Food Engineering Reviews

, Volume 7, Issue 2, pp 258–264 | Cite as

Effect of Process Variables on the Production of Flaxseed Oil Emulsions by Cross-Flow Membrane Emulsification

  • Tatiana V. Candéa
  • Flavia S. Monteiro
  • Renata V. Tonon
  • Lourdes M. C. Cabral
Original Paper
First Online:
Received:
Accepted:

Abstract

The aim of this work was to study the effect of process variables on the production of flaxseed oil emulsions by cross-flow membrane emulsification. The process was carried out using an ultrafiltration α-alumina membrane with mean pore size of 0.2 µm, and Tween 20 was used as surfactant. The effect of transmembrane pressure (1.5–4.5 bar), cross-flow velocity (3–8 m/s) and surfactant concentration (1–3 %) on the dispersed phase flux, emulsion stability and droplet size distribution and uniformity was evaluated according to a 23 central composite experimental design. Results showed that all the emulsions presented unimodal droplets distribution, and the average droplet diameter was 1.50 μm. Among all the variables studied, only transmembrane pressure had significant influence on the dispersed phase flux—the increase in transmembrane pressure resulted in higher dispersed phase flux. The other variables did not affect any of the analyzed responses within the studied ranges.

Keywords

Membrane emulsification α-Alumina membrane Food emulsions Droplet size distribution Flaxseed oil 
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Notes

Acknowledgments

The authors are grateful to Erasmus Mundus Program for the scholarship and to FAPERJ for the financial support.

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Tatiana V. Candéa
    • 1
  • Flavia S. Monteiro
    • 2
  • Renata V. Tonon
    • 3
  • Lourdes M. C. Cabral
    • 3
  1. 1.New University of LisbonLisbonPortugal
  2. 2.Federal University of Rio de JaneiroRio de JaneiroBrazil
  3. 3.Embrapa Food TechnologyRio de JaneiroBrazil

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