Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force

Factors Affecting the Stability of Emulsions Stabilised by Biopolymers

“…Biopolymers are inherently present in food systems and they play a major role in food structure and stability [15]. In emulsions, they exhibit various modes of action including increasing the viscosity of the continuous phase thus retarding droplet movement [16], forming a fine film coating around individual oil droplets thereby reducing coalescence or increasing the oil droplet density, bringing it as close as possible to that of the aqueous phase, thereby reducing the rate of creaming. All these mechanisms increase the stability of emulsion systems and prolong the shelf life of the product.…”

“…Emulsions are thermodynamically unstable systems and rapidly separate into separate layers of oil and water [21]. This is due to different densities between the oil and aqueous phases and the unfavourable contact between oil and water molecules [16,28]. The stability of an emulsion can be defined as its ability to maintain their properties; that is the capability of the phases of the emulsion to remain mixed together [28].…”

Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

“…The idea of using this method came from the studies of Stuyven et al (2009) who found that the aggregates of silica particles are dispersed in a magnetohydrodynamic device. Thereafter, Kerkhofs et al (2011) used a magnetic field for emulsification of mayonnaise. Based on these, an orthogonally magnetic field was investigated on dispersion of the hop extract, and the effect on gushing of hydrophobin HFBI.…”

Mesoscopic simulation of magnetic field effect on Bingham fluid in an internal flow

“…Electromagnetic pumps were one of the earliest applications of MHD, and were routinely used in various industries. Magnetic field is widely utilized on materials which show viscoplastic behavior in different industries such as cement and mayonnaise [9,10]. Hence, the effect of magnetic field on Bingham fluid in a lid-driven cavity has been studied in this paper.…”