Membrane emulsification in food industry
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Transcript of Membrane emulsification in food industry
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By
Geethu S
2011-06-007
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Emulsion is a type of colloid formed from a mixture of two or more immiscible liquid such as water and oil
Two phase- continuous phase and dispersed phase
Two type- water in oil and oil in water emulsion
Eg: egg ,cheese, milk, margarine
INTRODUCTION
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Stirring equipment
Colloid mill
Homogenizers
Ultrasonics or microfluidizers
Methods of preparation of emulsion
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It’s a novel techniques for producing single and multiple emulsions
Introduced by Nakashima and Shimizu in 1980s in Japan
The dispersed phase is forced through the pores of a microporous membrane directly into the continuous phase by using low pressure
Emulsified droplets are formed and detached at the end of the pores with a drop-by-drop mechanism
MEMBRANE EMULSIFICATION
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Droplet detachment of the membrane surface dependant on four main forces
• Shear
• Interfacial tension between emulsified fluids
• Inertia/pressure from the flow through the membrane
• Buoyancy
Resulting droplet size is controlled primarily by the choice of the membrane
Contd….
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Fig: Schematic diagram of ME process
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Membrane parameters
Phase parameters
Process parameters
Parameter affecting the emulsion production
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Pore size
Pore shape
Pore size distribution
Porosity
Wettability
Permeability
Thickness
Membrane parameters
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Interfacial tension
Emulsifier type and concentration
Viscosity
Density
Phase parameters
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Wall shear stress
Transmembrane pressure
Temperature
Process parameters
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SPG membrane (.1-20µm)
Silicon membrane
silicon nitride microseive membrane
Ceramic aluminium oxide membrane
Polytetrafloroethylene membrane
Membrane materials
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Dead end membrane emulsification
Cross flow membrane emulsification
Vibrated membrane emulsification
Rotating membrane emulsification
Types of membrane emulsification
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Simplest form
This method employs applied pressure to force the dispersed phase through a porous membrane into the continuous phase
Droplets form at the pore and detach when they reach a specific size relative to the size of the pore
Surfactant is added to the continuous phase to stabilize the newly formed droplets and prevent droplet coalescence
PTFE is used as membrane
Dead end membrane emulsification
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Continuous phase to provide shear by flowing it across the surface of the membrane
Droplets are detached before becoming large enough to spontaneously detach and smaller relative to the membrane pore size
Cross flow membrane emulsification
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Uses vibration of the membrane (either sub sonic or ultrasonic) to detach droplets from the membrane
Improve the efficiency of emulsification in some circumstances
Vibrating membrane emulsification
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Centrifugal force will work along with the shear at the membrane surface provided by the rotation to detach droplets
Rotating membrane emulsification
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Simple emulsion
• Two main types of simple emulsion ,(o/w) emulsions and(w/o) emulsions
• ME is suitable for preparation of large scale w/o food emulsions
• Using SPG membranes, o/w emulsions with liquid butter fat or sunflower oil as the dispersed phase and a continuous phase containing milk proteins
Preparation of food materials
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“Emulsion of emulsion”
The primary emulsion may be produced by means of a conventional method or by membrane emulsification
The mild conditions of membrane emulsification are especially useful for the second emulsification step in order to prevent rupture of the double emulsion droplets
Multiple emulsion
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Microcapsules containing viable cells (Lactobacillus casei) were produced using the ME technique
Stability of encapsulated cells are high
Encapsulation
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Food gels are soft solids containing a high amount of aqueous phase
Aerated food gels were produced recently by membrane foaming
Pressing the dispersed phase (gas) through the pores of a tubular membrane into the continuous phase
The bubbles formed are covered with surface-active substances of the continuous phase
Aerated gel
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Suitable for large scale production, they are easy to scale-up, by adding more membranes to a device
Process can done in both batch and semi- continuous process
