Award details

Influence of hydrodynamic conditions pressure change and surface rheology on stability of aerated food protein systems

Reference	D10927
Principal Investigator / Supervisor	Professor Andrzej Pacek
Co-Investigators / Co-Supervisors	Professor Alvin Nienow
Institution	University of Birmingham
Department	Chemical Engineering
Funding type	Research
Value (£)	137,466
Status	Completed
Type	Research Grant
Start date	01/09/1999
End date	01/09/2002
Duration	36 months

Abstract

This joint project will investigate stability of model aerated food protein systems of well-defined bubble-size distributions taking account of hydrodynamic conditions, thermodynamic variables and surface rheology of adsorbed layers. Experiments in Birmingham will study (i) effect of surface rheology (protein composition), pressure and type of flow on steady state bubble size distribution, (ii) transient bubble size distributions in response to rapid pressure change as function of surface rheology and flow characteristic. The stability of dispersion will be described in terms of coalescence efficiency. Theoretical models of coalescence efficiency will be modified by incorporating surface rheology (Leeds) and they will be closed by using experimentally measured bubble size distributions (investigated in (i) and (ii)) within the framework of a population balance model. (Joint with grant D10926).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

D10926 Influence of hydrodynamic conditions pressure change and surface rheology on stability of aerated food protein systems

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