Research

Triacylglycerols

Triacylglycerols (TAG) are fascinating molecules, larger than most organic or inorganic molecules, yet smaller than polymers. This, together with their two competing natures of polar and non-polar regions, confer them unique properties.

The effect of temperature and shear flow history on the composition and structures of nanocrystalline TAGs is one of the main interest of our research.

TAGs form crystals. Each TAG can form different kinds of crystals, called polymorphs. Blends of TAGs can also form polymorphs of mixed composition, i.e. crystalline solid solutions.

Under most processing conditions, crystallizing TAGs produces networks of nanocrystals. Usually these networks entrap a liquid mixture of other TAGs. This multiphase materials are complex fluids with a high yield stress. This makes them solid-like under small deformations, and liquid-like under larger deformation or deformation rates.

Food (Butter, margarine, baking shortenings, chocolate, spreads, creams), cosmetics, pharmaceuticals, and many other daily materials are structured by these nanocrystalline networks.

Bioreactors

Triacylglycerols and other lipids can be produced by microalgae in bioreactors. Heterotrophic and autotrophic marine microalgae are cultivated for this purpose.

To keep the fermentation on track, the bioreactor requires sensing and control methods adequate for its peculiar processes. We research methods to improve the quality of the process control used in bioreactors.

This area of research is conducted in collaboration with Dr. Garzon-Castro from Universidad de La Sabana in Colombia.

Bubbles

Mass transfer and other applications of micro- and nano-bubbles. Our research in this area is recent, in collaboration with Dr. Adel Al-Taweel.

We study bubble formation, flow and dynamics under different arrangements, e.g.  vertical reactors.