Abstract
A jacketed stirred column was used to produce foamed products under steady-state flow conditions. Power dissipation during foaming processes was measured and used to define gas–liquid mixing behaviour. The influence of paddles’ diameter and rotation speed on the density and the mean bubble diameter within the foamed food was studied for two model foods, with different rheological properties. Weber number was used to express bubble diameter as a function of the physical properties of the raw material and process parameters. Simulation suggests that raw material with high viscosity and an apparatus with narrow gap favours foaming in continuous processes.
Published Version
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