scholarly journals Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions

2021 ◽  
Vol 45 (1) ◽  
pp. 38-51
Author(s):  
Hulya Cakmak ◽  
Vasfiye Hazal Ozyurt
Keyword(s):  
Foam Stability ◽  
Bubble Diameter ◽  
Evaluation Criteria ◽  
Protein Isolate ◽  
Diameter Distribution ◽  
Distribution Analysis ◽  
Carrot Juice ◽  
Air Bubble ◽  
Independent Variables ◽  
Egg Albumen

Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate the effects of using different amounts of egg albumen (EA) and whey protein isolate (WPI) and their interactions on carrot juice foam stability. For this purpose, the experimental design was built by response surface method and employing EA amount (5-10-15%), WPI amount (0-5-10%) and whipping time (4-6-8 min) as independent variables, while selecting the density and overrun as foam stability evaluation criteria. Among the tested levels of independent variables, the lowest density (0.2433 g/ml) and the highest overrun value (2.3466) was observed for 15% EA with 10% of WPI incorporation and the 8 min whipped foam. The levels of EA and/or WPI were found significantly effective on the selected responses (p<0.05), however only the interaction of whipping time with WPI amount had significant effect on density and overrun values. The foam stability improvement with WPI incorporation was confirmed by air bubble diameter distribution analysis, and the lowest average foam diameter with more homogeneous diameter distribution was obtained for 15% EA+10% WPI foam.

Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

2003 ◽  
Vol 9 (2) ◽  
pp. 89-93 ◽  
Author(s):  
Hardeep Singh Gujral ◽  
C. M. Rosell ◽  
S. Sharma ◽  
Sukhprit Singh
Keyword(s):  
Profile Analysis ◽  
Bubble Diameter ◽  
Testing Machine ◽  
Sodium Lauryl Sulphate ◽  
Cake Volume ◽  
Sponge Cake ◽  
Texture Profile ◽  
Air Bubble ◽  
Crumb Firmness ◽  
Egg Albumen

Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumen during the mixing stage at levels of 0, 0.05, 0.1 and 0.2% on flour weight basis. The rheology of the cake batter was studied and texture of sponge cake crumb was measured on an Instron universal testing machine. Increasing levels of SLS lowered the specific gravity, surface tension, consistency coefficient and air bubble diameter. The cake volume increased with increasing levels of SLS. Texture profile analysis of cake crumb revealed that increasing SLS levels lowered crumb firmness and cohesiveness. Storage of cake crumb for up to 10 days at room temperature revealed that crumb containing SLS remained softer and that SLS may be involved in preventing starch retrogradation.

Oil/Water Separation by Induced-Air Flotation

1980 ◽  
Vol 20 (06) ◽  
pp. 579-590 ◽  
Author(s):  
Nicholas D. Sylvester ◽  
John J. Byeseda
Keyword(s):  
Rate Constants ◽  
Bubble Diameter ◽  
Gas Bubbles ◽  
Cationic Polyelectrolyte ◽  
Drop Diameter ◽  
Dissolved Gas ◽  
Air Bubble ◽  
First Order ◽  
Dispersed Oil ◽  
Air Flotation

