Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
(2016) In Journal of Food Engineering 175. p.127-135- Abstract
Food-emulsions often have high volume fractions of dispersed phase and are thus expected to show coalescence during emulsification, however, food-emulsion coalescence is difficult to measure in homogenizer equipment. This study experimentally estimates the rates of fragmentation and coalescence in a high viscosity and high volume fraction model emulsion subjected to pilot-scale rotor-stator mixing in order to quantify the relative effect of coalescence and discuss the mechanism of coalescence during batch processing of high-fat emulsion foods. Rate constants of both processes are estimated using a previously suggested method relying on parameter fitting from the dynamic evolution of the total number of emulsion drops (Hounslow and Ni,... (More)
Food-emulsions often have high volume fractions of dispersed phase and are thus expected to show coalescence during emulsification, however, food-emulsion coalescence is difficult to measure in homogenizer equipment. This study experimentally estimates the rates of fragmentation and coalescence in a high viscosity and high volume fraction model emulsion subjected to pilot-scale rotor-stator mixing in order to quantify the relative effect of coalescence and discuss the mechanism of coalescence during batch processing of high-fat emulsion foods. Rate constants of both processes are estimated using a previously suggested method relying on parameter fitting from the dynamic evolution of the total number of emulsion drops (Hounslow and Ni, 2004). The results show substantial coalescence taking place. Scaling of rates with respect to rotor tip speed suggests coalescence and fragmentation controlled by a turbulent viscous mechanism.
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- author
- Håkansson, Andreas LU ; Askaner, Måns and Innings, Fredrik LU
- publishing date
- 2016-04-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Coalescence, Emulsification, Food-emulsion, Fragmentation, Rotor-stator mixer
- in
- Journal of Food Engineering
- volume
- 175
- pages
- 9 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:84953360679
- ISSN
- 0260-8774
- DOI
- 10.1016/j.jfoodeng.2015.12.015
- language
- English
- LU publication?
- no
- id
- 7acfcef0-255c-43cd-a0b5-e29aaa946d87
- date added to LUP
- 2019-03-11 13:04:54
- date last changed
- 2022-02-15 17:11:05
@article{7acfcef0-255c-43cd-a0b5-e29aaa946d87,
abstract = {{<p>Food-emulsions often have high volume fractions of dispersed phase and are thus expected to show coalescence during emulsification, however, food-emulsion coalescence is difficult to measure in homogenizer equipment. This study experimentally estimates the rates of fragmentation and coalescence in a high viscosity and high volume fraction model emulsion subjected to pilot-scale rotor-stator mixing in order to quantify the relative effect of coalescence and discuss the mechanism of coalescence during batch processing of high-fat emulsion foods. Rate constants of both processes are estimated using a previously suggested method relying on parameter fitting from the dynamic evolution of the total number of emulsion drops (Hounslow and Ni, 2004). The results show substantial coalescence taking place. Scaling of rates with respect to rotor tip speed suggests coalescence and fragmentation controlled by a turbulent viscous mechanism.</p>}},
author = {{Håkansson, Andreas and Askaner, Måns and Innings, Fredrik}},
issn = {{0260-8774}},
keywords = {{Coalescence; Emulsification; Food-emulsion; Fragmentation; Rotor-stator mixer}},
language = {{eng}},
month = {{04}},
pages = {{127--135}},
publisher = {{Elsevier}},
series = {{Journal of Food Engineering}},
title = {{Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification}},
url = {{http://dx.doi.org/10.1016/j.jfoodeng.2015.12.015}},
doi = {{10.1016/j.jfoodeng.2015.12.015}},
volume = {{175}},
year = {{2016}},
}