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Model emulsions to ...
Model emulsions to study the mechanism of industrial mayonnaise emulsification
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- Håkansson, Andreas, 1983- (författare)
- Högskolan Kristianstad,Forskningsmiljön Food and Meals in Everyday Life (MEAL),Avdelningen för Mat- och måltidsvetenskap
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- Zishan, Chaudhry (författare)
- Tetra Pak Processing Systems AB
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- Fredrik, Innings (författare)
- Tetra Pak Processing Systems AB
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(creator_code:org_t)
- 2016
- 2016
- Engelska.
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Ingår i: Food and Bioproducts Processing. - 0960-3085 .- 1744-3571. ; 98, s. 189-195
- Relaterad länk:
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https://doi.org/10.1...
Abstract
Ämnesord
Stäng
- Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product.This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor–stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds.The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.
Ämnesord
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Other Chemical Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Annan kemiteknik (hsv//swe)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering (hsv//eng)
Nyckelord
- Mayonnaise
- emulsification
- rotor–stator mixer
- fragmentation
- coalescence
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)