Confined Impinging Jets: a low-energy approach for food emulsification manufacturing

Transcription

1 Confined Impinging Jets: a for food emulsification manufacturing Ernesto Tripodi, A. Lazidis, I.T. Norton, F. Spyropoulos

2 Emulsions constitute the basis of a large variety of processed food products Emulsions in the food industry for food emulsification manufacturing

3 Emulsions constitute the basis of a large variety of processed food products Emulsions in the food industry for food emulsification manufacturing

4 Emulsion design Emulsion design based on a microstructural approach involves the following steps Formulation Oil and Water phases Emulsifiers Thickening agents Homogenisation Microstructure Droplet Size & Distribution Material Properties Stability Texture Appearance for food emulsification manufacturing

5 Why Confined Impinging Jets (CIJs)? In order to produce an emulsion with: oil vol.% = d 32 = µm γ = mn/m.00e+0.00e+00 0 % ε(%) = Energy efficiency Theoretical Energy Energy Input ε (%).00E-0.00E-02-3 % - %.00E-03 HPH HSM CIJs Membrane for food emulsification manufacturing

6 Why Confined Impinging Jets (CIJs)? In order to produce an emulsion with: oil vol.% = d 32 = µm γ = mn/m.e+0.e+00 ε(%) = Energy efficiency Theoretical Energy Energy Input ε (%).E-0.E-02-3 %.E-03 HPH HSM CIJs Membrane for food emulsification manufacturing

7 Why Confined Impinging Jets (CIJs)? In order to produce an emulsion with: oil vol.% = d 32 = µm γ = mn/m.e+0.e+00 0 % ε(%) = Energy efficiency Theoretical Energy Energy Input ε (%).E-0.E-02-3 %.E-03 HPH HSM CIJs Membrane for food emulsification manufacturing

8 Why Confined Impinging Jets (CIJs)? In order to produce an emulsion with: oil vol.% = d 32 = µm γ = mn/m.e+0.e+00 0 % ε(%) = Energy efficiency Theoretical Energy Energy Input ε (%).E-0.E-02-3 % - %.E-03 HPH HSM CIJs Membrane for food emulsification manufacturing

9 CIJs is an energy-efficient emulsification technique combining a to continuous and high-throughput emulsion manufacturing What is CIJs? Velocity Contour Simulation time s for food emulsification manufacturing

10 Shear Viscosity (Pa.s) In this work the effect of varying the continuous phase viscosity is studied for the production of o/w emulsions containing: CarboxyMethyl Cellulose, CMC Oil mass fraction (-40 wt.%) Emulsifier: Tween20 (LMW emulsifier) and Silica (Particles) Work Objectives.E+00.E-0.E wt.% 0. wt.% 0.5wt.%.E-03.E-0.E+00.E+0.E+02.E+03.E+04 Shear rate (/s) for food emulsification manufacturing

11 Effect of oil mass fraction D [3,2] (µm) 0 wt.% Tween20 wt.% oil 0 wt.% Silica wt.% oil

12 Effect of oil mass fraction D [3,2] (µm) At lower flow rates, formulation effects are predominant 0 wt.% Tween20 wt.% oil 0 wt.% Silica wt.% oil

13 Effect of oil mass fraction D [3,2] (µm) At lower flow rates, formulation effects are predominant At highest flow rates, turbulence drives emulsion formation 0 wt.% Tween20 wt.% oil 0 wt.% Silica wt.% oil

14 Energy dissipation rate profile 0 wt.% Tween20 wt.% oil

15 Energy dissipation rate profile Energy dissipation rate (W/Kg) 0 wt.% Tween20 wt.% oil.e+06.e+05.e g/min 440 g/min 704 g/min.e+03.e+02.e Radial Position (/)

16 Energy dissipation rate profile Energy dissipation rate (W/Kg) Energy dissipation rate strongly increases by incrementing the jet flow rate 0 wt.% Tween20 wt.% oil.e+06.e+05.e g/min 440 g/min 704 g/min.e+03.e+02.e Radial Position (/)

17 Energy dissipation rate profile Energy dissipation rate (W/Kg) Energy dissipation rate strongly increases by incrementing the jet flow rate 0 wt.% Tween20 wt.% oil.e+06.e+05.e g/min 440 g/min 704 g/min.e+03.e+02.e Radial Position (/)

18 Timescales (s).e+ 00.E-02.E-04.E-06.E-08.E-.E-2.E Process timescales 0 wt.% Tween20 wt.% oil Residence Time Disruptive Stresses Adsorption Time Contact Time Drainage Time.E+00.E-02.E-04.E-06.E-08.E-.E-2.E-4

