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

共 38 条

[1]

ARMBRUSTER H, 1990, THESIS KARLSRUHE U

[2] Phytosterols as anticancer dietary components: Evidence and mechanism of action [J].

Awad, AB ;

Fink, CS .

JOURNAL OF NUTRITION, 2000, 130 (09) :2127-2130

[3] Study of mixing efficiency in kneading discs of co-rotating twin-screw extruders [J].

Cheng, HF ;

Manas-Zloczower, I .

POLYMER ENGINEERING AND SCIENCE, 1997, 37 (06) :1082-1090

[4]

CHESTERS AK, 1991, CHEM ENG RES DES, V69, P259

[5]

De Bruijn R.A., 1991, Deformation and breakup of drops in simple shear flows

[6] A STUDY ON POLYMER BLENDING MICRORHEOLOGY .4. THE INFLUENCE OF COALESCENCE ON BLEND MORPHOLOGY ORIGINATION [J].

ELMENDORP, JJ ;

VANDERVEGT, AK .

POLYMER ENGINEERING AND SCIENCE, 1986, 26 (19) :1332-1338

[7] Formation of oil droplets in plasticized starch matrix in simple shear flow [J].

Emin, M. A. ;

Hardt, N. ;

van der Goot, A. J. ;

Schuchmann, H. P. .

JOURNAL OF FOOD ENGINEERING, 2012, 112 (03) :200-207

[8] Phase morphology development in immiscible PP/(PS/PPE) blends influence of the melt-viscosity ratio and blend composition [J].

Everaert, V ;

Aerts, L ;

Groeninckx, G .

POLYMER, 1999, 40 (24) :6627-6644

[9] Emulsion drops in external flow fields - The role of liquid interfaces [J].

Fischer, Peter ;

Erni, Philipp .

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2007, 12 (4-5) :196-205

[10] THEORY OF COALESCENCE IN IMMISCIBLE POLYMER BLENDS [J].

FORTELNY, I ;

KOVAR, J .

POLYMER COMPOSITES, 1988, 9 (02) :119-124

← 1 2 3 4 →