Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation

This work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature of the liquid base are presently investigated thr...

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Autores principales:	Julian Sepulveda, Agnès Montillet, Dominique Della Valle, Catherine Loisel, Alain Riaublanc
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food foams multiphase flow non-Newtonian fluid bubble breakup microfluidics high speed imaging Mechanical engineering and machinery TJ1-1570
Acceso en línea:	https://doaj.org/article/53212e47c2db4f71a8d1eaf78f03d498
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id	oai:doaj.org-article:53212e47c2db4f71a8d1eaf78f03d498
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spelling	oai:doaj.org-article:53212e47c2db4f71a8d1eaf78f03d4982021-11-25T18:23:50ZTowards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation10.3390/mi121114152072-666Xhttps://doaj.org/article/53212e47c2db4f71a8d1eaf78f03d4982021-11-01T00:00:00Zhttps://www.mdpi.com/2072-666X/12/11/1415https://doaj.org/toc/2072-666XThis work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature of the liquid base are presently investigated through visualizations of the flow typology of bubbles trains, aiming to expand the knowledge on key parameters that lead to an improved gas breakup. The tested set of conditions is not encountered in traditional microfluidics systems: i.e., throughputs up to 19 L·h<sup>−1</sup> for the liquid phase, process velocities around 20 m·s<sup>−1</sup> and flow of complex fluids. The behavior of solutions based on xanthan gum (XG) and whey proteins (WPI) is compared to that of solutions containing one of these ingredients or other ones (caseinates, glycerol). The structural and end-used properties of the final foams, namely the bubble diameter and rheological behavior, are evaluated. The incorporation of XG induces bubble shape stabilization even at the highest shear rates (~10<sup>5</sup> s<sup>−1</sup>) encountered in the mixing channel. “Controlled” interfacial breakup by tip-streaming or binary breakup are only observed with the WPI/XG biopolymers. This study indubitably highlights the essential role of the process/formulation interaction in the development of structural and functional properties of food foams when using microfluidics at high throughput.Julian SepulvedaAgnès MontilletDominique Della ValleCatherine LoiselAlain RiaublancMDPI AGarticlefood foamsmultiphase flownon-Newtonian fluidbubble breakupmicrofluidicshigh speed imagingMechanical engineering and machineryTJ1-1570ENMicromachines, Vol 12, Iss 1415, p 1415 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food foams multiphase flow non-Newtonian fluid bubble breakup microfluidics high speed imaging Mechanical engineering and machinery TJ1-1570
spellingShingle	food foams multiphase flow non-Newtonian fluid bubble breakup microfluidics high speed imaging Mechanical engineering and machinery TJ1-1570 Julian Sepulveda Agnès Montillet Dominique Della Valle Catherine Loisel Alain Riaublanc Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
description	This work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature of the liquid base are presently investigated through visualizations of the flow typology of bubbles trains, aiming to expand the knowledge on key parameters that lead to an improved gas breakup. The tested set of conditions is not encountered in traditional microfluidics systems: i.e., throughputs up to 19 L·h<sup>−1</sup> for the liquid phase, process velocities around 20 m·s<sup>−1</sup> and flow of complex fluids. The behavior of solutions based on xanthan gum (XG) and whey proteins (WPI) is compared to that of solutions containing one of these ingredients or other ones (caseinates, glycerol). The structural and end-used properties of the final foams, namely the bubble diameter and rheological behavior, are evaluated. The incorporation of XG induces bubble shape stabilization even at the highest shear rates (~10<sup>5</sup> s<sup>−1</sup>) encountered in the mixing channel. “Controlled” interfacial breakup by tip-streaming or binary breakup are only observed with the WPI/XG biopolymers. This study indubitably highlights the essential role of the process/formulation interaction in the development of structural and functional properties of food foams when using microfluidics at high throughput.
format	article
author	Julian Sepulveda Agnès Montillet Dominique Della Valle Catherine Loisel Alain Riaublanc
author_facet	Julian Sepulveda Agnès Montillet Dominique Della Valle Catherine Loisel Alain Riaublanc
author_sort	Julian Sepulveda
title	Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
title_short	Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
title_full	Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
title_fullStr	Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
title_full_unstemmed	Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
title_sort	towards high throughput structuring of liquid foams in microchannels: effect of geometry, flowrate and formulation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/53212e47c2db4f71a8d1eaf78f03d498
work_keys_str_mv	AT juliansepulveda towardshighthroughputstructuringofliquidfoamsinmicrochannelseffectofgeometryflowrateandformulation AT agnesmontillet towardshighthroughputstructuringofliquidfoamsinmicrochannelseffectofgeometryflowrateandformulation AT dominiquedellavalle towardshighthroughputstructuringofliquidfoamsinmicrochannelseffectofgeometryflowrateandformulation AT catherineloisel towardshighthroughputstructuringofliquidfoamsinmicrochannelseffectofgeometryflowrateandformulation AT alainriaublanc towardshighthroughputstructuringofliquidfoamsinmicrochannelseffectofgeometryflowrateandformulation
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Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation

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