Microwave-field-assisted enhanced demixing of aqueous two-phase systems.
The slow rate of demixing is a major limitation in wide commercial exploitation of aqueous two-phase systems. In the present work, use of a microwave field has been explored for the first time to enhance phase demixing rates (decrease demixing times) of these systems. The microwave-field-assisted demixing process decreased the demixing time by about 2- to 4-fold in a polyethylene glycol/potassium phosphate system and by about 1.5- to 6.5-fold in a polyethylene glycol/maltodextrin system. The enhanced demixing rate can be explained by the dipole rotation, electrophoretic migration of free salts, multiple reflections at the interfaces, droplet-droplet collision, and reduced viscosity of the continuous phase that occur during the application of a microwave field.
Nagaraj
Naveen
N
Department of Food Engineering, Central Food Technological Research Institute, Mysore 570 013, India.
Narayan
A V
AV
Srinivas
N D
ND
Raghavarao
K S M S
KS
D000042:Absorption; D007700:Kinetics; D008872:Microwaves; D010710:Phosphates / Q000737:chemistry*; D011092:Polyethylene Glycols / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D017680:Potassium Compounds / Q000737:chemistry*; D012996:Solutions / Q000737:chemistry; D013997:Time Factors; D014867:Water / Q000737:chemistry
D010710:Phosphates; D011134:Polysaccharides; D017680:Potassium Compounds; D012996:Solutions; D014867:Water; D011092:Polyethylene Glycols; C008315:maltodextrin; C013216:potassium phosphate