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Emergence of a New Nanomaterial: Nanocellulose and Its Nanocomposites
Published in Chin Hua Chia, Chin Han Chan, Sabu Thomas, Functional Polymeric Composites, 2017
Chi Hoong Chan, Chin Hua Chia, Sarani Zakaria
The first CNF produced by Turbak et al. uses a very energy intensive process, that is, homogenization using Gaulin homogenizer.17 Gaulin type homogenizer was initially used to homogenize milk by breaking large fat globules into smaller sizes and dispersing them uniformly throughout the milk. To defibrillate cellulose, cellulose slurries (wood pulp) are pumped through a narrow channel or orifice under high pressure. A combination of large pressure drop and strong shearing forces are created by opening and closing the valve rapidly defibrillates cellulose.62 This process allows a high degree of defibrillation, however, multiple passes (up to 30 passes) are required to defibrillate Kraft pulp using Gaulin homogenizer alone without any pretreatment.72 This energy extensive process consumes 71,570 kJ of energy per kg after 20 passes under Gaulin homogenizer.19
Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
Published in Magdalini K. Krokida, Thermal and Nonthermal Encapsulation Methods, 2017
Drvenica Ivana, Đord¯evic´ Verica, Trifkovic´ Kata, Balancˇ Bojana, Levic´ Steva, Bugarski Branko, Nedovic´ Viktor, Magdalini K. Krokida
A number of different homogenization processes and devices have been developed for the preparation of emulsions in the food industry, of which the most important are high shear mixing, agitation by rotor-stator homogenizer, ultrasound-assisted homogenization, membrane emulsification, microfluidization, and high pressure homogenization (Schultz et al. 2004; van der Graaf et al. 2005). The homogenization process is the main step to emulsion preparation, having high impact on droplet size distribution, the parameter that affects many physicochemical properties of emulsions (e.g., stability), microbial safety (bacteria growth is reduced in case of smaller droplet diameter due to the lack of nutrients inside of the droplets), and product quality (e.g., taste if flavoring compound is in the dispersed phase) (Charcosset 2009). The choice of the appropriate homogenization method depends on the quantity of the sample to be homogenized, materials used, desired size distribution, and expected physicochemical properties and, of course, on the process costs. Therefore, the choice has to be made carefully bearing in mind the required characteristics of the final emulsion along with performances of the available devices.
Developing Wastewater Management Alternatives
Published in Joseph D. Edwards, Industrial Wastewater Treatment, 2019
An oil water separator will not remove emulsified oil. Oil is chemically emulsified by soaps, detergents, and other surfactants. Pumping oily water with an impeller pump can also break up oil drops, forming a mechanical emulsion which complicates oil removal. For example, milk is homogenized by using high-speed impellers which mechanically emulsify the cream. To remove emulsified oil you must break the emulsion, typically by using chemical treatment.
Research on procedural optimization and development of agricultural drying processes
Published in Drying Technology, 2019
Jochen Mellmann, Fabian Weigler, Holger Scaar
In Figure 8(b), the impact of the newly developed air ducts is visible – the homogeneous core-flow zone in the center of the dryer has been extended toward the side walls. The simulated flow pattern shown in Figure 8(b) was confirmed by semi-technical particle flow experiments. By adjusting particle velocities in the near-wall regions and in the center of the dryer, the drying uniformity and particle moisture distribution are homogenized over the dryer cross section. With homogenized drying, energy can be saved and also the product quality can be improved. This dryer design has been scaled up and will be tested in industrial configuration during the next harvesting periods.