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Modelling and Simulation of Food Foams |
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| Authors: | Katharina Gladbach Antonio Delgado Cornelia Rauh |
| Affiliation: | 1. Friedrich-Alexander-University Erlangen-Nuremberg, Institute for Fluid Mechanics, Cauerstraße 4, D-91058 Erlangen;2. Friedrich-Alexander-University Erlangen-Nuremberg, Institute for Fluid Mechanics, Cauerstraße 4, D-91058 Erlangen TU Berlin, Institute for Food Technology and Food Chemistry, Königin-Luise-Straße 22, D-14195 Berlin |
| Abstract: | The rheological behaviour of protein solutions containing bubbles at rest, but particularly during fluid mechanical transport is not sufficiently investigated yet. Protein foams have a great importance in food production because of their special sensory properties. A suspension that contains bubbles in a Newtonian liquid exhibits inherently a complex rheological behaviour, such as elastic effects, a shear- and time-dependent viscosity and normal stress differences. The deformation state of the bubbles in a suspension subjected to a steady shear is a function of the gas volume fraction ϕ and the capillary number NCa. In the present article, material equations for protein solutions with gas volume fractions ϕ ≤ 0.75 and small bubble deformations, i. e. NCa ≪ 1, are analysed and further developed. (© 2016 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim) |
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