Universidad De Sevilla

Universidad De Malaga

Georgia Tech Research Corporation

Kraft Foods Holdings, Inc.

Antonio Barrero Ripoll

Alfonso Miguel Ga&ntilde;&aacute;n-Calvo

Alfonso Miguel Ganan-Calvo

Manuel Marquez

Ignacio Gonzalez Loscertales

Raul Cortijo Bon

Ignacio González-Loscertales

Venkata Ramana Gundabala

Alberto Fernandes-Nieves

Ignacio Gonzáles Loscertales

Manuel Márquez Sánchez

Alfonso Ganan Calvo

Alberto Fernández-Nieves

The invention refers to a method, and to a device to produce emulsions and particle suspensions by using electro-hydrodinamic forces and microfluidics This combined use allow the production of droplets with mean diameters which may be either smaller than those obtained in conventional microfluidic devices or larger than those obtained by electrospray, bridging the gap between the two methods acting independently.

Method and electro-fluidic device to produce emulsions and particle suspensions

The invention relates to a method of producing nanotubes from coaxial jets of immiscible liquids or poorly-miscible liquids. The purpose of the invention is to produce hollow fibers (nanotubes) or composite fibers having diameters ranging from a few micras to tens of nanometers and comprising walls, in the case of nanotubes, with a thickness ranging from hundreds of nanometers to a few nanometers. The inventive nanotube-formation method involves the generation of coaxial nanojets of two liquids using electrohydrodynamic technology.

Procedure to generate nanotubes and compound nanofibres from coaxial jets

The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by capillary instabilities. The structured droplets, which are mano-dispersed in size, contain a first liquid (generally the material desired to be added) that is surrounded by a second liquid. Generally the second liquid provides a barrier or protective coating which allows the addition of the first liquid to a food product without adversely affecting the organoleptic or other properties of the food product.

Production of capsules and particles for improvement of food products

The object of the present invention is a liquid atomization procedure that uses appropriate geometric parameters and physical properties to ensure that the liquid to be atomized is discharged as a continuous, steady capillary microjet through a suitable orifice. The procedure relies on the microwithdrawal effect undergone by a liquid-gas interface when the gas is withdrawn from a point (orifice) near the liquid surface. The invented procedure is applicable to any mechanism involving homogeneous atomization of liquids (particularly electronic fuel injection).

Liquid atomization procedure

Growing community of inventors

Seville, Spain

Antonio Barrero Ripoll