PMID- 25892755 OWN - NLM STAT- PubMed-not-MEDLINE DCOM- 20150420 LR - 20200929 IS - 0022-1155 (Print) IS - 0975-8402 (Electronic) IS - 0022-1155 (Linking) VI - 52 IP - 5 DP - 2015 May TI - Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. PG - 2558-71 LID - 10.1007/s13197-014-1363-1 [doi] AB - Emulsification of sunflower oil in water by microfluidization was studied. Response surface methodology (RSM) and the central composite design (CCD) were applied to determine the effects of certain process parameters on performance of the apparatus for optimization of nano-emulsion fabrication. Influence of pressure, oil content and number of passes on the disruption of emulsions was studied. Quadratic multiple regression models were chosen for two available responses, namely Sauter mean diameter (SMD) and Polydispersity index (PdI). Analysis of variance (ANOVA) showed a high coefficient of determination (R(2)) value for both responses, confirming adjustment of the models with experimental data. The SMD and the PdI decreased as the pressure of emulsification increased from 408 to 762.3 bar for the oil content of 5 vol% and from 408 to 854.4 bar for the oil content of 13 vol%, and thereafter, increasing the pressure up to 952 bar led to increasing the both responses. The results implied that laminar elongational flow is the alternative disruption mechanism in addition to inertia in turbulence flow, especially at low treatment pressures. Both of responses improved with increase in number of passes from 2 to 4 cycles. The oil content depicted low effect on responses; however, interaction of this parameter with other regressors pointed remarkable impact. Also, the effect of pressure on Kolmogorov micro-scale was studied. The results implied that Kolmogorov equation did not take into account the over-processing and was applicable only for disruption of droplets in the inertial turbulent flow. FAU - Sadeghpour Galooyak, Saeed AU - Sadeghpour Galooyak S AD - Chemical Engineering Department, Amirkabir University of Technology, 424 Hafez Ave, Tehran, Iran 15875-4413. FAU - Dabir, Bahram AU - Dabir B AD - Chemical Engineering Department, Amirkabir University of Technology, 424 Hafez Ave, Tehran, Iran 15875-4413. LA - eng PT - Journal Article DEP - 20140424 PL - India TA - J Food Sci Technol JT - Journal of food science and technology JID - 0056471 PMC - PMC4397322 OTO - NOTNLM OT - Central composite design OT - Droplet disruption OT - Emulsifier OT - Microfluidization OT - Nano-emulsion OT - Over-processing EDAT- 2015/04/22 06:00 MHDA- 2015/04/22 06:01 PMCR- 2016/05/01 CRDT- 2015/04/21 06:00 PHST- 2014/02/22 00:00 [revised] PHST- 2014/04/10 00:00 [accepted] PHST- 2015/04/21 06:00 [entrez] PHST- 2015/04/22 06:00 [pubmed] PHST- 2015/04/22 06:01 [medline] PHST- 2016/05/01 00:00 [pmc-release] AID - 1363 [pii] AID - 10.1007/s13197-014-1363-1 [doi] PST - ppublish SO - J Food Sci Technol. 2015 May;52(5):2558-71. doi: 10.1007/s13197-014-1363-1. Epub 2014 Apr 24.