Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor–stator device
Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor–stator device
复制标题
静压和体积能量输入对转子-定子装置中搅打食品泡沫微观结构的影响
DOI：
10.1016/j.jfoodeng.2006.05.026
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发表时间：
2007
影响因子：
5.5
通讯作者：
E. Windhab
中科院分区：
文献类型：
--
作者：
N. Müller;Daniela Suppiger;E. Windhab
食品、化妆品和药品领域的泡沫产品种类多年来一直在稳步增长。工艺工程领域的相关研究旨在优化泡沫微观结构，因为平均气泡尺寸和尺寸分布强烈影响产品的质地和稳定性。在这项研究中，包含牛奶蛋白作为发泡剂和瓜尔胶作为增稠剂的模型系统在转子-定子气体分散装置上发泡。实现了较宽的气体体积分数范围（0.2⩽Φv⩽0.9），并对所得泡沫微观结构进行了分析。这项工作的重点是静压、体积能量输入和气体体积分数对所得泡沫微观结构的影响。研究表明，搅打过程中施加的静压力对泡沫微观结构具有决定性影响。分散特性揭示了增加体积输入时发现的最小平均气泡尺寸。在较低范围内（0<φ⩽0.65），气体体积分数对平均气泡尺寸没有影响，而在较高范围内（φv>0.65），平均气泡直径随着气体体积分数的增加而稳定、线性增加。
The variety in foamed products found in the food, cosmetic and pharmaceutical domain has been steadily growing for years. Related research in the field of process engineering is directed at optimizing foam microstructure since mean bubble size and size distribution strongly influence the texture and stability of the product. Within this study, a model system containing milk protein as foaming agent and guar gum as thickener was foamed on a rotor–stator gas dispersing device. A wide range in gas volume fraction was achieved (0.2⩽ϕv⩽0.9) and the resulting foam microstructure analyzed. The work focuses on the impact of static pressure, volumetric energy input and gas volume fraction on the resulting foam microstructure. The static pressure applied during the whipping process was shown to have a governing impact on foam microstructure. The dispersing characteristics revealed a minimum mean bubble size found for increasing volumetric input. The gas volume fraction had no impact on the mean bubble size in a lower range (0<ϕ⩽0.65), while a steady, linear increase in mean bubble diameter with increasing gas volume fraction was found in a higher range (ϕv>0.65).