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Effects of confined geometry on phase-separated dextran/gelatine mixtures exposed to shear
SIK – Institutet för livsmedel och bioteknik.
2005 (English)In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 288, no 1, 222-229 p.Article in journal (Refereed)
Abstract [en]

The effect of shear on aqueous phase-separated dextran/fish gelatine mixtures with a total concentration of 5 and 10% was studied in a confined geometry. It was measured as a function of composition, strain rate and gap size. This was done by using both small-angle light scattering and a shear cell combined with a confocal laser scanning microscope. At a total polymer concentration of 5%, small-angle light scattering results showed that up to 100 s-1 the deformation of the domains increases with the strain rate. At strain rates less than 100 s-1, the response of the system to strain is dominated by strain rate-dependent deformation. At a higher strain rate there might be balance between break-up and re-coalescence. At a total concentration of 10%, small effects of the gap size were found. In confined geometry, the coalescence rate was faster than expected from viscous hydrodynamic growth. The microscope images showed that the gelatine-enriched phase forms a wetting layer on the surface of the glass wall. The degree of wetting appears to increase with increasing the strain rate up to 60 s -1 and decreases again at higher strain rates. © 2005 Elsevier Inc. All rights reserved.

Place, publisher, year, edition, pages
2005. Vol. 288, no 1, 222-229 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8864DOI: 10.1016/j.jcis.2005.02.063OAI: oai:DiVA.org:ri-8864DiVA: diva2:966737
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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