Characterization of protein stabilized foam formed in a continuous shear mixing apparatus

Indrawati, Linda; Narsimhan, Ganesan

doi:10.1016/j.jfoodeng.2008.03.003

Cited by 33 publications

(31 citation statements)

References 25 publications

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“…Increasing N always contribute to decrease sharply the average bubble size and to narrow the bubble size distribution. This result is in good agreement with those obtained by Indrawati et al (2008aIndrawati et al ( , 2008b. Similarly, pressurised conditions lead to a further decrease of Sauter diameter and provided more uniform size distributions (see Fig.…”

Section: Microstructure Analysissupporting

confidence: 90%

“…However, only a few studies investigated either dynamic heat treatment (Nicorescu et al, 2008a, Nicorescu et al, 2009a, Nicorescu et al, 2009b or continuous aeration under steady state conditions (see, e.g. Djelveh & Gros, 1995;Hanselmann & Windhab, 1999;Thakur, Vial, & Djelveh, 2003;Müller-Fischer & Windhab, 2005;Indrawati, Wang, & Narsimhan, 2008b;Indrawati, Wang, Narsimhan, & Gonzalez, 2008a;Narchi, Vial, & Djelveh, 2007). In the food industry, aeration is typically carried out in axial rotor-stator mixers, using rotor and stator fitted with rows of pins (Hanselmann & Windhab, 1999;Labbafi et al, 2005;Müller-Fischer & Windhab, 2005), except for ice cream for which scraped surface heat exchangers prevail.…”

Section: Introductionmentioning

confidence: 99%

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Influence of protein heat treatment on the continuous production of food foams

Nicorescu

Vial

Loisel

et al. 2010

Food Research International

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Section: Microstructure Analysissupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Influence of protein heat treatment on the continuous production of food foams

Nicorescu

Vial

Loisel

et al. 2010

Food Research International

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“…As listed in Table 2, the average pore sizes decrease with the rotating speed. It had been found that the average size of bubbles decreased with the mixing speed during the investigation of the foaming property of proteins [34][35][36]. Since the pores of the Si 3 N 4 foams prepared by using the protein foaming method are directly derived from the bubbles in the foamed slurry, the pore size distribution of the products is determined by the size distribution of bubbles in the foamed slurry.…”

Section: Resultsmentioning

confidence: 99%

“…5, average bubble size decreases with the rotating speed. This decrease in bubble size was thought to be due to more bubbles breakup as a result of higher shear stress at higher rotating speed [34][35][36]. In addition, bubbles pack more compact at higher rotating speed.…”

Section: Discussionmentioning

confidence: 99%

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

Yin

Zhou

et al. 2015

J Porous Mater

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A planetary ball-milling foaming route was employed by the protein foaming method for preparing silicon nitride (Si 3 N 4 ) foams. In comparison with the commonly used tumbling foaming route of protein foaming method, pores of the Si 3 N 4 foams fabricated by this new foaming route are more uniform in size distribution and the pores pack more compact. Furthermore, effects of the rotating speed on the structure and the property of the Si 3 N 4 foams fabricated by this new foaming route were investigated. It was indicated that the average pore size decreased with the rotating speed, whereas the count of windows on the walls increased with the rotating speed. Moreover, the windows were found to have a negative influence on the phase transformation of Si 3 N 4 from a phase to b phase.

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“…At the lab scale, foam is usually obtained in batches, whereas industrial processes are generally continuous and the gas volume fraction and product temperature can easily be controlled. Most studies conducted at the pilot scale have focused on the effect of operating variables [14][15][16][17][18], but rarely on the impact of interfacial properties. The opportunities to change and drive their levels are more limited than at the lab scale: for economic reasons the ingredients used are less pure and are processed without undergoing specific treatments (hydrolysis, pH or ionic force adjustment).…”

Section: Introductionmentioning

confidence: 99%

Impact of Interfacial Characteristics on Foam Structure: Study on Model Fluids and at Pilot Scale

Mezdour

Préval

Granda

et al. 2017

Oil Gas Sci. Technol. – Rev. IFP Energies nouvelles

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-Foams represent an important area of research because of their relevance to many industrial processes. In continuous foaming operations, foaming ability depends on the process parameters and the characteristics of the raw materials used for foamed products. The effects of fluid viscosity and equilibrium surface tension on foam structure have been studied extensively. Furthermore, as surface active agents diffuse to the interface, they can modify other interface properties through their adsorption, such as interfacial rheology and surface tension kinetics. In order to better understand how these two interfacial properties influence foam structuring, we formulated model foaming solutions with different interface viscoelasticity levels and adsorption rates, but all with the same equilibrium surface tension and viscosity. The solutions were made up of a surface active agent and glucose syrup, so as to maintain a Newtonian behaviour. Five surface active agents were used: Whey Protein Isolate (WPI), sodium caseinate, saponin, cetyl phosphate and Sodium Dodecyl Sulphate (SDS), at concentrations ranging from 0.1% to 1%. Their molecular characteristics, and their interaction with the glucose syrup, made it possible to obtain a range of interface viscoelasticities and surface tension kinetics for these model solutions. The solutions were whipped in a continuously-operating industrial foaming device in order to control process parameters such as shearing and overrun, and to ensure that the experiment was representative of industrial production. The structure of the foams thus obtained foams was then determined by characterising bubble size using image analysis. For all the model solutions, both the viscoelastic moduli and apparent diffusion coefficient were linked to foam structure. The results showed that both high interface viscoelasticity and rapid diffusion kinetics induced a foam structure containing small bubbles. Both effects, as well as the impact of the shearing rate, through the rotor speed, were then integrated in a predictive model for bubble size.Résumé -Effets des propriétés interfaciales sur la structuration de mousses : étude sur produits modèles et à l'échelle pilote -Les mousses représentent un domaine de recherche important en raison de leur pertinence dans de nombreux procédés industriels. Dans l'opération de foisonnement en continu, la capacité moussante dépend des paramètres du procédé et les caractéristiques des matières premières utilisées. L'effet de la viscosité du fluide et de la tension superficielle à l'équilibre sur la structure de la mousse a été largement étudié. Cependant, lorsque les agents tensio-actifs diffusent aux interfaces, ils s'y adsorbent et modifient ainsi les autres propriétés de l'interface, en particulier la rhéologie interfaciale et la cinétique de tension superficielle. Afin de mieux comprendre comment ces propriétés interfaciales influent sur la structuration de la mousse, nous avons formulé des solutions

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Characterization of protein stabilized foam formed in a continuous shear mixing apparatus

Cited by 33 publications

References 25 publications

Influence of protein heat treatment on the continuous production of food foams

Influence of protein heat treatment on the continuous production of food foams

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

Impact of Interfacial Characteristics on Foam Structure: Study on Model Fluids and at Pilot Scale

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