Artículo
Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions
Autor/es | Bengoechea Ruiz, Carlos
López-Castejón, María Luisa Cordobés Carmona, Felipe Guerrero Conejo, Antonio Francisco |
Departamento | Universidad de Sevilla. Departamento de Ingeniería Química |
Fecha de publicación | 2009-08 |
Fecha de depósito | 2023-05-11 |
Publicado en |
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Resumen | Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial
mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed
emulsification ... Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed; a pumping system that controls the addition of the oily phase; a rotor-stator unit, where the major breaking of the oily droplets takes place, and a recirculation system. The design allowed the introduction of a rotational rheometer to obtain viscosity data along the emulsification process. The most important advantages of this in-line emulsification device, when compared to discontinuous emulsification equipment, are the possibilities of recording viscosity data along the process and the higher values for the storage, G´, and loss moduli, G´´, of the resulting emulsions. The influence of egg yolk concentration, agitation speed, and flow rate over the rheological properties (G´, G´´) as well as droplet size distribution were investigated. Higher protein concentration, agitation speed and flow rate generally produce emulsions with higher G´ and G´´ values. |
Agencias financiadoras | Ministerio de Educación y Cultura (MEC). España AGL2007-65709 |
Identificador del proyecto | AGL2007-65709 |
Cita | Bengoechea Ruiz, C., López-Castejón, M.L., Cordobés Carmona, F. y Guerrero Conejo, A.F. (2009). Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions. Food Science and Technology International, 15 (4), 367-373. https://doi.org/10.1177/1082013209345046. |
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