Combined effects of process parameters and composition on foaming of dairy emulsions at low temperature in an agitated column

Journal of Food Engineering

Volumn 68, Issue 3, 2005, Pages 335-347

  Thakur, Rajeev K ^a   Vial, Ch ^a   Djelveh, G ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Continuous foaming; Dairy emulsion; Fat destabilisation; Process parameters; Weber number

Indexed keywords

ALCOHOLS; COALESCENCE; CRYSTAL STRUCTURE; EMULSIONS; HEAT EXCHANGERS; HIGH PRESSURE EFFECTS; MICROSTRUCTURE; OILS AND FATS; PROTEINS; REYNOLDS NUMBER; RHEOLOGY; SHEAR STRENGTH;

CONTINUOUS FOAMING; DAIRY EMULSIONS; FAT DESTABILIZATION; WEBER NUMBER;

DAIRY PRODUCTS;

EID: 10644284630     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.008     Document Type: Article

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