Skip to the main content

Chemistry in Industry : Journal of Chemists and Chemical Engineers of Croatia, Vol. 71 No. 9-10, 2022.

Review article

https://doi.org/10.15255/KUI.2022.005

Emulsification on a Microscale: Faster, Better, and More Effective

Ivana Čulo ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Filip Grgić orcid id orcid.org/0000-0002-0139-8343 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Tamara Jurina ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Anita Šalić orcid id orcid.org/0000-0002-4808-363X ; University of Zagreb, Faculty of Chemical Engineering and Technology, Trg Marka Marulića 19, 10 000 Zagreb, Croatia
Maja Benković orcid id orcid.org/0000-0003-2167-6862 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Davor Valinger ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Jasenka Gajdoš Kljusurić orcid id orcid.org/0000-0001-6657-7337 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Ana Jurinjak Tušek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Bruno Zelić orcid id orcid.org/0000-0003-3210-2960 ; University of Zagreb, Faculty of Chemical Engineering and Technology, Trg Marka Marulića 19, 10 000 Zagreb, Croatia

Full text: english pdf 1.226 Kb

page 653-659

downloads: 383

cite

Abstract

Emulsions are traditionally prepared with the application of high shear forces generated by the use of static mixers, homogenisers, or ultrasound. The resulting emulsions are sensitive to change of process conditions. The application of high forces and temperatures can significantly affect the constituents of the emulsions and their final stability. Microfluidic technology seems to be a very efficient alternative to classic emulsification methods. The dimensions of microdevices in combination with continuous processes offer a great advantage over classic batch emulsification processes carried out on a larger scale. The small dimensions of the microdevices allow easy transport of equipment, better control and safety of the process, and intensified mass and energy transfer. The mixing time in microdevices is reduced to a few milliseconds because the molecules in the microchannels have a short diffusion path. In this paper, an overview of emulsification processes, the advantages of use of microfluidics in emulsification, and future perspectives of microemulsification are presented.

Keywords

emulsion types; emulsification mechanism; emulsion instability; microfluidic systems; continuous emulsification on a microscale

Hrčak ID:

283620

URI

https://hrcak.srce.hr/283620

Publication date:

21.9.2022.

Article data in other languages: croatian

Visits: 1.163 *