Microfluidic emulsification in food processing

Abid Aslam Maan, Akmal Nazir, Muhammad Kashif Iqbal Khan, Remko Boom, Karin Schroën

Research output: Contribution to journalReview articlepeer-review

45 Citations (Scopus)

Abstract

Microfluidic systems, characterized by micro-meter sized channels, are used in a variety of applications. In foods, the most common application is in the preparation of emulsions where they provide accurate control over droplet size, and shape of internal structures. This paper gives an overview of different microfluidic emulsification techniques i.e., shear driven and spontaneous droplet generation, together with their current limitations. Next a comparison is made on the basis of various parameters affecting the process of emulsification. At the end, an outlook is given on scale-up of microfluidic emulsification for preparation of food-related products.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalJournal of Food Engineering
Volume147
DOIs
Publication statusPublished - Feb 2015
Externally publishedYes

Keywords

  • Emulsions
  • Microfluidic systems
  • Monodispersity

ASJC Scopus subject areas

  • Food Science

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