Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions
Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, whe...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2009 |
| País: | España |
| Recursos: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/145822 |
| Acesso em linha: | https://hdl.handle.net/11441/145822 https://doi.org/10.1177/1082013209345046 |
| Access Level: | acceso abierto |
| Palavra-chave: | Emulsion Emulsification Particle size distribution Linear viscoelasticity Flow properties |
| Resumo: | Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed; a pumping system that controls the addition of the oily phase; a rotor-stator unit, where the major breaking of the oily droplets takes place, and a recirculation system. The design allowed the introduction of a rotational rheometer to obtain viscosity data along the emulsification process. The most important advantages of this in-line emulsification device, when compared to discontinuous emulsification equipment, are the possibilities of recording viscosity data along the process and the higher values for the storage, G´, and loss moduli, G´´, of the resulting emulsions. The influence of egg yolk concentration, agitation speed, and flow rate over the rheological properties (G´, G´´) as well as droplet size distribution were investigated. Higher protein concentration, agitation speed and flow rate generally produce emulsions with higher G´ and G´´ values. |
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