Continuous, high-throughput flash-synthesis of submicron food emulsions using a confined impinging jet mixer : effect of in situ turbulence, sonication, and small surfactants
- Submitting institution
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The University of Birmingham
- Unit of assessment
- 12 - Engineering
- Output identifier
- 48840313
- Type
- D - Journal article
- DOI
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10.1021/acs.iecr.7b02124
- Title of journal
- Industrial and Engineering Chemistry Research
- Article number
- -
- First page
- 12833
- Volume
- 56
- Issue
- 44
- ISSN
- 0888-5885
- Open access status
- Deposit exception
- Month of publication
- September
- Year of publication
- 2017
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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3
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This work reports on the design of a range of impinging jet devices to enable the creation of food emulsions with decreased droplet size, while using lower levels of emulsifier. This is the first successful demonstration of synergistically coupling impinging jets and ultrasonication in the food industry. This work led to additional publications; https://doi.org/10.1021/acs.iecr.9b00634 and https://doi.org/10.1016/j.fbp.2019.11.021. The Research Fellow (Dr Shad Siddiqui) has now adapted the approach for use in the oil industry in Canada. Finally, the findings from this work were crucial in securing industrial funding from Diageo for a long-term (5-year) project (contact available on request).
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
