Particle formation of edible fats using the supercritical melt micronization process (ScMM)

The Journal of Supercritical Fluids - Tập 43 - Trang 181-190 - 2007
P. Münüklü1, P.J. Jansens1
1Process and Energy Laboratory, Delft University of Technology, The Netherlands

Tài liệu tham khảo

Ainia Centro Technologico, 2004 Kappler, 2003, Size and morphology of particles generated by spraying polymer-melts with carbon dioxide Knez, 2003, High pressure micronization of polymers Lavernia, 1996 Wanibe, 1998 K.Y. Kim, W.R. Marshall Jr., Drop-size distribution from pneumatic atomizers, AIChE J. 17 (1971) 575 (Madison). Royer, 2002, Polymer melt Rheology with high pressure CO2 using a novel magnetically levitated sphere rheometer, Polymer, 43, 2375, 10.1016/S0032-3861(01)00804-7 Weis, 1961, Chem. Eng. Sci., 16, 1, 10.1016/0009-2509(61)87001-2 Ünal, 1986, 673 Anderson, 1991, Flow mechanism in high pressure gas atomisation, Mater. Sci. Eng. A, 148, 101, 10.1016/0921-5093(91)90870-S Münüklü, 2003, Supercritical melt micronisation using the PGSS process Münüklü, 2006, The phase behavior of systems of supercritical CO2 or propane with edible fats and a wax, J. Supercrit. Fluids, 39, 1, 10.1016/j.supflu.2006.01.011 Better Means of Determining Polymer Crystallinities by DSC: Temperature Dependent Crystallinity Software, Thermal Analysis, Perkin Elmer Instruments, 2000. Masters, 1979