Microfluidics
Emulsification processes – Techniques and equipment

Add to my library

J2153 V2 Article

Microfluidics


Emulsification processes – Techniques and equipment

Authors : Martine POUX, Jean-Paul CANSELIER

Publication date: April 10, 2023 | Lire en français

Add to my library Add to my library

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

8. Microfluidics

Microsystems are continuously operating devices in which small dimensions (typical channel diameter between 10 µm and 2-3 mm) will induce particular performances, such as better control of fluid transport phenomena [IN 94] . In this type of system, the flow regime is laminar. The two phases are usually brought into contact either by co-axial injection (figure 14 a), or by joining the two feed channels in a T (figure

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Article included in this offer

"Formulation"

( 107 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details

Dans les ressources documentaires

Mélange des produits pâteux - Caractéristiques d’un système agité

Pour notre consommation, le secteur agroalimentaire élabore de plus en plus de produits aux caractéristiq...

Mélange des produits pâteux - Performances des agitateurs

Les techniques d’agitation en agroalimentaire ont grandement évolué ces dernières années. Leur sélection ...

Mélange des produits pâteux - Performances des agitateurs : paramètres

Les agitateurs de proximité sont les plus adaptés dans le cas de la fabrication des produits alimentaires...

Tous les livres blancs
Toutes les actualités
Contact us