01862naa a2200313 a 450000100080000000500110000800800410001902200140006002400350007410000190010924501150012826000090024330000090025252009900026165000130125165000100126465300230127465300300129765300230132765300170135065300190136765300280138665300180141465300220143270000200145470000170147470000210149177300360151220007302016-02-18       2014    bl uuuu     u00u1 u    #d  a1866-79297 a10.1007/s12393-014-9085-82DOI1 aCANDÉA, T. V.  aEffect of process variables on the production of flaxseed oil emulsions by cross-flow membrane emulsification.  c2014  a4 p.  aThe 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.  aEmulsão  aÓleo  aA-Alumina membrane  aDroplet size distribution  aEmulsão alimentar  aFlaxseed oil  aFood emulsions  aMembrane emulsification  aOil emulsions  aÓleo de linhaça1 aMONTEIRO, F. S.1 aTONON, R. V.1 aCABRAL, L. M. C.  tFood Engineering Reviews, 2014.