Abstract The separation of oil, stabilized with an oil-soluble petroleum sulfonate, from brine solutions by induced-air flotation was studied in a continuous-flow pilot unit. The effects of inlet oil concentration, vessel residence time, air flow rate, bubble diameter, oil drop diameter, temperature, NaCl concentration, and cationic polyelectrolyte concentration were investigated. Oil drop and air bubble diameters, liquid residence time, and concentration of cationic polyelectrolyte were the most significant variables affecting overall flotation performance. Only drops larger than 2 m showed significant removal, while smaller drops were generated by the air-inducing rotor. The cationic polyelectrolyte improved flotation performance by increasing the number of large oil drops.The removal rate for each oil drop size was first order with respect to oil drop concentration, and an experimental procedure permitting determination of the first-order rate constants for removal only due to bubble/drop interactions was developed. The oil drop and air bubble diameters were the only variables which affected these rate constants. Increasing oil drop diameter and decreasing bubble diameter increased the rate constants. Comparison of the experimental and theoretically predicted rate constants showed that the mechanism of oil-droplet removal by bubbles from 0.2- to 0.7-mm is one of hydrodynamic capture in the wake behind the rising bubbles. Introduction Oily wastewaters are generated during the production, processing, transportation, storage, and use of petroleum and its products. Removal of dispersed oil from water is usually accomplished by either dissolved- or dispersed-gas flotation. The processes are similar: gas bubbles are introduced into the oil-containing liquid and the oil drops are captured by the gas bubbles which quickly rise to the surface where the oil is removed. The significant differences between the two flotation processes are the bubble size and mixing conditions. In dissolved-gas flotation, the bubbles are about 50 to 60 m in diameter, whereas induced-gas bubbles are an order of magnitude larger. Dissolved-gas flotation units operate under fairly quiescent conditions and the liquid phase approximates plug flow. For induced-gas flotation, the submerged rotor imparts enough energy to the liquid that the tank contents are mixed nearly perfectly.This research focuses on the induced-air flotation process for the removal of dispersed oil droplets. The industrial use of induced-air flotation devices for oil wastewater separation began in 1969. Basset provides the process development history, equipment description, and operating experience for an induced-air unit similar to the design used in the experiments described here. Although induced-air flotation equipment is simple, the fluid mechanics of the process are not; and the arrangement of the turbine, sleeve, and perforations have been determined necessarily by trail-and-error experimentation with small-scale units.The interaction between gas bubbles and oil drops has been described as follows (1) absorption of an oil drop to a gas bubble due to precipitation of a bubble on the oil surface and collision between the drop and bubble; (2) entrapment of a gas bubble in a flocculated structure of oil drops as it rises; and (3) absorption of bubbles into a flocculated structure as it forms.For dissolved-gas flotation, all these mechanisms probably influence oil removal interdependently. SPEJ P. 579＾

scholarly journals Development of Bubble Characteristics on Chute Spillway Bottom

Water ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1129
Author(s):  
Ruidi Bai ◽  
Chang Liu ◽  
Bingyang Feng ◽  
Shanjun Liu ◽  
Faxing Zhang
Keyword(s):  
Size Distribution ◽  
Bubble Size ◽  
Dissipation Rate ◽  
Bubble Diameter ◽  
Bubble Size Distribution ◽  
Impact Zone ◽  
Air Bubble ◽  
Air Supply ◽  
Bubble Characteristics ◽  
The Impact

Chute aerators introduce a large air discharge through air supply ducts to prevent cavitation erosion on spillways. There is not much information on the microcosmic air bubble characteristics near the chute bottom. This study was focused on examining the bottom air-water flow properties by performing a series of model tests that eliminated the upper aeration and illustrated the potential for bubble variation processes on the chute bottom. In comparison with the strong air detrainment in the impact zone, the bottom air bubble frequency decreased slightly. Observations showed that range of probability of the bubble chord length tended to decrease sharply in the impact zone and by a lesser extent in the equilibrium zone. A distinct mechanism to control the bubble size distribution, depending on bubble diameter, was proposed. For bubbles larger than about 1–2 mm, the bubble size distribution followed a—5/3 power-law scaling with diameter. Using the relationship between the local dissipation rate and bubble size, the bottom dissipation rate was found to increase along the chute bottom, and the corresponding Hinze scale showed a good agreement with the observations.

scholarly journals COMPARISON OF DIFFERENT HYDRODYNAMIC CHARACTERISTICS OF AIR- WATER SYSTEM USING DISSIMILAR MOTIONLESS MIXERS

2021 ◽  
Author(s):  
Dr. Mazhar Hussain
Keyword(s):  
Mass Transfer ◽  
Power Consumption ◽  
Dissolved Oxygen ◽  
Bubble Diameter ◽  
Water System ◽  
Hydrodynamic Characteristics ◽  
Flow Rates ◽  
Static Mixers ◽  
Air Bubble ◽  
Transfer Study

