TY - CHAP
T1 - Hydrodynamic characterization of the formation of alpha-tocopherol nanoemulsions in a microfluidizer
AU - Monroy-Villagrana, Amor
AU - Alamilla-Beltrán, Liliana
AU - Hernández-Sánchez, Humberto
AU - Gutiérrez-López, Gustavo F.
N1 - Publisher Copyright:
© Springer Science + Business Media New York 2015.
PY - 2015
Y1 - 2015
N2 - The use of nanoemulsions produced by microfluidization as delivery systems for nonpolar functional compounds such as bioactive lipids, drugs, flavors, and antioxidants has raised increasing interest mainly in food, pharmaceutical, and cosmetic industries. Despite the high surface-to-volume ratio handled in fluid microchannels, which is beneficial for the higher mass and heat transfer (with a shorter residence time), the small cross-section is a major disadvantage for achieving a good mixture. A commonly used technique to understand and characterize flow in micromixers is the determination of residence time distribution (RTD). This distribution allows determining the effect of mixing on the behavior of a fluid by knowing the mean residence time of molecules within the channels and thus achieving a process design leading to improved product quality. This time, must be adequate to allow the breakdown of the droplets and absorption of emulsion compounds.
AB - The use of nanoemulsions produced by microfluidization as delivery systems for nonpolar functional compounds such as bioactive lipids, drugs, flavors, and antioxidants has raised increasing interest mainly in food, pharmaceutical, and cosmetic industries. Despite the high surface-to-volume ratio handled in fluid microchannels, which is beneficial for the higher mass and heat transfer (with a shorter residence time), the small cross-section is a major disadvantage for achieving a good mixture. A commonly used technique to understand and characterize flow in micromixers is the determination of residence time distribution (RTD). This distribution allows determining the effect of mixing on the behavior of a fluid by knowing the mean residence time of molecules within the channels and thus achieving a process design leading to improved product quality. This time, must be adequate to allow the breakdown of the droplets and absorption of emulsion compounds.
KW - Alpha-tocopherol
KW - Fluid microchannels
KW - Hydrodynamics
KW - Microfluidics
KW - Microfluidization
KW - Micromixers
KW - Nanoemulsions
KW - Residence time distribution
UR - http://www.scopus.com/inward/record.url?scp=85058884786&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-13596-0_9
DO - 10.1007/978-3-319-13596-0_9
M3 - Capítulo
AN - SCOPUS:85058884786
T3 - Food Engineering Series
SP - 163
EP - 175
BT - Food Engineering Series
PB - Springer
ER -