.…”

Section: Production Methods Advantages Disadvantagesmentioning

confidence: 99%

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A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Mori

Kadota

Shimosaka

et al. 2019

Journal of Food Science

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Powderization of oils has been used as a method to enhance the stability of polyunsaturated fatty acids. Previously, we successfully powderized soybean oil via nozzleless electrostatic atomization. The process of nozzleless electrostatic atomization process was applied to the one‐step process of encapsulating oil in wall materials. The encapsulation of oils in powder is dependent on the wall materials. The present study aimed to resolve the behavior of oil encapsulated in particles using a novel method of electrostatic atomization, and to investigate the effect of wall materials on the oil content in the encapsulated formulations. The size of particles surrounding oil was dependent on the type of wall materials used for encapsulation, and the oil content within the encapsulation decreased with increase in particle size. Furthermore, wall materials with higher hydrophobicity increased the oil content within the encapsulation, as more hydrophobic particles could absorb the oil more effectively. Practical Application Nozzleless electrostatic atomization is a new method for preparing encapsulation of oil using various wall materials.

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Section: Production Methods Advantages Disadvantagesmentioning

confidence: 99%

“…Ionization in the liquid-liquid interface. A change in the ionized behavior in the liquid-liquid interface was investigated using the experimental apparatus shown in Figure 1 (Kishimoto et al, 2017). Electric pressure was applied from two nickel (Ni) electrodes.…”

Section: Electrostatic Atomizationmentioning

confidence: 99%

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Mori

Kadota

Shimosaka

et al. 2019

Journal of Food Science

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“…In the case of emulsions, electrostatic atomization is a method that functions to encapsulate oil by powder using an electric field, together with an aqueous solution that contains the wall material within the oil phase, wherein increasing the aqueous solution conductivity reduces the droplet size [69][70][71]. Mori et al [72] encapsulate soybean oil by this electrostatic atomization technique.…”

Section: Disinfection and Other Applicationsmentioning

confidence: 99%

Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

Camacho-Lie,

Antonio-Gutiérrez,

López-Díaz

et al. 2023

Discov Food

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Droplet size has significant scientific and industrial relevance in the effectiveness of atomization for several applications in the chemical, pharmaceutical, and food industries. This technology is widely employed in the food industry for processes such as spray drying, microencapsulation, edible coatings, and food disinfection, among others. This work comprehensively reviews the effect of liquid properties and equipment operating factors influencing droplet size in pneumatic and ultrasonic atomization. The discussion on the atomization theories includes the different models for estimating droplet size as a function of selected variables for both processes. The different model approaches are reviewed, focusing on their advantages, disadvantages, applications, and limitations. Furthermore, selected models were employed to carry out different sensitivity analyses showing the effect of variables related to the liquid properties, the type and characteristics of the atomizers, and the operating conditions, allowing the reader to appreciate the most critical factors in both atomization systems.

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“…This process can afford the continuous preparation of emulsions and particles in a single process without a nozzle, while the spray-drying technique requires encapsulation in a multi-step process of emulsification and drying using a nozzle. Nozzleless electrostatic atomization is expected not only to avoid collisions between droplets and the liquid surface, but also to resolve the physical limitation of dependence on nozzle diameter (Kishimoto et al, 2017). Another advantage of this process is that continuous production of particles using a liquid-liquid system can be realized without nozzle clogging (Sato et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

Wakita

Kadota

Kawabata

et al. 2021

J Food Process Engineering

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As a simplistic concept, needle electrodes to generate atomization in the liquid phase were increased for forming multiple Taylor cones. Numerical simulations using a Poisson equation were performed to optimize the distance between the needle electrodes. The simulation results revealed that the distance between the needle electrodes affected the formation of the Taylor cone, and that the stabilization of the Taylor cone required a distance of over 30 mm between electrodes. The experimental results similarly showed the stabilization of Taylor cones by a distance of 30 mm between electrodes. Multiple Taylor cones stabilized via electrostatic atomization were applied to produce encapsulated oil powders. The increase in the number of electrodes enabled the mass production of encapsulated oil powders via nozzleless electrostatic atomization. This technology may allow the formation of oil powders with functional particles. Practical Applications Electrostatic atomization in the liquid phase is an attractive process for obtaining spherical particles; however, this technique affords a low level of production of the generated particles. The present study aimed to develop a device for the mass production of encapsulated oil powders using nozzleless electrostatic atomization. Numerical simulations were used to design the device for electrostatic atomization for mass production. Multiple Taylor cones may allow the mass production of encapsulated oil powders.

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Nozzleless Electrostatic Atomization Process for Crystallization via Liquid–Liquid Interfaces

Cited by 7 publications

References 44 publications

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

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