The hydrodynamic characteristics of mixing fluids are always the points to consider in improvement of their mixing quality especially using motionless mixers normally stated as “Static Mixers”. Motionless mixing technique was adopted for Air-Water system with the advantage of negligible power consumption over dynamic mixers. Different hydrodynamic characteristics were experimented using “Baffle Type” static element and were compared to those of already used in recent studies. Dissolved oxygen content, Static mixer geometry (i.e. Baffle, Blade, Wheel, Plate and Needle), mixing fluids flow rates were chosen as variables and selected in this content as rate of mass transfer study which founds out to be significant using “Baffle Type” static element. Volumetric mass transfer was also achieved at higher scale which gives a clear indication of increase the mass transfer coefficient in between the comparison of “Baffle type” element and other mentioned elements. Pressure droplet and depletion in Air bubble size across static elements were visually perceived using Hg-Manometer and still photography respectively. A mathematical model was also developed portraying the Air bubble diameter at different flow rates for this system. Other hydrodynamics like higher Dissolved Oxygen (DO) Content, Less Power consumption were also found to be more advantageous for “Baffle Type” static element.

scholarly journals Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

2013 ◽  
Vol 3 (1) ◽  
pp. 87 ◽  
Author(s):  
Quirino Dawa ◽  
Yufei Hua ◽  
Moses Vernonxious Madalitso Chamba ◽  
Kingsley George Masamba ◽  
Caimeng Zhang
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Seed Protein ◽  
Foam Stability ◽  
Chloride Concentration ◽  
Egg White ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Ph Optimum ◽  
Pumpkin Seed

<p>Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.</p>

Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes

2020 ◽  
Vol 27 (1) ◽  
pp. 3-12
Author(s):  
Prasanth KS Pillai ◽  
Yulinglong Ouyang ◽  
Andrea K Stone ◽  
Michael T Nickerson
Keyword(s):  
Galacturonic Acid ◽  
Foam Stability ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Pea Protein ◽  
Degree Of Esterification ◽  
Mixing Ratios ◽  
Different Levels ◽  
Critical Structure ◽  
Pea Protein Isolate

This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of esterification: 90.0%; degree of blockiness: 64.5%; galacturonic acid content 11.4%) and low methoxy (P29; degree of esterification: 28.6%; degree of blockiness: 31.1%; galacturonic acid: 70%) pectin at their optimum mixing ratios with pea protein isolate (4:1 pea protein isolate to P90; 10:1 pea protein isolate to P29) were assessed at the pHs associated with critical structure forming events during the complexation process (soluble complexation (pHc), pH 6.7 and 6.1; insoluble complex formation (pHϕ1), pH 4.0 and 5.0; maximum complexation (pHopt), pH 3.5 and 3.8; dissolution of complexes, pH 2.4 and 2.1; for admixtures of pea protein isolate–P90 and pea protein isolate–P29, respectively). Pea protein isolate solubility was improved from 41 to 73% by the presence of P90 at pH 6.0 and was also moderately increased at pH 4.0 and pH 5.0 by P90 and P29, respectively. The emulsion stability of both pea protein isolate–pectin complexes was higher than the homogeneous pea protein isolate at all critical pHs except pHopt as well as pHc for pea protein isolate–P29 only. P90, with the higher level blockiness and esterification, displayed better foaming properties at the maximal complexation pH when complexed with pea protein isolate than pea protein isolate–P29 or pea protein isolate alone. However at pHϕ2, pea protein isolate–P29 admixtures produced foams with 100% stability, increasing pea protein isolate foam stability by 85%. The enhanced functionality of pea protein isolate–pectin complexes based on the type of pectin used at critical pHs indicates they may be useful biopolymer ingredients in plant protein applications.

