Thesis supervisor: Gyula Vatai
co-supervisor: András Koris
Location of studies (in Hungarian): SZIU Budai Campus 1118 Budapest Villányi út 29-43. Abbreviation of location of studies: SZIU
Description of the research topic:
Membrane emulsification is a novel technique for producing single and multiple emulsions. The dispersed phase is forced through the pores of microporous membrane directly into the continuous phase by using low pressure. Emulsified droplets are formed and detached at the end of the pores with drop by drop mechanism. Spray-drying is the most widely used microencapsulation technique in the food industry and is typically used for the preparation of dry, stable food additives and flavors. The process is economical; flexible, in that it offers substantial variation in microencapsulation matrix; adaptable to commonly used processing equipment; and produces particles of good quality. Besides protecting oils against oxidative damage, it also offers the possibility of controlled release of lipophilic functional food ingredients and can be useful for supplementation of foods with polyunsaturated fatty acids.
Required language skills: English Number of students who can be accepted: 1
Deadline for application: 2017-10-30
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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