Article
Thermodynamics
Zhuoran Dang, Mamoru Ishii
Summary: This study experimentally investigates the interfacial area transport between two groups in small diameter pipes. The drastic intergroup transfer in small diameter pipes is mainly caused by the large relative bubble size compared to the pipe cross-sectional area. The wake entrainment effect can be enhanced by small spherical bubbles, acting like cap or slug bubbles in medium-size pipes.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2021)
Article
Food Science & Technology
Mohammad Reza Salahi, Mohebbat Mohebbi
Summary: The aim of this study was to generate soy milk foam using whey protein concentrate and hydrocolloids, and investigate factors affecting foamability and foam stability. Results showed that foam stability was enhanced by the addition of guar gum and xanthan gum, while overrun was highest at 5 degrees C and stability was highest at 75 degrees C. Viscoelastic properties were observed in the soy milk foam, and foam stability was found to be directly related to rheological parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Ye Tao, Yazhou Wang, Qingchun Meng, Huabin Li, Fajun Guo, Chengfei Guo, Xiao Zhang, Jinpin Deng, Hua Dong
Summary: This study investigates the effects of porous media on foam properties by studying the foamability and stability of foam systems in sand-pack models with different average pore throat radii. It is found that porous media have a significant impact on foam properties, resulting in longer stability and higher comprehensive index. As the pore throat radius decreases, foamability decreases and foam stability increases.
Review
Physics, Multidisciplinary
Huiting Chen, Shiyu Wei, Weitian Ding, Han Wei, Liang Li, Henrik Saxen, Hongming Long, Yaowei Yu
Summary: Bubble coalescence and breakup are critical processes in physical-chemical phenomena, and this paper reviews the use of the interfacial area transport equation (IATE) for modeling five bubble interaction mechanisms. The study emphasizes the importance of combining turbulent kinetic energy and inertial force for the bubble breakup criterion, and summarizes constitutive models for two-group IATE in different types of channels. Ongoing challenges and future development directions in extending the IATE beyond certain flow patterns are also highlighted.
Article
Engineering, Chemical
Stoyan Karakashev, Nikolay A. Grozev, Orhan Ozdemir, Khandjamts Batjargal, Onur Guven, Seher Ata, Ghislain Bournival, Feridun Boylu, Mehmet Sabri Celik
Summary: The study confirmed the evaluation rules for frother strength and proposed a new Gibbs elasticity rule. The effectiveness of different frothers was studied and correlations between mean bubble diameter, Gibbs elasticity, and CCC value were established.
MINERALS ENGINEERING
(2021)
Article
Engineering, Chemical
Manuel Felix, Eva Puerta, Carlos Bengoechea, Cecilio Carrera-Sanchez
Summary: Porphyra dioica macmalgae can be used as a food-grade protein source for stabilizing dispersed food systems. The foaming properties and interfacial characteristics of SWE from Porphyra dioica were studied and it was found that the addition of stabilizers may be necessary for extending the shelf life of the final food product. The combination of dilatational and interfacial shear rheology was proven to be relevant for predicting the dynamics of dispersed systems with complex interfaces.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Pascal Moll, Hanna Salminen, Elena Griesshaber, Christophe Schmitt, Jochen Weiss
Summary: High-pressure homogenization improved the foaming properties of insoluble pea proteins at pH 3 and 5. At pH 3, the homogenization disrupted large protein aggregates into smaller particles, resulting in the generation of foams. At pH 5, homogenization resulted in the formation of aggregates made of smaller protein entities, allowing insoluble pea proteins to foam.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Engineering, Environmental
Jian Ruan, Hang Zhou, Zhiming Ding, Yaheng Zhang, Luhaibo Zhao, Jie Zhang, Zhiyong Tang
Summary: We proposed a machine learning (ML)-aided approach to predict the characteristics of microbubbles generated by venturi tube. The MLP, random forest, and Catboost models were trained to correlate the Sauter mean diameter (ds) with five operating features. All three ML models provided excellent predictability, with Catboost displaying the best extrapolation performance. Throat size and Reg were found to have the greatest and least influence on ds, respectively. This work demonstrates the potential of ML in gas-liquid multiphase flow.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Mechanics
Hengwei Zhang, Yao Xiao, Hanyang Gu
Summary: This study developed new methods for estimating interface area concentration (IAC) and bubble size distribution (BSD) independently of superficial liquid velocity. The methods use control volumes and tomography measurement data to calculate instantaneous parameters, improving upon previous methods which were not satisfactory under certain flow conditions.