A Theoretical Study on Air Bubble Motion in a Centrifugal Pump Impeller

1980 ◽  
Vol 102 (4) ◽  
pp. 446-453 ◽  
Author(s):  
Kiyoshi Minemura ◽  
Mitsukiyo Murakami
Keyword(s):  
Centrifugal Pump ◽  
Equations Of Motion ◽  
Bubble Diameter ◽  
Inertia Force ◽  
Air Bubbles ◽  
Bubble Motion ◽  
Pump Impeller ◽  
Air Bubble ◽  
Surrounding Liquid ◽  
Centrifugal Pump Impeller

Equations of motion for air bubbles in a centrifugal pump impeller were obtained and solved numerically for a flow in a radial-flow-type impeller, and the results were compared with experiments. Governing factors for the bubble motion are the force due to the pressure gradient, the drag force due to the flow resistance of the surrounding liquid, and the inertia force due to virtual mass of the liquid. If the bubble diameter is reduced continuously, the effect of the inertia force is also reduced and trajectories of the air bubbles approach more and more to the path of the flowing water.

Correlations of Bubble Diameter and Frequency for Air–Water System Based on Orifice Diameter and Flow Rate

2016 ◽  
Vol 138 (11) ◽  
Author(s):  
Hasan B. Al Ba'ba'a ◽  
Tarek Elgammal ◽  
Ryoichi S. Amano
Keyword(s):  
Flow Rate ◽  
High Speed ◽  
Bubble Diameter ◽  
Water System ◽  
Correlation Factor ◽  
Orifice Diameter ◽  
Clean Water ◽  
Bubble Frequency ◽  
Air Bubble ◽  
The Mean

Prediction correlations of air bubble diameter and frequency in stagnant clean water were established. Eleven different orifice diameters were tested under flow rate of 0.05–0.15 SLPM. The resulted bubble size and frequency were traced using high-speed camera. It was found that the mean Sauter diameter and bubble frequency are in the range of 3.7–6.9 mm and 6.4–47.2 bubbles per second, respectively. Nonlinear regression was performed to design the new correlations of estimating diameter and frequency with a correlation factor of 0.93 and 0.94, respectively. Flow rate and orifice size had the highest impact on the studied parameters.

scholarly journals Sensitivity-Improved Ultrasonic Sensor for 3D Imaging of Seismic Physical Model Using a Compact Microcavity

Sensors ◽  
2018 ◽  
Vol 18 (7) ◽  
pp. 2315 ◽  
Author(s):  
Tingting Gang ◽  
Manli Hu ◽  
Xiaohong Bai ◽  
Qiangzhou Rong
Keyword(s):  
Physical Model ◽  
Bubble Diameter ◽  
Three Dimensional ◽  
Ultrasonic Waves ◽  
Ultrasonic Sensor ◽  
Side Band ◽  
Air Bubble ◽  
Highly Sensitive ◽  
Fabry Perot ◽  
Short Section

A sensitivity-improved ultrasonic sensor is proposed and demonstrated experimentally in this present study. The device is comprised only a fiber-optic microcavity that is formed by discharging a short section of hollow core fiber (HCF). The key to ensuring the success of the sensor relies on the preprocessing of hydrogen loading for HCF. When discharging the HCF, the hydrogen is heated up during the formation of the air bubble, which enlarges the bubble diameter, smoothens its surfaces simultaneously and decreases Young’s modulus of the material of the bubble. Ultimately, this results in the probe being highly sensitive to ultrasound with a SNR of 69.28 dB. Once the compact air cavity is formed between the end face of the leading-in fiber and the top wall of the bubble, a well-defined interference spectrum is achieved based on the Fabry–Perot interference. By using spectral side-band filtering technology, we detect the ultrasonic waves reflected by the seismic physical model (SMF) and then reconstruct its three-dimensional image.

scholarly journals Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 57-66 ◽  
Author(s):  
Pan Mingzhe ◽  
Meng Xianjun ◽  
Jiang Lianzhou ◽  
Yu Dianyu ◽  
Liu Tianyi
Keyword(s):  
Soy Protein ◽  
Structural Changes ◽  
Foam Stability ◽  
Soy Protein Isolate ◽  
Tryptophan Fluorescence ◽  
Surface Hydrophobicity ◽  
Cd Spectroscopy ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Intrinsic Tryptophan Fluorescence

Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.

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