Membrane emulsification modelling: how can we get from characterisation to design?

Research output: Contribution to journalArticle

Abstract

There has been an increasing interest in a new technique for making emulsions known as membrane emulsification,
which uses a microporous membrane operated in cross-flow. The continuous phase is pumped along the membrane and
sweeps away dispersed phase droplets forming from pore openings as shown in Fig. 1. The effects ofprocess parameters
in membrane emulsification have been studied, especially on a quantitative level. However, the physical mechanisms
of droplet formation are still under investigation to better elucidate the roles of operating parameters, and finally model
the process. This work reviews current developments and deficiencies in the modelling membrane emulsification
processes.

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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • Membrane emulsification, Modelling, Forces, Interfacial viscoelasticity, Operating parameters
Original languageEnglish
Pages (from-to)165-172
JournalDesalination
Volume145
Publication statusPublished - 2002
Publication categoryResearch
Peer-reviewedYes

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