INTERNATIONAL JOURNAL OF MULTIPHASE FLOW
(2021)
Article
Chemistry, Applied
Frederik Janssen, Eline Mesure, Arno G. B. Wouters
Summary: Proteins extracted from wheat can play a functional role in foods that require interfacial stabilization. This study found that the composition of aqueous flour extracts from wheat varied depending on the nitrogen fertilization levels. The presence of alpha- and gamma-gliadins in the extracts played a significant role in determining the foam stability and air-water interface characteristics.
Article
Engineering, Chemical
Rasoul Panjipour, Mohammad Karamoozian, Boris Albijanic
Summary: This paper discusses the relationships between bubble size distributions, gas holdups, interfacial area of bubbles and flotation kinetics by changing four factors: air velocity, solid percentage, frother dosage, and particle size. The results demonstrate that the solid percentage particularly affects gas holdups, which are directly proportional to the interfacial areas of bubbles. The knowledge about bubble size distributions and gas holdups are required to explain the flotation kinetics at different flotation conditions.
MINERALS ENGINEERING
(2021)
Article
Engineering, Chemical
Hu Shen, Yingyu Xu, Jigang An, Bowen Jiang, Jinnan Sun, Guoqiang Yang, Zhibing Zhang
Summary: This study investigates the variation pattern of mass transfer characteristics parameters in the reaction of CO2 absorption by Na2CO3 solution, and compares the volumetric mass transfer coefficients and superficial reaction rates of MIR and bubble column reactor.
CHINESE JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Metallurgy & Metallurgical Engineering
Shota Hatano, Shogo Hayashi, Noritaka Saito, Kunihiko Nakashima
Summary: The study investigated the effects of gas phase fraction and glycerol proportion on viscosity and bubble diameter in foaming slag. It found that bubble size increases with higher gas phase ratio and liquid viscosity, likely due to increased bubble contact frequency. The model showed characteristics of a Herschel-Bulkley fluid and proposed an equation for measuring viscosity based on gas phase ratio.
ISIJ INTERNATIONAL
(2021)
Article
Energy & Fuels
Yaser Ahmadi, Mohsen Mansouri
Summary: The study reveals that using nanocomposites can enhance water alternative associated gas tests, with the optimum concentration being 100 ppm. Testing at this concentration significantly improves recovery efficiency and reduces water production.
Article
Thermodynamics
Marcos Conde-Fontenla, Concepcion Paz, Miguel Concheiro, Gherhardt Ribatski
Summary: This work presents a new comprehensive dataset about bubble sizes in flow boiling of water, with statistics on bubble diameters under different experimental conditions and correlations for the bubble size distribution and mean bubble diameter. Further work is needed to adapt to different channel configurations and surface morphologies.
EXPERIMENTAL THERMAL AND FLUID SCIENCE
(2021)
Article
Food Science & Technology
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The study found that salt concentration significantly affects meat iridescence in cured cooked pork products, with a limit reached at 20 g/kg salt treatment. There were no significant differences in the effects of sodium chloride and nitrite curing salt on iridescence. The increase in iridescence was attributed to the swelling of myofilament lattice and the dissolution of myofibrillar proteins, reducing light scattering and allowing more reflectance and interference to occur.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The effect of Hofmeister salts on surface iridescence in cooked pork was studied. NaSCN, NaCl, and KCl treatment resulted in the strongest iridescence.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Matthias Funke, Remko Boom, Jochen Weiss
Summary: Dry fractionation is a promising method to obtain less refined protein ingredients from legumes, but the relationship between composition and functionality for use as emulsifiers in concentrated emulsions is still unclear. Different lentil fractions produced by dry fractionation had varying protein, starch, and fiber contents, as well as particle sizes, which affected the emulsion stability and rheological properties. The presence of non-protein particles in the emulsions was found to play a significant role in influencing the behavior of the emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, Jochen Weiss
Summary: The study evaluated the pH-dependent interactions between animal-based and soluble plant proteins, showing increasing protein solubility with increasing pH. The particle size distributions shifted towards slightly larger sizes as pH increased, and heat-induced gel formation was improved at pH > 6.0, particularly in mixtures of meat and wheat or rapeseed proteins.
Article
Biology
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The objective of this study was to investigate the effect of pH change on iridescence intensity and extent of cooked cured pork. The results showed that iridescence was positively correlated with pH and water content, and negatively correlated with cooking loss. Hydration state and light scattering from microstructure may be important factors that determine the degree of iridescence in cooked meat products.
