Erni Philipp, Cramer Carsten, Marti Irene, Windhab Erich J, Fischer Peter
Laboratory of Process Engineering, Institute of Food Science & Nutrition, ETH Zurich, 8092 Zurich, Switzerland.
Adv Colloid Interface Sci. 2009 Aug 30;150(1):16-26. doi: 10.1016/j.cis.2009.05.005. Epub 2009 May 18.
We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from 'natural' and 'sustainable' biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.
我们回顾了相关概念，并给出了在流体动力流场中对生物聚合物颗粒进行可控结构化的示例。结构化概念按控制液滴变形和成型的物理机制进行分类：（i）毛细管结构化，（ii）剪切和拉伸结构化，以及（iii）受限流动方法。如果在流场中叠加诸如本体或界面处的凝胶化或玻璃化形成等固化过程，非球形液滴可以被永久结构化。这些过程的物理和工程性质严重依赖于毛细管现象、流变学、凝胶或玻璃形成动力学以及多相流体中的本体热、质量和动量传递之间的精细平衡。本综述的动机在于非球形悬浮颗粒，特别是由“天然”和“可持续”生物聚合物形成的颗粒，作为食品材料、消费品、化妆品或药品中的流变学改性剂的潜力。
