Food aeration: effect of the surface-active agent type on bubble deformation and break-up in a viscous Newtonian fluid: from single bubble to process-scale - Avignon Université Access content directly
Journal Articles Food Research International Year : 2023

Food aeration: effect of the surface-active agent type on bubble deformation and break-up in a viscous Newtonian fluid: from single bubble to process-scale

B. Sanogo
  • Function : Author
Alain Marcati
C. Vial
  • Function : Author

Abstract

Two continuous whipping devices, a rotor–stator (RS) and a narrow angular gap unit (NAGU), were used to produce aerated food with a 25% (v/v) gas fraction target. The liquid phase was a Newtonian model-solution containing 2% (w/w) of either whey proteins (WPC), sodium caseinate (SCN), or tween 20 (TW20). Strong differences emerged regarding gas incorporation and bubble size as a function of process parameters: namely, rotation speed and residence time. To improve understanding of the results obtained at pilot-scale, a second investigation consisting in the observation of the deformation and break-up of single gas bubbles has been undertaken using successively a Couette device and an impeller close to NAGU. For proteins, the observation of single bubble deformation and break-up showed that bubble break-up occurred by tip-streaming above a well-defined critical Capillary number Cac of 0.27 and 0.5 for SCN and WPC, respectively, whereas no break-up was observed with TW20 even though Ca reached 10. The poor foaming ability obtained with TW20 could be explained by a poor break-up mechanism, promoting coalescence and gas plugs at high shear instead of gas incorporation. Conversely, protein promote tip-streaming as the major break-up mechanism at low shear rate, explaining why rotation speed is not a key process parameter. Differences observed between SCN and WPC can be attributed to diffusion limitation for SCN when a much larger surface area is generated during aeration.
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hal-04603638 , version 1 (06-06-2024)

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B. Sanogo, K. Souidi, Alain Marcati, C. Vial. Food aeration: effect of the surface-active agent type on bubble deformation and break-up in a viscous Newtonian fluid: from single bubble to process-scale. Food Research International, 2023, 165, pp.112478. ⟨10.1016/j.foodres.2023.112478⟩. ⟨hal-04603638⟩
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