There is an increasing level of int

There is an increasing level of interest in the production of
nanoemulsions and submicron emulsions in the food industry.
These emulsions have several advantages including a much longer
stability, enhanced mouthfeel, faster flavour release and if the
droplets are small enough (below 50 nm droplet diameter) will deliver
oil soluble micronutrients and bioactives in an imperceptible
way (McClements, 2011).
Nanoemulsions can be produced using low energy techniques
that exploit chemistry to cause phase inversion (Solans et al.,
2005) or high energy techniques including high pressure valve
homogenisation (HPH) and high pressure impinging jet devices
(e.g. Microfluidizer).
Droplet break-up in high-pressure systems has been reported to
have areas of both turbulent and elongational flow (Håkansson
et al., 2011; Floury et al., 2004; Lee and Norton, 2012). When the
flow regime is turbulent, droplet break-up is either from cavitation
or shear. Droplet break-up from shear is described by the Kolmogorov–
Hinze theory (Kolmogorov, 1949; Hinze, 1955). Two types of
droplet break-up regimes are identified: turbulent inertial and turbulent
viscous (Walstra and Smulders, 1998). Turbulent inertial
break-up occurs when the droplet size is of a similar size to thesmallest scale eddies in the system, this scale is known as the Kolmogorov
length scale. In the turbulent viscous break-up regime,
droplet sizes are reduced to below the size of the smallest eddies
in the system by the shearing forces created within these eddies.
Droplet deformation and break-up in turbulent viscous flow is considered
to be mechanistically similar to simple shear (Walstra,
2003), and typically occurs between viscosity ratios of 0.1–5 (dispersed
phase viscosity/continuous phase viscosity) (Walstra,
2005).

ผลลัพธ์ (อังกฤษ) 2:

There is an increasing level of interest in the Production of
Nanoemulsions and submicron emulsions in the Food Industry.
These emulsions have several advantages including a much Longer
stability, Enhanced mouthfeel, Faster flavor release and if the
droplets are Small Enough (Below 50 NM Droplet Diameter. ) Will deliver
Oil soluble micronutrients and bioactives in an imperceptible
Way (McClements, in 2011).
Nanoemulsions Can be produced using low Energy Techniques
that exploit Chemistry to Cause Phase inversion (Solans et al.,
the 2005th) or High Energy Techniques including High pressure Valve
Homogenisation. (HPH) and High pressure impinging Jet Devices
(eg Microfluidizer).
Droplet Break-up in High-pressure Systems has been reported to
have areas of both turbulent and Elongational flow (Håkansson
et al., 2011th; Floury et al., 2004; Lee and Norton, 2012). When the
flow regime is turbulent, Droplet Break-up is either from cavitation
or shear. Droplet Break-up from shear is described by the Kolmogorov-
Hinze Theory (Kolmogorov, the 1949th; Hinze, 1,955). Two types of
Droplet Break-up regimes are identified: inertial turbulent and turbulent
Viscous (Walstra and Smulders, 1998th). Inertial turbulent
Break-up occurs when the Droplet Size Size is of a similar scale to Thesmallest eddies in the System, this scale is Known as the Kolmogorov
Length scale. In the turbulent Viscous Break-up regime,
Droplet sizes are reduced to Below the Size of the Smallest eddies
in the System by the shearing Forces Created Within these eddies.
Droplet deformation and Break-up in turbulent Viscous flow is considered
to be Mechanistically similar to. Simple shear (Walstra,
the 2003rd), and typically occurs between viscosity ratios of from .1 to 5 (dispersed
viscosity Phase / Phase continuous viscosity) (Walstra,
2005).

ผลลัพธ์ (อังกฤษ) 3:

There is an increasing level of interest in the production of
nanoemulsions and submicron emulsions in the food industry.
These. Emulsions have several advantages including a much longer
stability enhanced, flavour, mouthfeel faster release and if the
droplets. Are small enough (below 50 nm droplet diameter) will deliver
oil soluble micronutrients and bioactives in an imperceptible
way. , (McClements2011).
Nanoemulsions can be produced using low energy techniques
that exploit chemistry to cause phase inversion (Solans. Et al,
2005) or high energy techniques including high pressure valve
homogenisation (HPH) and high pressure impinging jet. Devices
(e.g. Microfluidizer).
Droplet break-up in high-pressure systems has been reported to
.Have areas of both turbulent and elongational flow (H å kansson
et al, 2011; Floury et al, 2004; Lee and Norton 2012,,). When the
flow regime, is turbulent droplet break-up is either from cavitation
or shear. Droplet break-up from shear is described. By the Kolmogorov -
Hinze theory (,;, Kolmogorov 1949 Hinze 1955). Two types of
droplet break-up regimes are identified: