Coalescence of oil droplets in plasticized starch matrix in simple shear flow

被引：13

作者：

Emin, M. A. ^{[1
]}

Schmidt, U. ^{[1
]}

van der Goot, A. J. ^{[2
]}

Schuchmann, H. P. ^{[1
]}

机构：

[1] Karlsruhe Inst Technol, Inst Proc Engn Life Sci, Sect Food Proc Engn 1, D-76131 Karlsruhe, Germany

[2] Wageningen Univ, Lab Food Proc Engn, Wageningen, Netherlands

来源：

JOURNAL OF FOOD ENGINEERING | 2012年 / 113卷 / 03期

关键词：

Capillary number; Droplet coalescence; Encapsulation; Plasticized starch; Food extrusion; EQUAL-SIZED DROPS; VISCOSITY RATIO; POLYMER BLENDS; FLUID; HYSTERESIS; COMPONENTS; EXTRUSION; EMULSIONS; SYSTEMS; BREAKUP;

D O I：

10.1016/j.jfoodeng.2012.06.015

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The formation of oil droplets in plasticized starch matrices is studied by using well-defined conditions similar to extrusion. A method based on double staining and confocal scanning microscopy was developed to investigate the role of coalescence during droplet formation. The results indicate that coalescence takes place at all process conditions studied. The apparent critical capillary number was used to quantify the coalescence intensity and to separate the influence of interdependent process parameters on the coalescence. The intensity of coalescence increased with shear rate and oil content whereas an increase in blend viscosity reduced the extent of coalescence. Besides, the results showed that the critical dispersed phase concentration (Phi(c)), below which no coalescence takes place, depends on applied shear rate and decreases with increasing shear rate. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：453 / 460

页数：8

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