Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

2006 ◽  
Vol 77 (3) ◽  
pp. 687-696 ◽  
Author(s):  
Ali R. Taherian ◽  
Patrick Fustier ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Rheological Properties ◽  
Size Distribution ◽  
Droplet Size ◽  
Droplet Size Distribution ◽  
Modified Starch

scholarly journals A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

Fluids ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 65 ◽  
Author(s):  
Manuel Félix ◽  
Alberto Romero ◽  
Cecilio Carrera-Sanchez ◽  
Antonio Guerrero
Keyword(s):  
Rheological Properties ◽  
Size Distribution ◽  
Droplet Size ◽  
Electrostatic Interactions ◽  
Ph Value ◽  
Droplet Size Distribution ◽  
Interfacial Properties ◽  
Industrial Applications ◽  
Droplet Sizes ◽  
Legume Protein

The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.

Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions

2003 ◽  
Vol 9 (1) ◽  
pp. 53-63 ◽  
Author(s):  
M. A. Riscardo ◽  
J. M. Franco ◽  
C. Gallegos
Keyword(s):  
Rheological Properties ◽  
Size Distribution ◽  
Droplet Size ◽  
Physical Stability ◽  
Droplet Size Distribution ◽  
Egg Yolk ◽  
Tween 20 ◽  
Binary Blends ◽  
Sorbitan Monolaurate ◽  
Salad Dressing

This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.

MODELING DROPLET SIZE DISTRIBUTION NEAR A NOZZLE OUTLET IN AN ICING WIND TUNNEL

2006 ◽  
Vol 16 (6) ◽  
pp. 673-686 ◽  
Author(s):  
Laszlo E. Kollar ◽  
Masoud Farzaneh ◽  
Anatolij R. Karev
Keyword(s):  
Wind Tunnel ◽  
Size Distribution ◽  
Droplet Size ◽  
Droplet Size Distribution ◽  
Nozzle Outlet

CFD simulation of ultrasonic atomization pyrolysis reactor: the influence of droplet behaviors and solvent evaporation

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jian Wang ◽  
Jichuan Wu ◽  
Shouqi Yuan ◽  
Wei-Cheng Yan
Keyword(s):  
Flow Pattern ◽  
Size Distribution ◽  
Droplet Size ◽  
Cfd Simulation ◽  
Collection Efficiency ◽  
Great Influence ◽  
Droplet Size Distribution ◽  
Solvent Evaporation ◽  
Droplet Collision ◽  
Ultrasonic Atomization

Abstract Previous work showed that particle behaviors in ultrasonic atomization pyrolysis (UAP) reactor have a great influence on the transport and collection of particles. In this study, the effects of droplet behaviors (i.e. droplet collision and breakage) and solvent evaporation on the droplet size, flow field and collection efficiency during the preparation of ZnO particles by UAP were investigated. The collision, breakage and solvent evaporation conditions which affect the droplet size distribution and flow pattern were considered in CFD simulation based on Eulerian-Lagrangian method. The results showed that droplet collision and breakage would increase the droplet size, broaden the droplet size distribution and hinder the transport of droplets. Solvent evaporation obviously changed the flow pattern of droplets. In addition, both droplet behaviors and solvent evaporation reduced the collection efficiency. This study could provide detail information for better understanding the effect of droplet behaviors and solvent evaporation on the particle production process via UAP reactor.

Predicting Droplet Size Distribution by Image Processing Technique for an Air Blast Atomizer

2014 ◽  
Vol 32 (14) ◽  
pp. 1655-1663 ◽  
Author(s):  
Leila Kavoshi ◽  
Mohammad S. Hatamipour ◽  
Amir Rahimi ◽  
Mehdi Momeni
Keyword(s):  
Image Processing ◽  
Size Distribution ◽  
Droplet Size ◽  
Droplet Size Distribution ◽  
Processing Technique ◽  
Image Processing Technique ◽  
Air Blast
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