Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions

Maingonnat, Jean-François; Müller, Liane; Leuliet, J. C.

doi:10.1016/j.jfoodeng.2005.01.036

Cited by 13 publications

(9 citation statements)

References 20 publications

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“…Senge and Blochwitz (2009) obtained a decrease in viscosity after the pumping operation. However, they used a high-rotation pump creating a higher pressure (5.0 bar or 500 kPa) and consequently higher mechanical stress than the one used in this study (0.2 bars or 20 kPa), which may explain the lower viscosity (Yoon and McCarthy, 2002;Maingonnat et al, 2005;Jaros et al, 2007;Abu-Jdayil et al, 2013).…”

Section: Effect Of Unit Operations On the Properties Of Yogurtmentioning

confidence: 83%

“…It should be noted that the rebodying occurring during the first hours of storage could have masked the differences between yogurts cooled with PHX and THX systems (Renan et al, 2008). The PHX system cooled the yogurt quickly and uniformly but induced a greater mechanical stress than the THX system (approximately 2-fold greater; Afonso et al, 2003;Fernandes et al, 2005;Maingonnat et al, 2005;Senge and Blochwitz, 2009). Mokoonlall et al (2016) explained that the higher mechanical stress is caused by a higher flow rate and larger angles between plates.…”

Section: Effect Of Unit Operations On the Properties Of Yogurtmentioning

confidence: 99%

“…Rapid cooling was shown to cause the expulsion of whey (Chandan and O'Rell, 2006). The type of cooling system used (plate or tubular heat exchanger) can also apply mechanical stress to the gel, particularly when a plate heat exchanger is used, resulting in reduced viscosity and firmness (Sanchez et al, 1994;Maingonnat et al, 2005;Senge and Blochwitz, 2009). The literature on the effects of stirring, smoothing, and cooling operations is incomplete.…”

Section: Introductionmentioning

confidence: 99%

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Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit

Guénard-Lampron

St‐Gelais

Villeneuve

et al. 2019

Journal of Dairy Science

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Few studies have considered the impact of unit operations during stirred yogurt manufacture because their operational sequence is difficult to replicate at the laboratory scale. The aim of this study was to investigate the individual and sequential effects of stirring in the yogurt vat, smoothing, and cooling on the rheological properties of yogurts, using a technical scale unit simulating some industrial conditions. The yogurts were prepared from a milk mixture that was standardized to contain 14% total solids, 0% fat, and 4% protein, and then homogenized, heated (94.5°C, 5 min), and inoculated at 41°C with the same thermophilic lactic starter. The operating parameters under investigation were 2 stirring durations in the yogurt vat (5 or 10 min), 2 cooling systems (plate or tubular heat exchanger), and 2 smoothing temperatures (38°C for smoothing before cooling; 20°C for smoothing after cooling). Sampling valves were installed at critical points on the technical scale unit so that the effect of each operation on the properties of stirred yogurt could be quantified individually. Syneresis, apparent viscosity, firmness, and consistency were analyzed after 1 d of storage at 4°C. In general, as the yogurts moved through the technical scale unit, the properties of the yogurts (evaluated after 1 d) changed: viscosity increased but syneresis, firmness, and consistency decreased. The individual effects of the operations showed that smoothing and cooling, compared with stirring duration, made the greatest contribution in terms of modifying yogurt properties. The stirring parameters (5 or 10 min) had similar effects on the yogurts. The use of a plate heat exchanger promoted a decrease in syneresis, whereas a tubular heat exchanger had a greater effect in terms of increasing firmness and consistency. The type of cooling system had no effect on stirred yogurt viscosity.Smoothing at 38°C had a greater effect on the increase in firmness, whereas smoothing at 20°C contributed more to a decrease in syneresis and increases in viscosity and consistency. This study confirms that each unit operation has a defined effect on the rheological properties of a nonfat stirred yogurt, which also depends on the operation sequence.

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Section: Effect Of Unit Operations On the Properties Of Yogurtmentioning

confidence: 83%

Section: Effect Of Unit Operations On the Properties Of Yogurtmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit

Guénard-Lampron

St‐Gelais

Villeneuve

et al. 2019

Journal of Dairy Science

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“…Schowalter (1977), Butler & O'Donnell (1999), Phan-Thien (2002) and Maingonnat et al (2005) (see also a review article by Barnes (1997)). …”

Section: Introductionmentioning

confidence: 99%

Laminar pipe flow with time-dependent viscosity

Vardy

Brown

2010

Journal of Hydroinformatics

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A general solution is obtained for laminar flow in axisymmetric pipes, allowing for prescribed timedependent viscosity and time-dependent pressure gradients. In both cases, the only restriction on the prescribed time dependence is that it must vary continuously; it is not necessary for rates of change to be continuous. The general solution is obtained using the Finite Hankel Transform method. This makes it possible to allow explicitly for time-dependent viscosity, but it does not permit the spatial dependence of viscosity. This contrasts with Laplace transforms, which allow spatial, but not general, temporal variations. The general solution is used to study a selection of particular flows chosen to illustrate distinct forms of physical behaviour and to demonstrate the ease with which solutions are obtained. The methodology is also applied to the simple case of constant (Newtonian) viscosity. In this case, it yields the same solutions as previously published methods, but it does so in a much simpler manner.

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“…In this type of equipment the power consumption had been studied for different geometries, operating conditions and rheological behavior of fluids (Delaplace et al, 2000;Chhabra, 2003). The power consumption for non-newtonian shear thinning fluids in agitated vessels have frequently been studied (Chhabra, 2003),whilst plastic fluids have been studied to a lesser extent (Nagata et al, 1969(Nagata et al, , 1972Brito de la Fuente et al, 1990;Bertrand et al, 1996;Delaplace et al, 2001), and thixotropic fluids are also as yet little known (Edwards et al, 1976;Sestak et al, 1986;Maingonnat et al, 2005). Most of the works on non-newtonian fluids are based on the Metzner and Otto approach.…”

Section: Introductionmentioning

confidence: 99%

Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

Maingonnat

Doublier

Jacques

et al. 2008

Journal of Food Engineering

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Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions

Cited by 13 publications

References 20 publications

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit

Laminar pipe flow with time-dependent viscosity

Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

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