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Model emulsions to study the mechanism of industrial mayonnaise emulsification

Paper ID Volume ID Publish Year Pages File Format Full-Text
18870 43036 2016 7 PDF Available
Title
Model emulsions to study the mechanism of industrial mayonnaise emulsification
Abstract

•A method for understanding mayonnaise emulsification mechanistically is suggested.•Increasingly complex emulsions are processed and results compared to theory.•As a first step, a high viscosity and high oil content emulsion is investigated.•The high-viscosity Newtonian models follow the turbulent viscous mechanism.•An outline for the stepwise investigation of more complex models is suggested.

Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product.This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor–stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds.The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.

Keywords
Mayonnaise; Emulsification; Rotor–stator mixer; Fragmentation; CoalescenceLV, laminar viscous; RSM, rotor–stator mixer; TI, turbulent inertial; TV, turbulent viscous
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Model emulsions to study the mechanism of industrial mayonnaise emulsification
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 98, April 2016, Pages 189–195
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering