Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
| Autor: | Alain Riaublanc, Dominique Della Valle, Catherine Loisel, Julian Sepulveda, Agnès Montillet |
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| Přispěvatelé: | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Regional program Food for Tomorrow/Cap Aliment, Research, Education and Innovation in Pays de la Loire - French Region Pays de la Loire. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Materials science
Bubble flow typology multiphase flow Microfluidics Mixing (process engineering) microfluidics Geometry 02 engineering and technology non-Newtonian fluid 01 natural sciences food foams Article 010305 fluids & plasmas [SPI.MECA.MEFL]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Fluids mechanics [physics.class-ph] 020401 chemical engineering Rheology 0103 physical sciences [SDV.IDA]Life Sciences [q-bio]/Food engineering TJ1-1570 Mechanical engineering and machinery 0204 chemical engineering Electrical and Electronic Engineering high speed imaging Complex fluid Mechanical Engineering Multiphase flow Breakup Non-Newtonian fluid Control and Systems Engineering bubble breakup |
| Zdroj: | Micromachines, Vol 12, Iss 1415, p 1415 (2021) Micromachines Micromachines, MDPI, 2021, 12 (11), pp.24-38. ⟨10.3390/mi12111415⟩ Volume 12 Issue 11 |
| ISSN: | 2072-666X |
| Popis: | This work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature of the liquid base are presently investigated through visualizations of the flow typology of bubbles trains, aiming to expand the knowledge on key parameters that lead to an improved gas breakup. The tested set of conditions is not encountered in traditional microfluidics systems: i.e., throughputs up to 19 L·h−1 for the liquid phase, process velocities around 20 m·s−1 and flow of complex fluids. The behavior of solutions based on xanthan gum (XG) and whey proteins (WPI) is compared to that of solutions containing one of these ingredients or other ones (caseinates, glycerol). The structural and end-used properties of the final foams, namely the bubble diameter and rheological behavior, are evaluated. The incorporation of XG induces bubble shape stabilization even at the highest shear rates (~105 s−1) encountered in the mixing channel. “Controlled” interfacial breakup by tip-streaming or binary breakup are only observed with the WPI/XG biopolymers. This study indubitably highlights the essential role of the process/formulation interaction in the development of structural and functional properties of food foams when using microfluidics at high throughput. |
| Databáze: | OpenAIRE |
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