Data/hora: 12/06/2024 01:08:56

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 21/11/2014
Data da última atualização: | 18/02/2016
Autoria: | CANDÉA, T. V.; MONTEIRO, F. S.; TONON, R. V.; CABRAL, L. M. C.
Afiliação: | TATIANA V. CANDÉA, New University of Lisbon; FLAVIA S. MONTEIRO, UFRJ; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
Título: | Effect of process variables on the production of flaxseed oil emulsions by cross-flow membrane emulsification.
Ano de publicação: | 2014
Fonte/Imprenta: | Food Engineering Reviews, 2014.
Páginas: | 4 p.
ISBN: | 1866-7929
DOI: | 10.1007/s12393-014-9085-8
Idioma: | Inglês
Conteúdo: | The aim of this work was to study the effect of process variables on the production of flaxseed oil emulsions by cross-flow membrane emulsification. The process was carried out using an ultrafiltration ?-alumina membrane with mean pore size of 0.2 µm, and Tween 20 was used as surfactant. The effect of transmembrane pressure (1.5?4.5 bar), cross-flow velocity (3?8 m/s) and surfactant concentration (1?3 %) on the dispersed phase flux, emulsion stability and droplet size distribution and uniformity was evaluated according to a 23 central composite experimental design. Results showed that all the emulsions presented unimodal droplets distribution, and the average droplet diameter was 1.50 ?m. Among all the variables studied, only transmembrane pressure had significant influence on the dispersed phase flux?the increase in transmembrane pressure resulted in higher dispersed phase flux. The other variables did not affect any of the analyzed responses within the studied ranges.
Palavras-Chave: | A-Alumina membrane; Droplet size distribution; Emulsão alimentar; Flaxseed oil; Food emulsions; Membrane emulsification; Oil emulsions; Óleo de linhaça.
Thesagro: | Emulsão; Óleo.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (12396-1) - UPC - AP - PP - 2014.084 -  - 2014.00084 - DIS