Foam preparation at high-throughput using a novel packed bed system

被引：6

作者：

Nazir, Akmal ^{[1
]}

Maan, Abid A. ^{[1
]}

Sahin, Sami ^{[2
]}

Boom, Remko M. ^{[2
]}

Schroen, Karin ^{[2
]}

机构：

[1] Univ Agr Faisalabad, Dept Food Engn, Faisalabad 38000, Pakistan

[2] Wageningen Univ, Food Proc Engn Grp, NL-6708 WG Wageningen, Netherlands

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2015年 / 94卷

关键词：

Foam; Emulsion; Glass beads; Packed bed; Foam stability; Overrun; STABILITY; SIZE;

D O I：

10.1016/j.fbp.2014.08.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

We investigated the formation of food foams using a novel packed bed system at different operating pressures. The foaming process was based on simultaneous injection of continuous (whey protein solution) and dispersed (nitrogen gas) phases into a column containing a packed bed of glass beads. Bubbles were produced by entrapment of nitrogen by thin films of continuous phase inside the porous medium. Initial results show a proof of principle that the proposed system can be an effective method for the controlled production of foams at overruns of up to 600%. The entire window of operation regarding all process and formulation possibilities is expected to be much wider but needs to be established in future research. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier BM All rights reserved.

引用

页码：561 / 564

页数：4

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