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Model emulsions to study the mechanism of industrial mayonnaise emulsification
Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.ORCID-id: 0000-0002-0002-661X
Tetra Pak Processing Systems AB.
Tetra Pak Processing Systems AB.
2016 (engelsk)Inngår i: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, s. 189-195Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

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.

sted, utgiver, år, opplag, sider
2016. Vol. 98, s. 189-195
Emneord [en]
Mayonnaise, emulsification, rotor–stator mixer, fragmentation, coalescence
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-16109DOI: 10.1016/j.fbp.2016.01.011ISI: 000374810200019OAI: oai:DiVA.org:hkr-16109DiVA, id: diva2:992106
Forskningsfinansiär
Knowledge Foundation, 20150023Tilgjengelig fra: 2016-09-29 Laget: 2016-09-29 Sist oppdatert: 2017-11-21bibliografisk kontrollert

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