Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput
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- 作者：M. Laportea ; b ; A. Montilleta ; agnes.montillet@univ-nantes.fr" class="auth_mail" title="E-mail the corresponding author ; D. Della Valleb ; d ; C. Loisela ; b ; A. Riaublancc
- 关键词：Foam ; Microchannels ; Process control ; Rheology ; Stability
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：173
- 期：Complete
- 页码：25-33
- 全文大小：1187 K
文摘
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Microchannels can be used as a continuous foaming process for the food industry.
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Fractioning of the gas phase is promoted by high velocity.
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mean bubble size down to 75 μm leads to stable foams even with void fraction of 0.55.
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Rigidity of foams exists at volume fractions lower than the “maximum compactness”.