Nanotech 2006 Vol. 2
Nanotech 2006 Vol. 2
Technical Proceedings of the 2006 NSTI Nanotechnology Conference and Trade Show, Volume 2

Soft Nanotechnology Chapter 9

Controlled production of food emulsion using microfluidics

Authors: C. Pulido de Torres, E. Amici, A. Gallarino, M. Da Silva, F. Jousse

Affilation: Unilever, United Kingdom

Pages: 686 - 689

Keywords: droplets, emulsion, complex structures

We present Microfluidic technology applied to the production of monodisperse emulsion in a food context. We investigate the effect of surfactants and microdevice geometry on drop size and robust production regimes.<br>&nbsp;<br>Minimum drop size achievable in a microdevice is influenced by microdevice geometry. An asymptotic minimum size is observed and found to be half of width of the channel, for in-channel break geometries like T junctions, and 80% of the aperture for flow focusing geometries. <br>&nbsp;<br>Drop sizes decrease continuously with increasing concentration of surfactant although for high concentrations the monodispersity is lost.<br>&nbsp;<br>A microfluidic device can produce monodisperse, polydisperse emulsion or jet (parallel flow of fluids). Surfactant addition modifies the boundaries of the different production regions. For a surfactant free system the monodisperse production region is considerably smaller, almost half, than when the surfactant is added. <br>&nbsp;<br>The boundary between jetting and drop production regimes also changes, for each geometry, being noteworthy the increase of drop production region for a Pi junction with respect a flow focusing geometry.<br>&nbsp;<br>Finally is was found that there seem to be a relationship between drop size and a magnitude related with the capillary number, defined by Q/s (Q, continuous phase flow rate, s interfacial tension).

Controlled production of food emulsion using microfluidics

ISBN: 0-9767985-7-3
Pages: 893
Hardcopy: $119.95