Academic Journal
Flow process conditions to control the void fraction of Thud foams in static mixers
| العنوان: | Flow process conditions to control the void fraction of Thud foams in static mixers |
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| المؤلفون: | Laporte, M., Loisel, C., Della Valle, D., Riaublanc, Alain, Montillet, A. |
| المساهمون: | LUNAM Université Nantes Angers Le Mans, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA) |
| المصدر: | ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.inrae.fr/hal-02640902 ; Journal of Food Engineering, 2014, 128, pp.119-126. ⟨10.1016/j.jfoodeng.2013.12.017⟩. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2014 |
| المجموعة: | Université de Nantes: HAL-UNIV-NANTES |
| مصطلحات موضوعية: | SMX static mixer, Biphasic flow pattern, Void fraction, Process control, Food foam, [SPI]Engineering Sciences [physics], [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering |
| الوصف: | International audience ; Previous studies have shown the feasibility of food foam production in a SMX10 static mixer. Nevertheless the void fraction, alpha, obtained was high (>0.85) compared to the target range in food industry (0.5-0.7). This work aims to reduce alpha by using a smaller hydraulic diameter of the static mixer (SMX+6) and higher liquid base viscosities. The hydrodynamic study exhibits slight differences in the pressure drop and process shear constants. The foams are processed with a liquid base of whey protein isolates (3%) and xanthan gum (0.35% or 0.6%). The boundaries between "slug flow" and "bubble flow" are determined for the two SMX and represented in a flow pattern map. Only the latter flow regime is suitable as alpha (0.73-0.96) can directly be controlled from the flow-rates. Working with a SMX+6 mm offers a substantial enlargement of the convenient velocity range that allows attaining lower void fractions compared to the SMX10. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | hal-02640902; https://hal.inrae.fr/hal-02640902; https://hal.inrae.fr/hal-02640902/document; https://hal.inrae.fr/hal-02640902/file/laporte2014.pdf; PRODINRA: 263082; WOS: 000331855000016 |
| DOI: | 10.1016/j.jfoodeng.2013.12.017 |
| الاتاحة: | https://hal.inrae.fr/hal-02640902 https://hal.inrae.fr/hal-02640902/document https://hal.inrae.fr/hal-02640902/file/laporte2014.pdf https://doi.org/10.1016/j.jfoodeng.2013.12.017 |
| Rights: | http://creativecommons.org/licenses/by/ ; info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.63F251A2 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.jfoodeng.2013.12.017 |
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