Influence of operating conditions and impeller design on the continuous manufacturing of food foams

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II

“…This number was shown to be sufficient for statistical analysis (see, e.g. Edoura-Gaena, Allais, Gros, & Trystram, 2006;Thakur, Vial, & Djelveh, 2003). When all the bubbles present in an image were treated, bubble size distribution and average bubble size could be deduced automatically.…”

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

“…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.…”

How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control

“…Most of the studies deal with animal protein foams such as dairy cream or ice-cream (Hanselmann & Windhab, 1999;Kikuchi, Endo, Yoshioka, & Watanabe, 1995;Kroezen & Groot Wassink, 1987;Thakur, Vial, & Djelveh, 2003).…”