Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions

2009 ◽  
Vol 15 (4) ◽  
pp. 367-373 ◽  
Author(s):  
C. Bengoechea ◽  
M.L. López ◽  
F. Cordobés ◽  
A. Guerrero
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Flow Rate ◽  
Droplet Size Distribution ◽  
Egg Yolk ◽  
Continuous Phase ◽  
Agitation Speed ◽  
Viscosity Data ◽  
Pumping System ◽  
Oil In Water

Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed; a pumping system that controls the addition of the oily phase; a rotor-stator unit, where the major breaking of the oily droplets takes place, and a recirculation system. The design allowed the introduction of a rotational rheometer to obtain viscosity data along the emulsification process. The most important advantages of this in-line emulsification device, when compared to discontinuous emulsification equipment, are the possibilities of recording viscosity data along the process and the higher values for the storage, G', and loss moduli, G'', of the resulting emulsions. The influence of egg yolk concentration, agitation speed, and flow rate over the rheological properties (G', G'') as well as droplet size distribution were investigated. Higher protein concentration, agitation speed and flow rate generally produce emulsions with higher G' and G'' values.

Effect of Shear and Water Cut on Phase Inversion and Droplet Size Distribution in Oil–Water Flow

2018 ◽  
Vol 141 (3) ◽  
Author(s):  
Mo Zhang ◽  
Ramin Dabirian ◽  
Ram S. Mohan ◽  
Ovadia Shoham
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Phase Inversion ◽  
Droplet Size Distribution ◽  
Continuous Phase ◽  
Dispersed Phase ◽  
Water Emulsion ◽  
Inversion Region ◽  
Oil Water ◽  
Water Cut

Oil–water dispersed flow occurs commonly in the petroleum industry during the production and transportation of crudes. Phase inversion occurs when the dispersed phase grows into the continuous phase and the continuous phase becomes the dispersed phase caused by changes in the composition, interfacial properties, and other factors. Production equipment, such as pumps and chokes, generates shear in oil–water mixture flow, which has a strong effect on phase inversion phenomena. The objective of this paper is to investigate the effects of shear intensity and water cut (WC) on the phase inversion region and also the droplet size distribution. A state-of-the-art closed-loop two phase (oil–water) flow facility including a multipass gear pump and a differential dielectric sensor (DDS) is used to identify the phase inversion region. Also, the facility utilizes an in-line droplet size analyzer (a high speed camera), to record real-time videos of oil–water emulsion to determine the droplet size distribution. The experimental data for phase inversion confirm that as shear intensity increases, the phase inversion occurs at relatively higher dispersed phase fractions. Also the data show that oil-in-water emulsion requires larger dispersed phase volumetric fraction for phase inversion as compared with that of water-in-oil emulsion under the same shear intensity conditions. Experiments for droplet size distribution confirm that larger droplets are obtained for the water continuous phase, and increasing the dispersed phase volume fraction leads to the creation of larger droplets.

Experimental Study of Droplet Size Distribution Produced by a Multi-Orifice Effervescent Atomizer

2012 ◽  
Vol 166-169 ◽  
pp. 3056-3059 ◽  
Author(s):  
Fang Xu ◽  
Wei Dong ◽  
Liang Qiang
Keyword(s):  
Experimental Study ◽  
Size Distribution ◽  
Droplet Size ◽  
Flow Rate ◽  
Water Flow Rate ◽  
Injection Pressure ◽  
Droplet Size Distribution ◽  
Liquid Injection ◽  
Effervescent Atomizer ◽  
Pressure Water

A new multi-orifice effervescent atomizer used for fire fighting was developed. The droplet size distribution of the spray produced by the nozzle was measured by laser Doppler particle analyzer. And the influence of liquid injection pressure, water flow rate and atomizer internal geometry was studied.

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.

scholarly journals Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1048
Author(s):  
Junjing Wang ◽  
Morane Jousse ◽  
Jitesh Jayakumar ◽  
Alejandro Fernández-Arteaga ◽  
Silvia de Lamo-Castellví ◽  
...  
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Sunflower Oil ◽  
Droplet Size Distribution ◽  
Low Energy ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Oil In Water ◽  
Lemon Oil ◽  
Oil Emulsions

There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

Droplet Formation Through Centrifugal Pumps for Oil-in-Water Dispersions

SPE Journal ◽  
2012 ◽  
Vol 18 (01) ◽  
pp. 172-178 ◽  
Author(s):  
Rosanel Morales ◽  
Eduardo Pereyra ◽  
Shoubo Wang ◽  
Ovadia Shoham
Keyword(s):  
Size Distribution ◽  
Centrifugal Pump ◽  
Droplet Size ◽  
Flow Rate ◽  
Droplet Size Distribution ◽  
Droplet Formation ◽  
Centrifugal Pumps ◽  
Mixture Flow ◽  
Pump Speed ◽  
Water Cut

Summary Droplet formation in oil/water flow through a centrifugal pump has been studied, experimentally and theoretically, for the first time. Droplet-size distribution at the pump outlet has been measured for water-continuous flow as a function of pump speed, mixture-flow rate, and water cut. The measured droplet-size distribution strongly depends on the pump speed: the higher the pump speed, the smaller the droplet size. Negligible effects of mixture-flow rate, water cut, and inlet droplet-size distribution have been observed. Turbulent breakup has been identified as the main mechanism for droplet formation. A mechanistic model is developed for the prediction of droplet-size distribution in a centrifugal pump, showing a fair agreement with the acquired experimental data.

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

2018 ◽  
Vol 24 (7) ◽  
pp. 555-563 ◽  
Author(s):  
Manuel Felix ◽  
Nadia Isurralde ◽  
Alberto Romero ◽  
Antonio Guerrero
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Protein Concentration ◽  
Ph Value ◽  
Droplet Size Distribution ◽  
Laser Scanning Microscopy ◽  
Plant Proteins ◽  
Small Amplitude Oscillatory Shear ◽  
Oil In Water ◽  
Influence Of Ph

Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal fat. Among other plant proteins, legumes are a cost-competitive product. This work evaluates the influence of pH value (2.5, 5.0 and 7.5) on emulsions stabilized by chickpea-based emulsions at two different protein concentration (2.0 and 4.0 wt%). Microstructure of chickpea-based emulsions is assessed by means of backscattering, droplet size distributions and small amplitude oscillatory shear measurements. Visual appearances as well as confocal laser scanning microscopy images are obtained to provide useful information on the emulsions structure. Interestingly, results indicate that the pH value and protein concentration have a strong influence on emulsion microstructure and stability. Thus, the system which contains protein surfaces positively charged shows the highest viscoelastic properties, a good droplet size distribution profile and non-apparent destabilization phenomena. Interestingly, results also reveal the importance of rheological measurements in the prediction of protein interactions and emulsion stability since this technique is able to predict destabilization mechanisms sooner than other techniques such as backscattering or droplet size distribution measurements.

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