Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
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概要
- 論文の詳細を見る
A novel technique using a swirl-flow was developed to obtain a high throughput of dispersed phase flux in membrane emulsification. Shirasu porous glass (SPG) was used as a microporous membrane, methyl laurate was used as dispersed oil phase, and sodium dodecyl sulfate (SDS) was used as an emulsifier. The SPG membrane was a tubular membrane with inner diameter, length, and pore size of 9 × 10−3 m, 1.5 × 10−1 m, and 5.2 μm, respectively. The continuous phase (water) was introduced into the inner space of the tubular membrane through an inlet tangential to the membrane axis to create swirl-flow. The swirl-flow velocity ranged from 0.85 to 5.4 m s−1, and the dispersed phase flux ranged from 0.3 to 3 m3 m−2 h−1. Size-controlled droplets devoid of satellite droplets were produced at specific swirling velocities, and the droplet size dispersal coefficient was between 0.45 and 0.64. The oil-phase-to-water-phase volume ratio reached a value of 0.4 after a single passage through the membrane module. The mean droplet diameter was about four times the membrane pore diameter, and was hardly influenced by the dispersed phase flux and the continuous phase swirling velocity.Swirl-flow membrane emulsification helped achieve extremely high throughput of the dispersed-phase flux and a stable emulsion was obtained.
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Miyamae Hirokazu
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Nishiyama Kei
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Yuasa Tomoyuki
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Noma Seiji
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Igura Noriyuki
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Noma Seiji
Graduate School Of Bioresource And Bioenvironmental Sciences
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Noma Seiji
Laboratory Of Food Process Engineering Division Of Food Process Engineering Division Of Food Biotech
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Igura Noriyuki
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Igura Noriyuki
Graduate School Of Bioresource And Bioenvironmental Sciences
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Nishiyama Kei
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Igura Noriyuki
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Yuasa Tomoyuki
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Noma Seiji
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Miyamae Hirokazu
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Noma Seiji
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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SHIMODA Mitsuya
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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Igura Noriyuki
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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