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  • 标题:Energy Efficiency of Different Emulsification Methods: A Comparative Evaluation
  • 本地全文:下载
  • 作者:Yayoi MIYAGAWA ; Motohiro SHIMA ; Ryuichi MATSUNO
  • 期刊名称:日本食品工学会誌
  • 印刷版ISSN:1345-7942
  • 电子版ISSN:1884-5924
  • 出版年度:2015
  • 卷号:16
  • 期号:1
  • 页码:71-74
  • DOI:10.11301/jsfe.16.71
  • 出版社:Japan Science and Technology Information Aggregator, Electronic
  • 摘要:

    Since emulsification for the production of O/W emulsions is a process associated with a gain in interfacial energy, its energy efficiency was defined as the ratio between the interfacial energy acquired and the energy consumed during emulsification. The energy efficiency thus defined could then be comprehensively correlated with the energy consumed by three different emulsification processes, - rotor-stator homogenization, high-pressure homogenization, and membrane emulsification. This correlation suggests that membrane emulsification resembles a high-pressure process from the viewpoint of energy consumption.

  • 关键词:O/W emulsion; energy efficiency; membrane emulsification; high-pressure emulsification
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