19 Timescales (s).e+ 00.E-02.E-04.E-06.E-08.E-.E-2.E Process timescales Within the CIJMs, droplets experience disruptive stresses for a time comparable to the residence time into the system 0 wt.% Tween20 wt.% oil.e+00.e-02.e-04.e-06.e-08.e-.e-2.e-4 Residence Time Adsorption Time Drainage Time Disruptive Stresses Contact Time

20 Timescales (s).e+ 00.E-02.E-04.E-06.E-08.E-.E-2.E Process timescales Coalescence is limited since the emulsifier adsorption and drainage times are much longer than the contact time between droplets 0 wt.% Tween20 wt.% oil.e+00.e-02.e-04.e-06.e-08.e-.e-2.e-4 Residence Time Adsorption Time Drainage Time Disruptive Stresses Contact Time

21 Timescales (s).e+ 00.E-02.E-04.E-06.E-08.E-.E-2.E Process timescales Coalescence is limited since the emulsifier adsorption and drainage times are much longer than the contact time between droplets 0 wt.% Tween20 wt.% oil.e+00.e-02.e-04.e-06.e-08.e-.e-2.e-4 Residence Time Adsorption Time Drainage Time Disruptive Stresses Contact Time

22 Timescales (s).e+ 00.E-02.E-04.E-06.E-08.E-.E-2.E Process timescales Coalescence is limited since the emulsifier adsorption and drainage times are much longer than the contact time between droplets 0 wt.% Tween20 wt.% oil.e+00.e-02.e-04.e-06.e-08.e-.e-2.e-4 Residence Time Adsorption Time Drainage Time Disruptive Stresses Contact Time

23 Effect of varying the continuous phase viscosity D [3,2] (µm) Despite the considerable change in continuous phase viscosity, O/W emulsions stabilised with Tween20 do not show significant change in droplet size 0 wt.% oil wt.% Tween20 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Tween20

24 Effect of varying the continuous phase viscosity D [3,2] (µm) Despite the considerable change in continuous phase viscosity, O/W emulsions stabilised with Tween20 do not show significant change in droplet size 0 wt.% oil wt.% Tween20 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Tween20

25 Effect of varying the continuous phase viscosity D [3,2] (µm) Despite the considerable change in continuous phase viscosity, O/W emulsions stabilised with Tween20 do not show significant change in droplet size 0 wt.% oil wt.% Tween20 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Tween20

26 Effect of varying the continuous phase viscosity D [3,2] (µm) Despite the considerable change in continuous phase viscosity, O/W emulsions stabilised with Tween20 do not show significant change in droplet size 0 wt.% oil wt.% Tween20 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Tween20

27 Effect of varying the continuous phase viscosity D [3,2] (µm) Increasing the continuous phase viscosity shows larger effects in emulsions stabilised with particles 0 wt.% oil wt.% Silica 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Silica

28 Effect of varying the continuous phase viscosity D [3,2] (µm) Increasing the continuous phase viscosity shows larger effects in emulsions stabilised with particles 0 wt.% oil wt.% Silica 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Silica

29 Effect of varying the continuous phase viscosity D [3,2] (µm) Increasing the continuous phase viscosity shows larger effects in emulsions stabilised with particles 0 wt.% oil wt.% Silica 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Silica

30 Effect of varying the continuous phase viscosity D [3,2] (µm) Increasing the continuous phase viscosity shows larger effects in emulsions stabilised with particles 0 wt.% oil wt.% Silica 0 TA 0.0 wt.% 0. wt.% 0.5 wt.% 0 wt.% Silica

31 Conclusions The main findings of the current study can be summarised as follows: Overall, increasing the oil mass fraction produced larger droplet size. These differences were more evident in case of emulsions stabilised with Particles. At the highest flow rates, turbulence drives emulsion formation and no variation in average droplet size could be observed. This was due to the strong increases in energy dissipation as the jet flow rate was increased In this configuration of CIJs, the process time scales showed that droplet breakup was the mechanism of emulsion formation mostly promoted Increasing the continuous phase viscosity produces larger effects on emulsions stabilised with Particles

32 Future research direction Completing the current work looking (i) at the effect of mixing emulsifiers (ii) at the effect of an additional thickening agent and (ii) evaluating the impact of changing the dispersed phase viscosity Studying the coalescence mechanisms within the CIJs chamber by means of died Silica Particles Producing o/w emulsions starting from separate oil and water phases studying the importance of surfactant positioning into the continuous/dispersed phase for a range of emulsifiers Optimising geometry through CFD Scale-up activities of CIJs for food emulsification manufacturing

33 Thank you for your attention for food emulsification manufacturing