Gas–Liquid Mixing

Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase

“…For bubbly liquids prepared at 10 g/L, the crossover frequency (where 19 G' ~ G") was found to be independent of , at 4 Hz, indicating that this feature is related to the properties of the continuous phase. Similar trends were reported by Sahu and Niranjan (2009) for whipped cream, who noted that even though the continuous phase may be purely viscous, bubble incorporation tends to make the dispersion viscoelastic.…”

Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

“…Seguchi and Yamada (1988) claimed that hydrophobic wheat starch granules from heat-treated flours bind to air cell interfaces and stabilise air bubbles in cake batters. Another explanation, which holds for many food foams, is the effect of differences in viscosity on the rate of drainage of the continuous phase (Sahu and Niranjan, 2009). …”

“…In their discussion of aerated food systems, such as whipped cream and cake batters, Sahu and Niranjan (2009) explained that even though the continuous phase may be purely viscous, bubble incorporation tends to make the dispersion viscoelastic. The volume fractions of air in these foams are large, ranging from 0.39 to 0.48, yielding G 0 $4-200 Pa and G 00 $10-300 Pa.…”

Mixing, Emulsification, and Size Reduction

“…Other types of elements, such as forks, hooks, and gates, are used to introduce air into doughs and batters. Dynamic, inline systems, such as scraped surface heat exchangers (see Section 2.4.3.2) may be used to heat or cool viscous materials while at the same time introducing gas to aerate them, such as in the manufacture of ice cream (see Section 11.2.4.2) [23,24].…”