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Structure Engineering of Multiphase Food Systems by Flow Processing
Author(s) -
Windhab Erich J.,
Feigl K.,
Stranzinger M.,
Fischer P.
Publication year - 2001
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/1522-2640(200106)73:6<695::aid-cite6951111>3.0.co;2-4
Subject(s) - library science , national laboratory , engineering , engineering physics , computer science
For fine dispersing of disperse structures like solid particles/biological cells, emulsion drops, gas cells and aggregates thereof in concentrated emulsion/suspension systems, the volumetric power and energy inputs as integral processing parameters are not sufficient to optimize the dispersing efficiency. The flow field characteristics are of additional importance and the ratio of shear and elongational flow contributions influences the dispersing efficiency strongly. It is shown that in well defined shear, elongational or mixed dispersing flow fields the disperse particle/drop size distribution and -shape can be adjusted to generate specific rheological and other quality properties of related food systems. It is also demonstrated how the synergistic application of dispersing flow experiments and Computational Fluid Dynamics (CFD) allow to optimize such processes and related product properties.