The effect of oils, low molecular weight emulsifiers and hydrodynamics on oil-in-water emulsification in confined impinging jet mixer

Siddiqui, Shad W.

doi:10.1016/j.colsurfa.2013.10.027

Cited by 14 publications

(18 citation statements)

References 16 publications

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“…However, in many practical industrial applications, liquid-liquid dispersions are required to be implemented at turbulent flow conditions. This is the case for massive productions processed at high throughput, such as oil-water emulsion preparation by means of stirring (Ohtake et al 1987), statically mixing (Theron and Le Sauze 2011), and impinging jets (Siddiqui 2014;Tsaoulidis and Angeli 2017). Going back to earlier studies, Kolmogorov and Hinze (Kolmogorov 1949;Hinze 1955) laid foundation by proposing scaling theory of dispersion breaking up into emulsion droplets at turbulent flow conditions, stating that energy cascade inside the flow contributes the most.…”

Section: Introductionmentioning

confidence: 99%

Experimental investigation on single drop breakage in two-stream impinging microchannels

Bellettre

Montillet

et al. 2021

Exp Fluids

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Experimental study on drop breakage is carried out in the microchannels utilizing head-on impingement configuration by observing single drop breakup process. In this study, the breakage of oil drops with diameter ranging from 30 to 200 μm is investigated in the vicinity of flows impingement region by using high-speed photography at varied flow rate conditions. The most prominent phenomenon of the single drop breakup in the two streams impinging flow field is that the drop tends to break into multiple fragments. The breakage time and the number of daughter drops in the resulting population are statistically analysed and found to be highly dependent on the mother drop size and energy dissipation rate. Two different micro-system geometries, the 600-600 system and the 600-300 system, are compared to evaluate the advantages and disadvantages of swirl flow developed due to the off-axis layout of inlet channels in the 600-300 system. The results show that swirl flow establishes a low pressure area acting as the dead zone, where drop can be trapped and then drastically stretched to breakup. Compared with the 600-600 system, the detrimental effect of swirl flow inside the 600-300 system on increasing the breakage time can be offset by much greater amount of daughter drops generated. In general, the 600-300 system performs more effectively than the 600-600 system because of the less isotropic flow feature. And this superiority is more distinct when energy dissipation rate is higher. Acronyms Ca Capillary number,-DDSD daughter drop size distribution,-Re Reynolds number,-SSI swirl strength index,-We Weber number,-Wet Weber number in turbulent flow,-We* Weber number defined in this study,

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Section: Introductionmentioning

confidence: 99%

Experimental investigation on single drop breakage in two-stream impinging microchannels

Bellettre

Montillet

et al. 2021

Exp Fluids

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“…This is likely because emulsifiers produced stable O/W emulsions and the high homogenization speed allowed for the creation of small fat droplets. Siddiqui () showed that emulsifier addition prevented fat droplets coalescence on the O/W emulsion by using a confined impinging jet mixer.…”

Section: Resultsmentioning

confidence: 99%

Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup

Triyannanto

Lee

2014

Journal of Food Processing and Preservation

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To improve the quality of retorted ginseng chicken soup (samgyetang), the effects of three different treatments, including emulsifier addition (T1), emulsifier addition/precooking (T2) and emulsifier addition/precooking/washing (T3), were investigated. T2 and T3 treatments showed a better quality with significant diminutive effect (P < 0.05) on the fat content of breast meat (11.29 and 19.35%, respectively) as well as broth (29.69 and 45.31%, respectively) compared with that of the control. The CIE L* values of the breast meat significantly increased, whereas CIE a* and b* values of porridge and broth decreased compared with those of the control (P < 0.05). Furthermore, all treatments significantly resulted in smaller fat droplet particles on the broth and increased the pH values of all breast meat, porridge and broth samples (P < 0.05). Based on the overall acceptability results from the sensory evaluation, T2 was identified as the best method to improve the quality of samgyetang. PRACTICAL APPLICATIONSThis research would have practical applications in the reduction of fat content in meat and broth of retorted soups like samgyetang. The results indicate that combination of emulsifiers and precooking could improve the quality of samgyetang without sacrificing its flavor. In addition, emulsifier addition on this experiment produced smaller fat droplets compared with the control group. From this point of view, it is recommended to use emulsifiers and precooking combination treatment to decrease the fat content of the final product, increasing flavor and imparting small fat droplets of broth, which is favored by the consumers.

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“…Two schemes of CIJ, shown in Figure 1a (mixhead MH-1) and Figure 1b (Mixhead MH-2), were tested. Figure 1 (b) is a well-characterized geometry, which has been studied extensively 13,18,24,25 , while modified mixhead MH-1 is designed with two outlets.…”

Section: Methodsmentioning

confidence: 99%

“…High-pressure homogenizers (HPH) are commercially used in the food industry to produce dairy emulsions 12 , where most of the drop break up occurs around the valve edges 13 . Fine drops are, however, achievable only at a very high pressure of up to 700 MPa 14 .…”

Section: Introductionmentioning

confidence: 99%

Continuous, High-Throughput Flash-Synthesis of Submicron Food Emulsions Using a Confined Impinging Jet Mixer: Effect of in Situ Turbulence, Sonication, and Small Surfactants

Siddiqui

Mohamad

Rozi

et al. 2017

Ind. Eng. Chem. Res.

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Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document.When citing, please reference the published version. Take down policyWhile the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has been uploaded in error or has been deemed to be commercially or otherwise sensitive.

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The effect of oils, low molecular weight emulsifiers and hydrodynamics on oil-in-water emulsification in confined impinging jet mixer

Cited by 14 publications

References 16 publications

Experimental investigation on single drop breakage in two-stream impinging microchannels

Experimental investigation on single drop breakage in two-stream impinging microchannels

Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup

Continuous, High-Throughput Flash-Synthesis of Submicron Food Emulsions Using a Confined Impinging Jet Mixer: Effect of in Situ Turbulence, Sonication, and Small Surfactants

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