BMC RESEARCH NOTES
(2022)
Article
Food Science & Technology
Sandra Ebert, Florence Jungblut, Kurt Herrmann, Barbara Maier, Nino Terjung, Monika Gibis, Jochen Weiss
Summary: Hybrid meat products, which partially replace pork meat with texturized pumpkin seed proteins, were studied for their drying behavior, composition, and texture. Results showed that low levels of meat replacement had no significant differences compared to the all-meat formulation, but higher levels resulted in changes in composition and texture attributes.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Lutz Grossmann, Joerg Hinrichs, Jochen Weiss
Summary: This article discusses important technologies that could replace conventional fossil fuel boilers in the future, including electricity, geothermal energy, and electricity to hydrogen conversion. These technologies are already available at larger scales and have lower emissions, but there are still obstacles preventing their widespread adoption.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Dominic Oppen, Lutz Grossmann, Jochen Weiss
Summary: In addition to flavor, the texture of food plays a crucial role in its acceptance and preference. However, understanding the structure-texture correlation in anisotropic complex food matrices is challenging and requires further research and characterization methods. This paper presents the state of the art in anisotropic structures as a food source and their formation through structured plant proteins, providing insights into their structure-texture correlation. Furthermore, it offers initial opinions on key influencing factors and mechanistic background of perceiving anisotropic systems.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Pascal Moll, Hanna Salminen, Carolin Roeth, Christophe Schmitt, Jochen Weiss
Summary: This study investigated the stickiness of concentrated pea protein - apple pectin mixtures and found that both the biopolymer concentration and pH played important roles in determining the stickiness. The mixtures with the right balance of adhesion and cohesion showed the highest stickiness, and the pH of 6 resulted in the stickiest mixture.
FOOD HYDROCOLLOIDS
(2022)
Article
Biotechnology & Applied Microbiology
J. P. Pathirajah, S. Balamurugan, L. Arvaj, J. Weiss, S. Barbut
Summary: The biofilm formation of L. monocytogenes on different stainless steel surfaces was investigated. It was found that there was no significant correlation between surface roughness and the number of adhering cells. Roughness values cannot be used to predict the degree of L. monocytogenes attachment to a specific stainless steel surface.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Pascal Moll, Hanna Salminen, Elena Griesshaber, Christophe Schmitt, Jochen Weiss
Summary: High-pressure homogenization improved the foaming properties of insoluble pea proteins at pH 3 and 5. At pH 3, the homogenization disrupted large protein aggregates into smaller particles, resulting in the generation of foams. At pH 5, homogenization resulted in the formation of aggregates made of smaller protein entities, allowing insoluble pea proteins to foam.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Hanna Salminen, Kadriye Nur Kasapoglu, Beraat Ozcelik, Jochen Weiss
Summary: This study investigates the effect of saponin glycyrrhizin on the formation and stability of solid lipid nanoparticles. The results showed that glycyrrhizin can facilitate the formation of stable crystalline lipid particles and slow down polymorphic transition. The concentration of glycyrrhizin and the pH value play a role in the crystallization behavior, polymorphic stability, and physical appearance of the nanoparticles. Overall, glycyrrhizin demonstrates an impressive ability to stabilize solid lipid nanoparticles, which is significant for various industries.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss
Summary: This study investigated the solidification behavior of pea protein-pectin mixtures under heating, calcium addition, transglutaminase, laccase, or combinations thereof. The results showed that calcium physically cross-linked pectin chains, while laccase covalently cross-linked both biopolymers. Generally, pea protein-pectin mixtures can act as binders in plant-based meat analogues.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss
Summary: A mixture of pea protein and sugar beet pectin was found to be a suitable binder for bacon-type meat analogues, and the addition of laccase enhanced the binding strength. The mixture exhibited strong binding ability at different temperatures, effectively gluing together the different layers of the meat analogue.
Article
Engineering, Chemical
Pascal Moll, Hanna Salminen, Miriam Spengler, Christophe Schmitt, Jochen Weiss
Summary: This study evaluated the impact of homogenization on the stickiness of pea protein - apple pectin mixtures, and investigated the effect of two concentrating methods on homogenized pea protein dispersions. The results showed that smaller particle size of homogenized pea proteins led to increased stickiness when vacuum evaporated, and vacuum evaporation prevented re-aggregation of protein particles compared to freeze-drying.
JOURNAL OF FOOD ENGINEERING
(2023)