Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device

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Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device. / Jabarkhyl, Saifullah; Barigou, Mostafa; Zhu, Shiping; Rayment, Pip; Lloyd, David M.; Rossetti, Damiano.

In: Innovative Food Science and Emerging Technologies, Vol. 59, 102231, 01.01.2020.

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@article{24f3e062272f4e0e9c635a543e4449e2,
title = "Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device",
abstract = "Whilst aeration is ubiquitous in the food industry, little work has been done on foams generated from viscous non-Newtonian liquids. We study the production of foams from viscous shear-thinning liquids containing a non-ionic food grade surfactant (PGE 55), Xanthan gum and caster sugar, using a continuous pilot-scale device having twelve rotor-stator pairs. The effects of process parameters (rotor speed, gas-liquid volumetric flowrate ratio (G/L)) and liquid composition (surfactant concentration, Xanthan gum concentration) on foam gas volume fraction and bubble size distribution are elucidated. X-ray micro-Computed Tomography is employed to characterise the 3D microstructure of the foams. Rotor speed and G/L ratio are the dominant factors in determining the gas volume fraction and bubble size distribution. The foams produced exhibit a rich fine texture with high static stability. For a given energy input in turbulent flow, a higher G/L ratio results in a higher gas fraction and a smaller bubble size. Industrial relevance: Aeration is ubiquitous in the food industry and innovative ways to generate stable foams with fine texture from viscous non-Newtonian media are needed to satisfy the increasing demand for better quality, healthier and cheaper products. The use of continuous multi rotor-stator devices operating in turbulent flow and under atmospheric pressure achieves optimum aeration efficiency and prevents foam expansion. The use of an effective surfactant such as PGE 55 and a thickener such as Xanthan gum help provide the desired fine texture and stability for longer shelf-life. Operating at high gas-liquid ratios in turbulent flow achieves the production of finer more uniform foams with less energy input.",
keywords = "continuous foaming, non-Newtonian liquid, x-ray micro-CT, rheology, bubble size distribution",
author = "Saifullah Jabarkhyl and Mostafa Barigou and Shiping Zhu and Pip Rayment and Lloyd, {David M.} and Damiano Rossetti",
year = "2020",
month = jan,
day = "1",
doi = "10.1016/j.ifset.2019.102231",
language = "English",
volume = "59",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device

AU - Jabarkhyl, Saifullah

AU - Barigou, Mostafa

AU - Zhu, Shiping

AU - Rayment, Pip

AU - Lloyd, David M.

AU - Rossetti, Damiano

PY - 2020/1/1

Y1 - 2020/1/1

N2 - Whilst aeration is ubiquitous in the food industry, little work has been done on foams generated from viscous non-Newtonian liquids. We study the production of foams from viscous shear-thinning liquids containing a non-ionic food grade surfactant (PGE 55), Xanthan gum and caster sugar, using a continuous pilot-scale device having twelve rotor-stator pairs. The effects of process parameters (rotor speed, gas-liquid volumetric flowrate ratio (G/L)) and liquid composition (surfactant concentration, Xanthan gum concentration) on foam gas volume fraction and bubble size distribution are elucidated. X-ray micro-Computed Tomography is employed to characterise the 3D microstructure of the foams. Rotor speed and G/L ratio are the dominant factors in determining the gas volume fraction and bubble size distribution. The foams produced exhibit a rich fine texture with high static stability. For a given energy input in turbulent flow, a higher G/L ratio results in a higher gas fraction and a smaller bubble size. Industrial relevance: Aeration is ubiquitous in the food industry and innovative ways to generate stable foams with fine texture from viscous non-Newtonian media are needed to satisfy the increasing demand for better quality, healthier and cheaper products. The use of continuous multi rotor-stator devices operating in turbulent flow and under atmospheric pressure achieves optimum aeration efficiency and prevents foam expansion. The use of an effective surfactant such as PGE 55 and a thickener such as Xanthan gum help provide the desired fine texture and stability for longer shelf-life. Operating at high gas-liquid ratios in turbulent flow achieves the production of finer more uniform foams with less energy input.

AB - Whilst aeration is ubiquitous in the food industry, little work has been done on foams generated from viscous non-Newtonian liquids. We study the production of foams from viscous shear-thinning liquids containing a non-ionic food grade surfactant (PGE 55), Xanthan gum and caster sugar, using a continuous pilot-scale device having twelve rotor-stator pairs. The effects of process parameters (rotor speed, gas-liquid volumetric flowrate ratio (G/L)) and liquid composition (surfactant concentration, Xanthan gum concentration) on foam gas volume fraction and bubble size distribution are elucidated. X-ray micro-Computed Tomography is employed to characterise the 3D microstructure of the foams. Rotor speed and G/L ratio are the dominant factors in determining the gas volume fraction and bubble size distribution. The foams produced exhibit a rich fine texture with high static stability. For a given energy input in turbulent flow, a higher G/L ratio results in a higher gas fraction and a smaller bubble size. Industrial relevance: Aeration is ubiquitous in the food industry and innovative ways to generate stable foams with fine texture from viscous non-Newtonian media are needed to satisfy the increasing demand for better quality, healthier and cheaper products. The use of continuous multi rotor-stator devices operating in turbulent flow and under atmospheric pressure achieves optimum aeration efficiency and prevents foam expansion. The use of an effective surfactant such as PGE 55 and a thickener such as Xanthan gum help provide the desired fine texture and stability for longer shelf-life. Operating at high gas-liquid ratios in turbulent flow achieves the production of finer more uniform foams with less energy input.

KW - continuous foaming

KW - non-Newtonian liquid

KW - x-ray micro-CT

KW - rheology

KW - bubble size distribution

UR - http://www.scopus.com/inward/record.url?scp=85075198004&partnerID=8YFLogxK

U2 - 10.1016/j.ifset.2019.102231

DO - 10.1016/j.ifset.2019.102231

M3 - Article

VL - 59

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

M1 - 102231

ER -