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Fabrication of nanoemulsions by high-pressure valve homogenization
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
2018 (English)In: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, p. 175-206Chapter in book (Other academic)
Abstract [en]

High-pressure valve homogenization is a standard technique for nanoemulsion formation in low-viscosity formulations. It is applied extensively in industrial applications and in academic research. This chapter summarizes the scientific-based knowledge in terms of principal mechanisms of operation and practical applicability of the methodology. It is concluded that high-pressure valve homogenization has many advantages in producing nanoemulsions; the technique is mature and allows for continuous production and for production in various scales. However, the technique also has limitations. The thermodynamic efficiency is low, giving rise to high energy cost, and a substantial temperature rises in the product. The high pressures required for nanoemulsion formation have also been reported to cause overprocessing, which results in an additional limitation.

Place, publisher, year, edition, pages
Elsevier, 2018. p. 175-206
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-17918DOI: 10.1016/B978-0-12-811838-2.00007-2ISBN: 978-0-12-811838-2 (print)OAI: oai:DiVA.org:hkr-17918DiVA, id: diva2:1189587
Available from: 2018-03-12 Created: 2018-03-12 Last updated: 2018-03-12Bibliographically approved

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Håkansson, Andreas
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskap
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CiteExportLink to record
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Citation style
  • apa
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  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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  • asciidoc
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