Upscaling Microstructured Emulsification Devices

Promotie

Upscaling Microstructured Emulsification Devices

Promovendus mr. S (Sami) Şahin MSc
Promotor prof.dr.ir. CGPH (Karin) Schroen
Organisatie Wageningen University, Food Process Engineering
Datum

ma 30 mei 2016 13:30 tot 15:00

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

Summary

What you will read here is not a fantasy, but is what microstructured emulsification devices may offer to the world. We use emulsions every day - in our food, medicine, skin care products, shampoos, wall paints, cleaning agents, and many other household products. Clearly we appreciate a food product with better taste, better mouth feel, and less calories; a wall paint with better spreadability and smoother finish; a medicine with a precisely controlled release rate; or a cosmetic product that is more appealing. However, the current technology does not allow precise control over product properties and is energy demanding. With microstructured emulsification devices, we can solve these matters, using 90% less energy. We demonstrated stepwise that going from individual droplet formation units the productivity can be increased drastically (100x), and that these units can be designed to work in parallel and upscaled to industrially relevant throughputs.