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Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization / Francesco Donsì in Industrial & engineering chemistry research, Vol. 51 N° 22 (Juin 2012) 

Public ISBD [article]  in Industrial & engineering chemistry research > Vol. 51 N° 22 (Juin 2012) . - pp. 7606-7618 Titre : Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization Type de document : texte imprimé Auteurs : Francesco Donsì, Auteur ; Mariarenata Sessa, Auteur ; Giovanna Ferrari, Auteur Année de publication : 2012 Article en page(s) : pp. 7606-7618 Note générale : Industrial chemistry Langues : Anglais (eng) Mots-clés : Homogenization  Food  industry  Disruption  Emulsifier Résumé : Production of food nanoemulsions by high pressure homogenization (HPH) is investigated, focusing on the effect on droplet nanonization of emulsifier type and concentration, as well as of the geometry of the homogenization chamber. Several food-grade emulsifiers were characterized, in comparison with artificial ones, in terms of their interfacial and dynamic properties, by pendant drop measurements. The kinetics of the emulsification process was determined by dynamic light scattering measurements on the emulsions produced at different pressure levels (70―280 MPa) and number ofHPH passes, in four different homogenization chamber geometries. The results show that the kinetic parameters of the emulsification process can be primarily correlated with the interfacial and dynamic properties of the emulsifiers, while the fluid-dynamics regime establishing in the homogenization chamber contributes only to a lesser extent. Nevertheless, the correct design of the homogenization chamber may help in obtaining uniform fluid-dynamic conditions, which ensure a narrow droplet size distribution. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=25968314 [article] Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization [texte imprimé] / Francesco Donsì, Auteur ; Mariarenata Sessa, Auteur ; Giovanna Ferrari, Auteur . - 2012 . - pp. 7606-7618. Industrial chemistry Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 51 N° 22 (Juin 2012) . - pp. 7606-7618 Mots-clés : Homogenization  Food  industry  Disruption  Emulsifier Résumé : Production of food nanoemulsions by high pressure homogenization (HPH) is investigated, focusing on the effect on droplet nanonization of emulsifier type and concentration, as well as of the geometry of the homogenization chamber. Several food-grade emulsifiers were characterized, in comparison with artificial ones, in terms of their interfacial and dynamic properties, by pendant drop measurements. The kinetics of the emulsification process was determined by dynamic light scattering measurements on the emulsions produced at different pressure levels (70―280 MPa) and number ofHPH passes, in four different homogenization chamber geometries. The results show that the kinetic parameters of the emulsification process can be primarily correlated with the interfacial and dynamic properties of the emulsifiers, while the fluid-dynamics regime establishing in the homogenization chamber contributes only to a lesser extent. Nevertheless, the correct design of the homogenization chamber may help in obtaining uniform fluid-dynamic conditions, which ensure a narrow droplet size distribution. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=25968314

Experimental measurements and thermodynamic modeling of CO2 solubility at high pressure in model apple juices / Giovanna Ferrentino in Industrial & engineering chemistry research, Vol. 49 N° 6 (Mars 2010) 

Public ISBD [article]  in Industrial & engineering chemistry research > Vol. 49 N° 6 (Mars 2010) . - pp. 2992–3000 Titre : Experimental measurements and thermodynamic modeling of CO2 solubility at high pressure in model apple juices Type de document : texte imprimé Auteurs : Giovanna Ferrentino, Auteur ; Diego Barletta, Auteur ; Francesco Donsì, Auteur Année de publication : 2010 Article en page(s) : pp. 2992–3000 Note générale : Industrial Chemistry Langues : Anglais (eng) Mots-clés : Experimental--Measurements--Thermodynamic--Modeling--CO2--Solubility--Apple  Juices--High--Pressure Résumé : High pressure carbon dioxide (HPCD) treatment can be used for the pasteurization of liquid foods. Solubility of CO2 in the liquid affects microbial inactivation. Measurement and prediction of CO2 solubility in a real or model system are of industrial relevance since the knowledge of the solubility limits will avoid the use of excess CO2. An experimental apparatus was set up to measure CO2 solubility in ternary mixtures of water−CO2−glucose and water−CO2−malic acid and in a quaternary mixture of water−CO2−malic acid−glucose at different concentrations of malic acid (0.01 and 2.68 g in 100 g of solution, corresponding to 7.5 × 10−5 and 0.02 mols in 100 mols of solution) and of glucose (4 and 12 g in 100 g of solution, corresponding to 0.02 and 0.07 mols in 100 mols of solution). CO2 solubility was also measured in a more complex solution of water−malic acid−ascorbic acid−pectin−glucose−sucrose, based on apple juice composition and in a commercial apple juice. The range of pressure tested was between 7.5 and 15.0 MPa while the temperature was between 308 and 333 K. CO2 solubility was inversely proportional to the glucose and sucrose concentration. Malic and citric acids only slightly affected CO2 solubility. Slight differences in the value of CO2 solubility were detected between the model solution and the real juice. The experimental results were compared with the equilibrium conditions evaluated using the process simulation software Aspen Plus. The vapor−liquid equilibrium was solved with the Peng−Robinson EOS, where the parameters were evaluated using Wong and Sandler mixing rules (PRWS), and the activity coefficients were defined using the functional groups with the modified UNIFAC method. The CO2 solubility values predicted by the model agreed well with the experimental data in the pressure and temperature range tested. Note de contenu : Bibiogr. ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie9009974 [article] Experimental measurements and thermodynamic modeling of CO2 solubility at high pressure in model apple juices [texte imprimé] / Giovanna Ferrentino, Auteur ; Diego Barletta, Auteur ; Francesco Donsì, Auteur . - 2010 . - pp. 2992–3000. Industrial Chemistry Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 49 N° 6 (Mars 2010) . - pp. 2992–3000 Mots-clés : Experimental--Measurements--Thermodynamic--Modeling--CO2--Solubility--Apple  Juices--High--Pressure Résumé : High pressure carbon dioxide (HPCD) treatment can be used for the pasteurization of liquid foods. Solubility of CO2 in the liquid affects microbial inactivation. Measurement and prediction of CO2 solubility in a real or model system are of industrial relevance since the knowledge of the solubility limits will avoid the use of excess CO2. An experimental apparatus was set up to measure CO2 solubility in ternary mixtures of water−CO2−glucose and water−CO2−malic acid and in a quaternary mixture of water−CO2−malic acid−glucose at different concentrations of malic acid (0.01 and 2.68 g in 100 g of solution, corresponding to 7.5 × 10−5 and 0.02 mols in 100 mols of solution) and of glucose (4 and 12 g in 100 g of solution, corresponding to 0.02 and 0.07 mols in 100 mols of solution). CO2 solubility was also measured in a more complex solution of water−malic acid−ascorbic acid−pectin−glucose−sucrose, based on apple juice composition and in a commercial apple juice. The range of pressure tested was between 7.5 and 15.0 MPa while the temperature was between 308 and 333 K. CO2 solubility was inversely proportional to the glucose and sucrose concentration. Malic and citric acids only slightly affected CO2 solubility. Slight differences in the value of CO2 solubility were detected between the model solution and the real juice. The experimental results were compared with the equilibrium conditions evaluated using the process simulation software Aspen Plus. The vapor−liquid equilibrium was solved with the Peng−Robinson EOS, where the parameters were evaluated using Wong and Sandler mixing rules (PRWS), and the activity coefficients were defined using the functional groups with the modified UNIFAC method. The CO2 solubility values predicted by the model agreed well with the experimental data in the pressure and temperature range tested. Note de contenu : Bibiogr. ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie9009974