Effects of surface treatment and storage conditions of silicon microchannel emulsification plates on their surface hydrophilicity and preparation of soybean oil-in-water emulsion droplets
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- 作者：Yanru Zhanga ; b ; Isao Kobayashia ; isaok@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author ; Marcos A. Nevesa ; c ; Kunihiko Uemuraa ; Mitsutoshi Nakajimaa ; c ; nakajima.m.fu@u.tsukuba.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hydrophilicity ; Contact angle ; Surface properties ; Storage conditions ; Microchannel emulsification ; Oil-in-water emulsion
- 刊名：Journal of Food Engineering
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：167
- 期：part_PB
- 页码：106-113
- 全文大小：1961 K
文摘
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Surface-oxidized silicon MC plates gradually lost their surface hydrophilicity.
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The hydrophilicity of the plate surfaces was better maintained by storage in water.
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Monodisperse food-grade O/W emulsions were produced by MC emulsification.
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MC plates with a low water contact angle were needed for stable droplet generation.
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Droplet generation was affected by the dynamic contact angle in an MC.