Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)

Journal of Food Engineering

Volumn 118, Issue 2, 2013, Pages 213-228

  Torres, M D ^a,b   Gadala Maria, F ^a,c   Wilson, D I ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c University of South Carolina   (United States)

Author keywords

Bubbly liquids; Elasticity; Guar gum; Honey; Normal forces; Viscosity

Indexed keywords

BUBBLE DEFORMATION; BUBBLY LIQUIDS; ELASTIC CONTRIBUTION; GUAR GUMS; HONEY; NORMAL FORCES; NORMAL STRESS DIFFERENCE; SHEAR-THINNING LIQUIDS;

COMPUTER SIMULATION; ELASTICITY; FOOD PRODUCTS; NON NEWTONIAN LIQUIDS; RHEOLOGY; VISCOSITY; VOLUME FRACTION;

SHEAR THINNING;

EID: 84877765976     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.04.002     Document Type: Article

References (39)

1. P. Abivin, I. Henaut, J.-F. Argillier, and M. Moan Rheological behavior of foamy oils Energy Fuels 23 2009 1316 1322
2. R.M. Ahmed, N.E. Takach, U.M. Khan, S. Taoutaou, S. James, A. Saasen, and R. Godøy Rheology of foamed cement Cement and Concrete Research 39 2009 353 361
3. I. Allais, R.B. Edoura-Gaena, J.B. Gros, and G. Trystram Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter Journal of Food Engineering 74 2006 198 210 (Pubitemid 41691110)
4. G.M. Campbell, and E. Mougeot Creation and characterisation of aerated food products Trends in Food Science and Technology 10 1999 283 296 (Pubitemid 30231326)
5. B.E. Chavez-Montes, L. Choplin, and E. Schaer Rheological characterization of wet food foams Journal of Texture Studies 38 2007 236 252 (Pubitemid 46631442)
6. F. Chenlo, R. Moreira, and C. Silva Rheological properties of aqueous dispersions of tragacanth and guar gums at different concentrations Journal of Texture Studies 41 2010 396 415
7. A.K.S. Chesterton, B.E. Meza, G.D. Moggridge, P.A. Sadd, and D.I. Wilson Rheological characterisation of cake batters generated by planetary mixing: elastic versus viscous effects Journal of Food Engineering 105 2011 332 342
8. A.K.S. Chesterton, G.D. Moggridge, P.A. Sadd, and D.I. Wilson Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structure Journal of Food Engineering 105 2011 343 350
9. Chesterton, A. K. S., Pereira de Abreu, D. A., Moggridge, G. D., Sadd, P. A., Wilson, D. I., (in press). Evolution of cake batter bubble structure and rheology during planetary mixing, Food and Bioproducts Processing. http://dx.doi.org/10.1016/j.fbp.2012.09.005
10. M.M. Cross Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems Journal of Colloid Science 20 1965 417 437
11. P.P. Fernandez, M.N. Martino, N.E. Zaritsky, B. Guignon, and P.D. Sanz Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure Food Hydrocolloids 21 2007 507 515 (Pubitemid 46099056)
12. N.A. Frankel, and A. Acrivos The constitutive equation for a dilute emulsion Journal of Fluid Mechanics 44 1970 65 78
13. D. Gabriele, N. Baldino, M. Migliori, B. de Cindio, and C. Tricarico Modelling flow behaviour of dairy foams through a nozzle Journal of Food Engineering 109 2012 218 229
14. K. Golemanov, S. Tcholakova, ND. Denkov, KP. Ananthapadmanabhan, and A. Lips Breakup of bubbles and drops in steadily sheared foams and concentrated emulsions Physical Review E 78 2008 051405-1 051405-12
15. E. Jakubczyk, and K. Niranjan Transient development of whipped cream properties Journal of Food Engineering 77 2006 79 83
16. W.M. Kulicke, G. Kiss, and R.S. Porter Inertial normal-force corrections in rotational geometry Rheologica Acta 16 1977 568 572
17. E.W. Llewellin, H.M. Mader, and S.D.R. Wilson The rheology of a bubbly liquid Proceedings of the Royal Society of London Series A-Mathematical Physical and Engineering Sciences 458 2002 987 1016
