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Experimental methods for measuring coalescence during emulsification: a critical review
Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).ORCID-id: 0000-0002-0002-661X
2016 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 178, s. 47-59Artikkel, forskningsoversikt (Fagfellevurdert) Published
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Abstract [en]

Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.

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2016. Vol. 178, s. 47-59
Emneord [en]
Food-emulsion, emulsification, coalescence, population balance model, coalescence rate, coalescence frequency
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Identifikatorer
URN: urn:nbn:se:hkr:diva-15398DOI: 10.1016/j.jfoodeng.2016.01.006ISI: 000372384800006OAI: oai:DiVA.org:hkr-15398DiVA, id: diva2:920014
Forskningsfinansiär
Knowledge Foundation, 20150023Tilgjengelig fra: 2016-04-15 Laget: 2016-04-15 Sist oppdatert: 2017-11-30bibliografisk kontrollert

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