High-pressure foaming properties of carbon dioxide-saturated emulsions

The aeration of emulsions with tailored properties and structure is of widespread importance in processing of foods and cosmetics. This report addresses the micro-cellular foam formation of carbon dioxide-saturated oil-in-water emulsions triggered by the application of a controlled pressure drop. Th...

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Bibliographic Details
Published in:Rheologica acta 2017-10, Vol.56 (10), p.841-850
Main Authors: Lammers, Volker Rudolf Gustav, Morant, Angelika, Wemmer, Judith, Windhab, Erich Josef
Format: Article
Language:English
Subjects:
Aeration
Bubbles
Carbon dioxide
Characterization and Evaluation of Materials
Chemistry and Materials Science
Complex Fluids and Microfluidics
Cosmetics
Destabilization
Dissolution
Dissolved gases
Emulsions
Foaming
Food Science
Gas expanders
Materials Science
Mechanical Engineering
Nucleation
Original Contribution
Polymer Sciences
Pressure cells
Pressure drop
Pressure reduction
Pressure vessels
Process parameters
Reduction
Rheological properties
Rheology
Shear rate
Soft and Granular Matter
Supersaturation
Viscosity
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Summary:The aeration of emulsions with tailored properties and structure is of widespread importance in processing of foods and cosmetics. This report addresses the micro-cellular foam formation of carbon dioxide-saturated oil-in-water emulsions triggered by the application of a controlled pressure drop. The experimental setup combines a stirred pressure vessel with a pressure cell-equipped rheometer and pneumatic expansion valves. This allows to systematically study the process of gas dissolution, bubble nucleation, and growth under defined pressure, temperature, and flow conditions. Investigations on the impact of relevant process parameters show that dissolved gas fraction, emulsion viscosity, and shear rate have a major influence on foam formation. Dissolution of carbon dioxide leads to a viscosity reduction of the emulsion which and is described by a viscosity reduction factor. The point of bubble nucleation is derived from rheological patterns during depressurization. Experiments show that lower emulsion viscosity and higher shear rate favor bubble nucleation upon pressure release. Rheological results are supported by video analysis as the setup allows capturing nucleation, growth, and destabilization of bubbles as a function of pressure, supersaturation, and time. The results of this work yield the understanding of the high-pressure foaming mechanism from a rheological perspective and foster the design of such processes.
ISSN:0035-4511
1435-1528
DOI:10.1007/s00397-017-1035-y