Size prediction of κ-carrageenan droplets formed in co-flowing immiscible liquid

Leong, Jun Y.; Lim, Tek Kaun; Ravindra, Pogaku; Chan, Eng Seng

doi:10.1016/j.partic.2011.06.006

Cited by 3 publications

(4 citation statements)

References 23 publications

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“…Based on research by Leong et al, by implementing two different diameters of a capillary tube for a constant velocity of the dispersed-phase flow, the droplet-size formation in both tubes decreased as the continuous-phase flow velocity increased. In their study, the diameter difference between the capillaries was quite small; therefore, decreases in droplet size were primarily affected by the drag force triggered by the continuous-phase flow [35]. Similar to the results reported by Sugiura et al [32] and Thorsen et al [33], according to those reported by Umbanhowar et al, drop-size formation correlates with the interfacial tension in the two phases, in addition to capillary tip diameter and viscosity.…”

Section: Introductionsupporting

confidence: 81%

Generation of Monodispersed Spherical Thermosensitive Gels and Their Swelling and Shrinking Behaviors in Aqueous Polymeric Solutions

et al. 2020

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This study investigates the factors affecting the formation of monodispersed thermosensitive gels and the parameters influencing the movement of gel particles containing N-isopropyl acrylamide in an aqueous polymeric solution in an upper heating system. Monodispersed thermosensitive gels were generated, and their swelling and shrinking behaviors were observed. The results revealed that continuous-phase flow rate and kinematic viscosity were most influential on the size of the monodispersed thermosensitive gels, which exhibited swelling and shrinking at both low and high temperatures of the polymeric aqueous solution, respectively, and demonstrated negative thermal expansion. In a low-temperature solution, the buoyancy force acting on the gel particles exceeded the gravitational force, because of which the size of the gels increased and the gels to ascended. At higher temperatures, the gels shrank because the gravitational force outweighed the buoyancy force, causing the gels to descend. The gels with a larger diameter tended to have longer durations of vertical movements within the aqueous polymeric solution than the smaller-sized gels; moreover, equilibrium conditions were quickly achieved by the smaller gels.

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Section: Introductionsupporting

confidence: 81%

Generation of Monodispersed Spherical Thermosensitive Gels and Their Swelling and Shrinking Behaviors in Aqueous Polymeric Solutions

et al. 2020

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“…Carrageenan (Leong et al 2011;Grenha et al 2010) is, like agarose, extracted from seaweeds and, depending on the method of extraction, different types of Carrageenan are obtained (Grenha et al 2010). From all the carrageenan types, only κ-carrageenan and τ-carrageenan can form gels, being κ-carrageenan gels more rigid (Grenha et al 2010).…”

Section: Hyaluronic Acid Poloxamersmentioning

confidence: 99%

“…From all the carrageenan types, only κ-carrageenan and τ-carrageenan can form gels, being κ-carrageenan gels more rigid (Grenha et al 2010). κ-Carrageenan gels form at low temperatures and turn into the liquid state when heated (Leong et al 2011;Grenha et al 2010;Ellis and Jacquier 2009b;Li et al 2014). It can also form a gel in the presence of mono-and divalent cations 17-18% wt in water (Matthew et al 2002) such as KCl, NaCl and MgCl 2 (Leong et al 2011;Li et al 2014).…”

Section: Hyaluronic Acid Poloxamersmentioning

confidence: 99%

Production of hydrogel microparticles in microfluidic devices: a review

Moreira

Carneiro

Campos

et al. 2021

Microfluid Nanofluid

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Hydrogels are biocompatible materials commonly used in biological applications, such as cell encapsulation, tissue engineering and drug delivery systems. The use of hydrogels in the form of microparticles brings, for several purposes, many advantages, since the particles have a high surface-to-volume ratio and they can be delivered inside microscale structures such as blood microvessels and tissues. Microfluidic devices are a promising approach to produce hydrogel microparticles because they enable a high precision control of the flow streams during the microfabrication process, leading to microparticles with precise size, shape, mechanical properties and cross-linking density. In this review, the focus is put on the most important features to be considered when producing hydrogel microparticles through microfluidic devices. First, the design strategies of microfluidic devices, the selection of the operating conditions and the importance of surfactants are analyzed. Then, the most important gelation mechanisms are reviewed. Afterwards, the most commonly used hydrogel materials are introduced, and their properties are referred. Finally, the different methods to control the size, shape and particle microstructure are discussed and the main challenges for the future are addressed.

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“…κ‐carrageenan has been proposed as an alternative to alginate . This polysaccharide is gaining popularity as a material for bioencapsulation, linked to its ability to form a thermo‐reversible gel . It provides stronger and more stable beads than alginate.…”

Section: Introductionmentioning

confidence: 99%

Production of κ‐carrageenan beads by prilling process

et al. 2016

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The objective of this study is to prepare, evaluate, and understand carrageenan gelation. By using these properties of κ‐carrageenan, beads are created by thermal gelation. A warm κ‐carrageenan solution is extruded dropwise into a cold air column; the particles are collected. The relationship is studied between the process variables on the shape and size of κ‐carrageenan drops after gelation is established with the aid of image analysis. Thanks to these measurements, a model is developed to present satisfactory performance in industrial application. Mathematical models for κ‐carrageenan prilling, its simulated results, the parameters of equipment for the innovated process, and its application are addressed.

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Size prediction of κ-carrageenan droplets formed in co-flowing immiscible liquid

Cited by 3 publications

References 23 publications

Generation of Monodispersed Spherical Thermosensitive Gels and Their Swelling and Shrinking Behaviors in Aqueous Polymeric Solutions

Generation of Monodispersed Spherical Thermosensitive Gels and Their Swelling and Shrinking Behaviors in Aqueous Polymeric Solutions

Production of hydrogel microparticles in microfluidic devices: a review

Production of κ‐carrageenan beads by prilling process

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