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Title: On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification
Authors: Surh, Jeonghee
Jeong, Young Gyu
Vladisavljevic, Goran T.
Keywords: Membrane emulsification
Shirasu porous glass membrane
Oil-in-water emulsion
Lecithin
Emulsion stability
Issue Date: 2008
Publisher: © Elsevier
Citation: SURH, J., JEONG, Y.G. and VLADISAVLJEVIC, G.T., 2008. On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. Journal of Food Engineering, 89 (2), pp. 164 - 170
Abstract: We report on the preparation and characterization of lecithin-stabilizedoil-in-wateremulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stagepremixmembraneemulsification using a Shirasu porous glassmembrane (mean pore size 8 μm). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m3 m−2 h−1. It demonstrates that lecithin emulsifier, even if its net charge is negative (pKa ∼ pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface.
Description: This article was published in the serial, Journal of Food Engineering [© Elsevier]. The definitive article is available at: http://www.sciencedirect.com/science/article/pii/S026087740800191X
Version: Accepted for publication
DOI: 10.1016/j.jfoodeng.2008.04.023
URI: https://dspace.lboro.ac.uk/2134/10153
Publisher Link: http://dx.doi.org/10.1016/j.jfoodeng.2008.04.023
ISSN: 0260-8774
Appears in Collections:Published Articles (Chemical Engineering)

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