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Flow Characterization of Milk Protein Foam Transport in Horizontal Channels.

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Název: Flow Characterization of Milk Protein Foam Transport in Horizontal Channels.
Autoři: Zoheidi, Ladan, Chin, Hyoungtak, Rauh, Cornelia, Delgado, Antonio
Zdroj: Journal of Food Process Engineering; Jun2017, Vol. 40 Issue 3, pn/a-N.PAG, 7p
Témata: MILK proteins, NEWTONIAN fluids, PRESSURE drop (Fluid dynamics), LAMINAR flow, RHEOLOGY
Abstrakt: Foams are considered as highly complex phenomena and their complexity becomes more challenging when they start to flow. An experimental foaming system based on the milk protein foam was developed in order to investigate the foam flow characterization which enabled the foam transport through a horizontal channel. The article presents the macroscopic phenomena, mechanism and flow characterization of milk protein foam during mechanical transport. The protein foam quality was obtained by controlling the gas and liquid flowrate. The pressure gradient was measured as a function of the foam quality and the influence of the gas and liquid flowrate on the pressure drop was studied. The foam flow revealed a uniform profile within a pressure drop deviation of 600-850 Pam-1. The foam rheology was described by the well-known Moody chart for Newtonian fluids and the empirical power-law model. The corresponding friction factor and Reynolds number were obtained from the entire foam qualities exhibited a close agreement with the well-known equation for laminar flow of a single Newtonian fluid in a pipe ( [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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Header DbId: edb
DbLabel: Complementary Index
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PubType: Academic Journal
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IllustrationInfo
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  Label: Title
  Group: Ti
  Data: Flow Characterization of Milk Protein Foam Transport in Horizontal Channels.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Zoheidi%2C+Ladan%22">Zoheidi, Ladan</searchLink><br /><searchLink fieldCode="AR" term="%22Chin%2C+Hyoungtak%22">Chin, Hyoungtak</searchLink><br /><searchLink fieldCode="AR" term="%22Rauh%2C+Cornelia%22">Rauh, Cornelia</searchLink><br /><searchLink fieldCode="AR" term="%22Delgado%2C+Antonio%22">Delgado, Antonio</searchLink>
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  Data: Journal of Food Process Engineering; Jun2017, Vol. 40 Issue 3, pn/a-N.PAG, 7p
– Name: Subject
  Label: Subject Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22MILK+proteins%22">MILK proteins</searchLink><br /><searchLink fieldCode="DE" term="%22NEWTONIAN+fluids%22">NEWTONIAN fluids</searchLink><br /><searchLink fieldCode="DE" term="%22PRESSURE+drop+%28Fluid+dynamics%29%22">PRESSURE drop (Fluid dynamics)</searchLink><br /><searchLink fieldCode="DE" term="%22LAMINAR+flow%22">LAMINAR flow</searchLink><br /><searchLink fieldCode="DE" term="%22RHEOLOGY%22">RHEOLOGY</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Foams are considered as highly complex phenomena and their complexity becomes more challenging when they start to flow. An experimental foaming system based on the milk protein foam was developed in order to investigate the foam flow characterization which enabled the foam transport through a horizontal channel. The article presents the macroscopic phenomena, mechanism and flow characterization of milk protein foam during mechanical transport. The protein foam quality was obtained by controlling the gas and liquid flowrate. The pressure gradient was measured as a function of the foam quality and the influence of the gas and liquid flowrate on the pressure drop was studied. The foam flow revealed a uniform profile within a pressure drop deviation of 600-850 Pam<superscript>-1</superscript>. The foam rheology was described by the well-known Moody chart for Newtonian fluids and the empirical power-law model. The corresponding friction factor and Reynolds number were obtained from the entire foam qualities exhibited a close agreement with the well-known equation for laminar flow of a single Newtonian fluid in a pipe ( [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1111/jfpe.12450
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      – Code: eng
        Text: English
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        PageCount: 7
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    Subjects:
      – SubjectFull: MILK proteins
        Type: general
      – SubjectFull: NEWTONIAN fluids
        Type: general
      – SubjectFull: PRESSURE drop (Fluid dynamics)
        Type: general
      – SubjectFull: LAMINAR flow
        Type: general
      – SubjectFull: RHEOLOGY
        Type: general
    Titles:
      – TitleFull: Flow Characterization of Milk Protein Foam Transport in Horizontal Channels.
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            NameFull: Zoheidi, Ladan
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            NameFull: Chin, Hyoungtak
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            NameFull: Rauh, Cornelia
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            NameFull: Delgado, Antonio
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          Dates:
            – D: 01
              M: 06
              Text: Jun2017
              Type: published
              Y: 2017
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