Elaboration of controlled structure foams with the SMX static mixer

Abstract

A better control of the foaming process is important for food industry, as the structure of the liquid/gas mixture is a key parameter for the end-used properties of foams. The main concern of this study is to present a methodology applicable to the parametric study of the foaming process that can help either to optimize the operating conditions or to adapt the formulation. We focused on the valorization of egg white proteins (EWPs). The method allows studying the effect of the process parameters on the foam structure and the effect of the thermal pretreatment of the EWP in the dry state on the rheology and the stability of foams. The foaming is achieved with a SMX10 static mixer, which allows the production of controlled structure foams. It is, therefore, possible to investigate the dependence of foam properties by comparing foams with the same alveolar structure in relation with their formulation. % Error: D mA (lm) 5%; DI (À) 9%; |G*| 1Hz (Pa) 9%; t 0 (s) 17%.

Droplet Size Distribution in a Kenics Static Mixer: CFD Simulation and Experimental Investigation of Emulsions

“…However, in general there is a meaningful difference between experimental and CFD results. This is due to the fact of the problem of "lost" droplets, saying, droplet trajectories are trapped near a solid wall accentuate in lower flow rates [21].…”

“…The breakage and coalescence process was simulated by utilizing the energy and PBE model regarding droplet tracing technique until the average nano-size Sauter mean diameter (d 32 ) reached. It should be noted that since sufficient amount of literatures proved there is negligible ratio of breakage occurs in storage tank compared to those in SM, droplet breakage in storage can be disregarded [9,10,[21][22][23].…”