Mikrofluidisointia

Mikrofluidisointia, known in English as microfluidization, is a homogenization technique that uses high pressure and shear forces to reduce the size of particles or droplets in a liquid. The process involves forcing a liquid mixture through a narrow gap, called a microfluidizer chamber, at high pressures typically ranging from 1,000 to 20,000 psi. As the liquid passes through this chamber, it encounters a specially designed interaction zone.

Within this zone, the liquid stream is subjected to intense shear, turbulence, and cavitation forces. These forces cause the dispersed particles or droplets to break down into smaller, more uniform sizes. The process can be repeated multiple times to achieve the desired particle size reduction and stability. Mikrofluidisointia is particularly effective for creating stable emulsions, suspensions, and liposomes.

The applications of mikrofluidisointia are diverse and span several industries. In the pharmaceutical sector, it is used for drug delivery systems, improving the bioavailability of poorly soluble drugs. In the food industry, it is employed to create stable emulsions for sauces, dressings, and beverages, as well as to improve texture and shelf life. Cosmetics manufacturing also utilizes mikrofluidisointia for creating uniform creams, lotions, and other personal care products. The technology is also finding use in the biotechnology field for cell disruption and the production of nanoparticles. The primary advantages of mikrofluidisointia include its ability to achieve very small and consistent particle sizes, its scalability, and its gentleness on temperature-sensitive materials due to the short processing time.