Model emulsions to study the mechanism of industrial mayonnaise emulsification
2016 (English)In: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, 189-195 p.Article in journal (Refereed) Published
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.
Place, publisher, year, edition, pages
2016. Vol. 98, 189-195 p.
Mayonnaise, emulsification, rotor–stator mixer, fragmentation, coalescence
Other Chemical Engineering
IdentifiersURN: urn:nbn:se:hkr:diva-16109DOI: 10.1016/j.fbp.2016.01.011ISI: 000374810200019OAI: oai:DiVA.org:hkr-16109DiVA: diva2:992106
FunderKnowledge Foundation, 20150023