Product obtained from ME is very stable, for at least 6 months without the use of preservative,
Industrial applications
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Lower energy input with respect to conventional emulsifier
No foaming, reduced coalescence phenomenon
Narrow droplet size distributions
Various configurations: premix emulsification, rotating device to reduce fouling and increase productivity
ADVANTAGES
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Additional resistance to mass transfer created by the membrane
Relatively low membrane lifetime; high replacement cost
Low permeation rate associated to narrow droplet size distribution and reduced productivity
Fouling phenomenon on the membrane surface and/or in the pores
DRAWBACKS
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CASE STUDY
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Done by: Y. Asano and K. Sotoyama
Objective:
Evaluate the viscosity changes in o/w emulsion
Study the physical properties emulsions
TITILE :Viscosity change in oil/water food emulsions prepared using a membrane emulsification system
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Membrane emulsification apparatus
Materials
• For the oil phase, corn oil was used. For the water phase, deionized water was used
• Emulsifier polyglycerol esters (PGE)
• Stabilizer carnageenan
Materials and methods
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Preparation of emulsion
Before emulsification, the MPG tube was pre-soaked in the continuous phase in an ultrasonic bath for 30 min
The dispersion phase was delivered into the MPG tube
The continuous phase circulated in the vessel
The pressure of the dispersion phase was gradually increased
Methodology
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Dispersion phase was emulsified into the continuous phase by passage through the membrane
Continued until dispersion phase concentration of 10 vol% at the emulsifying temperature of 25⁰C was reached
The dispersion phase volume was calculated by measuring the total weight of the vessel
Average droplet diameter and the droplet distribution were measured using an image analyser system
Viscosity by vibration viscometer
Contd…
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Assessment of monodispersed emulsion
An index of monodispersion, a coefficient of dispersion (α )
α = Sd/Dp
Smaller the values, the more monodispersed the emulsions (<=.35)
Contd…
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The value of α was 0.203, so it was evident that emulsion was monodispersed
From the micrographs obtained directly after emulsification and 1 month after emulsification there were no differences between these emulsions
Results and discussion
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As the droplet size in the emulsion increased with decreasing viscosity
Contd..
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Relation ship between droplet diameter and viscosity
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Membrane emulsification should is a very interesting technique for the food processing industry.
Benefits of membrane emulsion for the food processing industry may arise from low shear properties, especially for the preparation of double emulsions
Another advantage of membrane emulsion is the scale-up ability of membrane devices
Main limitation is fouling phenomenon
And it solved by recent process called premix ME
CONCLUSION
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Abrahamse, A.J., Lierop, R., Sman, R.G.M., Padt, A.and. Boom, R.M., 2002. Analysis of droplet formation and interactions
during cross-flow membrane emulsification. J. Membrane Sci. 204: 125–137. Adler-Nissen, J., Mason, S.L.and. Jacobsen, C., 2004. Apparatus for emulsion production in small scale and under
controlled shear conditions. Trans. Inst. Chem. Eng. C 82: 311–319. Bals, A., Kulozik, U., 2003. The influence of pore size, the foaming temperature and the viscosity of the continuous phase
on the properties of foams produced by membrane foaming. J. Membrane Sci. 220,:5–11. Bals, A. and Kulozik, U., 2003b. Effect of pre-heating on the foaming properties of whey protein isolate using a
membrane foaming apparatus. Int. Dairy J. 13: 903–908. Charcosset, C., Limayem, I.and Fessi, H., 2004. The membrane emulsification process – a review. J. Chem. Technol.
Biotechnol. 79: 209–218. Cheng, C.J., Chu, L.Y., Xie, R., 2006. Preparation of highly monodisperse w/o emulsions with hydrophobically modified
SPG membranes. J. Coll. Interf. Sci. 300:375–382. Christov, N.C., Ganchev, D.N., Vassileva, N.D., Denkov, N.D., Danov, K.D.and Kralchevsky, P.A., 2002. Capillary mechanisms
in membrane emulsification: oil-in-water emulsions stabilized by Tween 20 and milk proteins. Coll. Surf. A 209:83–104.mbrane Sci. 278: 344–348.
Dalgleish, D.G., 2006. Food emulsions – their structures and structure-forming properties. Food Hydrocoll. 20: 415–422. Daufin, G., Escudier, J.P., Carrère, H., Bérot, S., Fillaudeau, L.and Decloux, M., 2001. Recent and emerging applications of
membrane processes in the food and dairy industry. Trans. Inst. Chem. Eng. 79: 89–102. Fuchigami, T.and Toki, M.and Nakanishi, K., 2000. Membrane emulsification using sol–gel derived macroporous silica
glass. J. Sol-Gel Sci. Technol. 19: 337–341..
Reference
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