Flow Characterization of Milk Protein Foam Transport in Horizontal Channels.
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| Title: | Flow Characterization of Milk Protein Foam Transport in Horizontal Channels. |
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| Authors: | Zoheidi, Ladan, Chin, Hyoungtak, Rauh, Cornelia, Delgado, Antonio |
| Source: | Journal of Food Process Engineering; Jun2017, Vol. 40 Issue 3, pn/a-N.PAG, 7p |
| Subject Terms: | MILK proteins, NEWTONIAN fluids, PRESSURE drop (Fluid dynamics), LAMINAR flow, RHEOLOGY |
| Abstract: | 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] |
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| Database: | Complementary Index |
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