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Microwave-field-assisted enhanced demixing of aqueous two-phase systems

Nagaraj, Naveen and Narayan, A. V. and Srinivas, N. D. and Raghavarao, K. S. M. S. (2003) Microwave-field-assisted enhanced demixing of aqueous two-phase systems. Analytical Biochemistry, 312. pp. 134-140.

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<p align="justify">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.</p>

Item Type: Article
Uncontrolled Keywords: ATPSs; Demixing time; Microwave field demixing
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jun 2005
Last Modified: 03 Oct 2018 09:18
URI: http://ir.cftri.com/id/eprint/72

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