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Model emulsions to study the mechanism of industrial mayonnaise emulsification

Håkansson, Andreas LU ; Chaudhry, Zishan and Innings, Fredrik LU (2016) In Food and Bioproducts Processing 98. p.189-195
Abstract

Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product. This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor-stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor... (More)

Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product. This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor-stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds. The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.

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author
; and
publishing date
type
Contribution to journal
publication status
published
keywords
Coalescence, Emulsification, Fragmentation, Mayonnaise, Rotor-stator mixer
in
Food and Bioproducts Processing
volume
98
pages
7 pages
publisher
Elsevier
external identifiers
  • scopus:84957020315
ISSN
0960-3085
DOI
10.1016/j.fbp.2016.01.011
language
English
LU publication?
no
id
0bdb3294-9d0c-4eb9-81e0-cf58a64a3552
date added to LUP
2019-03-11 13:04:19
date last changed
2022-04-10 06:44:20
@article{0bdb3294-9d0c-4eb9-81e0-cf58a64a3552,
  abstract     = {{<p>Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product. This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor-stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (&gt;50%) and high viscosity (&gt;100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds. The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.</p>}},
  author       = {{Håkansson, Andreas and Chaudhry, Zishan and Innings, Fredrik}},
  issn         = {{0960-3085}},
  keywords     = {{Coalescence; Emulsification; Fragmentation; Mayonnaise; Rotor-stator mixer}},
  language     = {{eng}},
  month        = {{01}},
  pages        = {{189--195}},
  publisher    = {{Elsevier}},
  series       = {{Food and Bioproducts Processing}},
  title        = {{Model emulsions to study the mechanism of industrial mayonnaise emulsification}},
  url          = {{http://dx.doi.org/10.1016/j.fbp.2016.01.011}},
  doi          = {{10.1016/j.fbp.2016.01.011}},
  volume       = {{98}},
  year         = {{2016}},
}