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Model emulsions to study the mechanism of industrial mayonnaise emulsification
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
Tetra Pak Processing Systems AB.
Tetra Pak Processing Systems AB.
2016 (English)In: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, 189-195 p.Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2016. Vol. 98, 189-195 p.
Keyword [en]
Mayonnaise, emulsification, rotor–stator mixer, fragmentation, coalescence
National Category
Other Chemical Engineering
Identifiers
URN: urn:nbn:se:hkr:diva-16109DOI: 10.1016/j.fbp.2016.01.011ISI: 000374810200019OAI: oai:DiVA.org:hkr-16109DiVA: diva2:992106
Funder
Knowledge Foundation, 20150023
Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2017-02-10Bibliographically approved

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Håkansson, Andreas
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för Mat- och måltidsvetenskap
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
More languages
Output format
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