Today's food industry is putting considerable effort in the manufacturing of products with high quality, nutritional value and a natural taste. Appropriate processing methods are at the core of this development, because processing determines the product microstructure to a significant extent. Moreover, delicate ingredients and structural elements can be adversely affected in their functionality and nutritional value if the processing is too harsh. In the past decade, membrane emulsification (ME) has been identified as a promising method for making emulsions under relatively mild conditions. However, the irregular microstructure of current membranes limits the full exploitation of the benefits of ME. The project will combine ME expertise and micro engineering technology to design and manufacture high precision, tailor-made membranes and membrane modules for ME, and will demonstrate their use in food-type emulsions.
Funding SchemeCSC - Cost-sharing contracts
7255 DB Hengelo Gld
CF2 3TB Cardiff
6700 EV Wageningen