18. M. Loewenberg, and J. Hinch Numerical simulation of a concentrated emulsion in shear flow Journal of Fluid Mechanics 321 1996 395 419
19. Mabille, C. (2000). Fragmentation in Emulsions Submitted to a Simple Shear. PhD Dissertation. Bordeaux I University (cited in Leal-Calderon,. F. et al., (2007). Emulsion Science: Basic Principles, second ed., Springer (Chapter 1)).
20. K. Malysa, and K. Lunkenheimer Foams under dynamic conditions Current Opinion in Colloid and Interface Science 13 2008 150 162 (Pubitemid 351625962)
21. M. Manga, and M. Loewenberg Viscosity of magmas containing highly deformable bubbles Journal of Volcanology and Geothermal Research 105 2001 19 24 (Pubitemid 32218033)
22. B.E. Meza, A.K.S. Chesterton, R.A. Verdini, A.C. Rubiolo, P.A. Sadd, G.D. Moggridge, and D.I. Wilson Rheological characterisation of cake batters generated by planetary mixing: comparison between untreated and heat-treated wheat flours Journal of Food Engineering 104 2011 592 602
23. J.N. Miquelim, and S.C.D.S. Lannes Egg albumin and guar gum influence on foam thixotropy Journal of Texture Studies 40 2009 623 636
24. R. Moreira, F. Chenlo, C. Silva, M.D. Torres, D. Díaz-Varela, L. Hilliou, and H. Argence Surface tension and refractive index of guar and tragacanth gums aqueous dispersions at different polymer concentrations, polymer ratios and temperatures Food Hydrocolloids 28 2012 284 290
25. N. Müller-Fischer, P. Tobler, M. Dressler, P. Fischer, and E.J. Windhab Single bubble deformation and breakup in simple shear flow Experiments in Fluids 45 2008 917 926
26. L.E. Nielsen Polymer Rheology 1977 Marcel Dekker New York
27. L. Piazza, J. Gigli, and A. Bulbarello Interfacial rheology study of espresso coffee foam structure and properties Journal of Food Engineering 84 2008 420 429 (Pubitemid 47302538)
28. R. Poole The Deborah and Weissenberg numbers British Society of Rheology Bulletin 53 2 2012 32 38
29. A.C. Rust, and M. Manga Effects of bubble deformation on the viscosity of dilute suspensions Journal of Non-Newtonian Fluid Mechanics 104 2002 53 63 (Pubitemid 34589758)
30. J.K. Sahu, and K. Niranjan Gas-liquid mixing P.J. Cullen, Food Mixing: Principles and Applications 2009 Wiley-Blackwell
31. Steffe, JF., 1996. Rheological Methods in Food Process Engineering. Freeman Press.
32. B. Szyszkowski Experimentelle Studien über kapillare Eigenschaften der wässrigen Lösungen von Fettsäuren Zeitschrift für Physikalische Chemie 64 1908 385 414
33. G.I. Taylor Viscosity of a fluid containing small drops of another fluid Proc. Royal Society of London A138 1932 41 48
34. R.K. Thakur, Ch. Vial, and G. Djelveh Influence of operating conditions and impeller design on the continuous manufacturing of food foams Journal of Food Engineering 60 2003 9 20
35. M.J. Thompson, J.R.A. Pearson, and M.R. Mackley The effect of droplet extension on the rheology of emulsions of water in alkyd resin Journal of Rheology 45 2001 1341 1358 (Pubitemid 34050934)
36. I. Vinckier, M. Minale, J. Mewis, and P. Moldenaers Rheology of semi-dilute emulsions: viscoelastic effects caused by the interfacial tension Colloids and Surfaces A 150 1999 217 228 (Pubitemid 29122015)
37. T. Wang, J.F. Davidson, and D.I. Wilson Effect of surfactant on flow patterns and draining films created by a horizontal liquid jet impinging on a vertical surface Chemical Engineering Science 88 2013 79 94
38. M. Witczak, L. Juszczak, and D. Galkowska Non-Newtonian behaviour of heather honey Journal of Food Engineering 104 2011 532 537
39. D. Wu, G.Y. Xu, J. Liu, and Y.M. Li Investigation on adsorption dynamics of protein/Tween-20 mixture at the surface of solution by surface pressure measurement Journal of Dispersion Science Technology 27 2006 523 526