Elaboration of controlled structure foams with the SMX static mixer

AIChE Journal

Volumn 59, Issue 1, 2013, Pages 132-145

  Talansier, Emeline ^a   Dellavalle, Dominique ^a   Loisel, Catherine ^a   Desrumaux, Anne ^a   Legrand, Jack ^b  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

Foam; Food; Mixing; Process control; Rheology

Indexed keywords

ALVEOLAR STRUCTURE; CONTROLLED STRUCTURES; DRY STATE; EGG WHITE PROTEINS; FOAM PROPERTIES; FOAM STRUCTURE; FOAMING PROCESS; FOOD INDUSTRIES; KEY PARAMETERS; OPERATING CONDITION; PARAMETRIC STUDY; PROCESS PARAMETERS; STATIC MIXERS; THERMAL PRE-TREATMENT;

ELASTICITY; FOAMS; FOOD PRODUCTS; MIXERS (MACHINERY); MIXING; RHEOLOGY;

PROCESS CONTROL;

EID: 84871668950     PISSN: 00011541     EISSN: 15475905     Source Type: Journal    
DOI: 10.1002/aic.13796     Document Type: Article

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