Current Opinion in Food Science

, volume 3 , pages 33-40

Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production

Karin Schroën ¹

Olesya Bliznyuk ¹

Kelly Muijlwijk ¹

Sami Sahin ¹

Claire Berton Carabin ¹

Hide authors affiliations Show authors affiliations: 1 affiliation

Wageningen University, Food Process Engineering Group, The Netherlands. |

Publication type: Journal Article

Publication date: 2015-06-01

Elsevier

Current Opinion in Food Science

scimago Q1

wos Q1

SJR: 1.825

CiteScore: 21.3

Impact factor: 9.1

ISSN: 22147993, 22148000

DOI: 10.1016/j.cofs.2014.11.009

Copy DOI

Applied Microbiology and Biotechnology

Food Science

Abstract

Microfluidic devices can be used to energy efficiently produce emulsions, and various modes of operation have been suggested in literature, and are summarized in this paper. In general, simultaneous operation of many droplet formation units in parallel is a challenge although considerable progress has been made, leading to forecast equipment dimensions that are realistic for lab-scale, and possibly full scale production. Points of attention are the inter-connectivity between the droplet formation units, and surface modification to prevent wettability changes that can be induced by the emulsifiers and stabilizers present in the emulsion during operation. Besides, for food production, microfluidics are interesting tools to investigate emulsion stability, which is expected to lead to more precise formulation and production of current food stuffs, and to ab initio testing of novel formulations.

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GOST Copy

Schroën K. et al. Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production // Current Opinion in Food Science. 2015. Vol. 3. pp. 33-40.

GOST all authors (up to 50) Copy

Schroën K., Bliznyuk O., Muijlwijk K., Sahin S., Berton Carabin C. Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production // Current Opinion in Food Science. 2015. Vol. 3. pp. 33-40.

RIS |

Cite this

RIS Copy

TY - JOUR

DO - 10.1016/j.cofs.2014.11.009

UR - https://doi.org/10.1016/j.cofs.2014.11.009

TI - Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production

T2 - Current Opinion in Food Science

AU - Schroën, Karin

AU - Bliznyuk, Olesya

AU - Muijlwijk, Kelly

AU - Sahin, Sami

AU - Berton Carabin, Claire

PY - 2015

DA - 2015/06/01

PB - Elsevier

SP - 33-40

VL - 3

SN - 2214-7993

SN - 2214-8000

ER -

BibTex

Cite this

BibTex (up to 50 authors) Copy

@article{2015_Schroën,

author = {Karin Schroën and Olesya Bliznyuk and Kelly Muijlwijk and Sami Sahin and Claire Berton Carabin},

title = {Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production},

journal = {Current Opinion in Food Science},

year = {2015},

volume = {3},

publisher = {Elsevier},

month = {jun},

url = {https://doi.org/10.1016/j.cofs.2014.11.009},

pages = {33--40},

doi = {10.1016/j.cofs.2014.11.009}

}

Publisher

Elsevier

Journal

Current Opinion in Food Science

scimago Q1

wos Q1

SJR

1.825

CiteScore

21.3

Impact factor

9.1

ISSN

22147993 (Print)

22148000