Prediction of the Bubble Size Distribution during Aeration of Food Products
Prediction of the Bubble Size Distribution during Aeration of Food Products
复制标题
食品充气过程中气泡尺寸分布的预测
DOI：
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复制
发表时间：
2005
期刊：
影响因子：
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通讯作者：
B. Campbell
中科院分区：
文献类型：
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作者：
W. Jang;A. Nikolov;D. Wasan;K. Chen;B. Campbell
对明胶溶液和食品乳液进行了通气实验。监测膨胀量（进入连续介质中的空气量）的变化，并使用先进的图像分析技术测量曝气过程各个阶段的气泡尺寸分布。曝气过程由两个过程组成：大气泡掺入连续介质中以及掺入气泡的破裂。使用群体平衡方程对曝气过程中的气泡动力学进行建模。断裂频率和聚结率（求解群体平衡方程所需）是通过对 Vennerkar 等人导出的公式进行修改而获得的。 （AIChE J. 2002, 48, 673）。考虑到由于瑞利-泰勒不稳定现象导致的曝气容器内气泡的破裂，计算破裂气泡（子气泡）的尺寸。能源消耗率，即...
Aeration experiments were conducted for a gelatin solution and a food emulsion. The change in the overrun (the amount of air incorporated into the continuous medium) was monitored, and the bubble size distribution was measured using the advanced image analysis technique for various stages of the aeration process. The aeration process consists of two regimes: the incorporation of large bubbles into the continuous medium and the breakage of the incorporated bubbles. The bubble dynamics during the aeration process were modeled using the population balance equation. The breakage frequency and coalescence rate (which is required to solve the population balance equation) are obtained from the modification of the formula derived by Vennerkar et al. (AIChE J. 2002, 48, 673). The sizes of the broken bubbles (daughter bubbles) are calculated with consideration of the breakage of the bubbles inside the aerating vessel as a result of the Rayleigh−Taylor instability phenomenon. The energy consumption rate, which is t...