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Atomisation of nanometre-scaled jasmine flower extracts using electrospray method

The present work demonstrated the application of a non-thermal technique to solidify nanometre-scaled atomised droplet using electrostatic atomiser or electrospray. The droplets were prepared in an aqueous solution, and consisted of bioactive compounds extracted from jasmine flower. The jasmine flow...

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Main Authors: S., Rahmam, M. N., Naim, N. F. A., Bakar, M. N., Mokhtar
Format: Article
Language:English
Published: Faculty of Food Science Technology, Universiti Putra Malaysia 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100482/1/Atomisation%20of%20nanometre-scaled%20jasmine%20flower%20extracts.pdf
http://psasir.upm.edu.my/id/eprint/100482/
http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-3.html
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spelling my.upm.eprints.1004822023-11-23T08:45:17Z http://psasir.upm.edu.my/id/eprint/100482/ Atomisation of nanometre-scaled jasmine flower extracts using electrospray method S., Rahmam M. N., Naim N. F. A., Bakar M. N., Mokhtar The present work demonstrated the application of a non-thermal technique to solidify nanometre-scaled atomised droplet using electrostatic atomiser or electrospray. The droplets were prepared in an aqueous solution, and consisted of bioactive compounds extracted from jasmine flower. The jasmine flower extracts were electrosprayed at various concentrations of 5, 15, and 25 wt%, with the working distances between the needle’s tip to an aluminium collector being 10, 20, and 30 cm. During the process, the water evaporation rate decreased from 2.02 to 1.02 nm3/s when the distance was increased from 10 to 30 cm at 5 wt% concentration. The same decreasing evaporation rate pattern was also observed when the concentration was increased from 5 to 25 wt%. On the contrary, increasing droplet fission numbers were observed as the distance was increased from 10 to 30 cm (i.e., from 7 to 406 at 25 wt% concentration) due to the electrostatic charge increment per unit area as the water left the droplet surface. Therefore, water evaporation and droplet fission number are important for solidifying the compounds when the droplets have exceeded their Rayleigh limit. Faculty of Food Science Technology, Universiti Putra Malaysia 2022 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/100482/1/Atomisation%20of%20nanometre-scaled%20jasmine%20flower%20extracts.pdf S., Rahmam and M. N., Naim and N. F. A., Bakar and M. N., Mokhtar (2022) Atomisation of nanometre-scaled jasmine flower extracts using electrospray method. International Food Research Journal, 29 (3). art. no. 17. 659 - 666. ISSN 2231-7546 http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-3.html 10.47836/ifrj.29.3.17
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The present work demonstrated the application of a non-thermal technique to solidify nanometre-scaled atomised droplet using electrostatic atomiser or electrospray. The droplets were prepared in an aqueous solution, and consisted of bioactive compounds extracted from jasmine flower. The jasmine flower extracts were electrosprayed at various concentrations of 5, 15, and 25 wt%, with the working distances between the needle’s tip to an aluminium collector being 10, 20, and 30 cm. During the process, the water evaporation rate decreased from 2.02 to 1.02 nm3/s when the distance was increased from 10 to 30 cm at 5 wt% concentration. The same decreasing evaporation rate pattern was also observed when the concentration was increased from 5 to 25 wt%. On the contrary, increasing droplet fission numbers were observed as the distance was increased from 10 to 30 cm (i.e., from 7 to 406 at 25 wt% concentration) due to the electrostatic charge increment per unit area as the water left the droplet surface. Therefore, water evaporation and droplet fission number are important for solidifying the compounds when the droplets have exceeded their Rayleigh limit.
format Article
author S., Rahmam
M. N., Naim
N. F. A., Bakar
M. N., Mokhtar
spellingShingle S., Rahmam
M. N., Naim
N. F. A., Bakar
M. N., Mokhtar
Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
author_facet S., Rahmam
M. N., Naim
N. F. A., Bakar
M. N., Mokhtar
author_sort S., Rahmam
title Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
title_short Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
title_full Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
title_fullStr Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
title_full_unstemmed Atomisation of nanometre-scaled jasmine flower extracts using electrospray method
title_sort atomisation of nanometre-scaled jasmine flower extracts using electrospray method
publisher Faculty of Food Science Technology, Universiti Putra Malaysia
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/100482/1/Atomisation%20of%20nanometre-scaled%20jasmine%20flower%20extracts.pdf
http://psasir.upm.edu.my/id/eprint/100482/
http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-3.html
_version_ 1783879918379073536
score 13.211869

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