China 
Africa 
Explore chapters and articles related to this topic
Mixing and Separation Processes
Published in C. Anandharamakrishnan, S. Padma Ishwarya, Essentials and Applications of Food Engineering, 2019
C. Anandharamakrishnan, S. Padma Ishwarya
Skimming of milk by centrifugation is governed by the following two principles: High centrifugal acceleration of fat globules: This causes the fat globules to move at a faster rate than natural creaming. When subjected to centrifugal force, the fat globules (or cream) in whole milk move in through the separation channels towards the axis of rotation. This is because the cream is less dense than the skim milk. Consequently, the skim milk moves outward and exits the centrifuge through a separate outlet.Dividing the zone of cream separation inside the centrifuge: This limits the distance over which the fat globules should move.
NanoemulsionsPreparation, Stability, and Application in Food
Published in C. Anandharamakrishnan, S. Parthasarathi, Food Nanotechnology, 2019
P. Karthik, Sayantani Dutta, C. Anandharamakrishnan
The perception of the creaminess in emulsion is measured in terms of increase in cream layer thickness. Creaming is formed due to the dispersed particles that either settle or float in the lower or upper portion of the emulsion system and it can be more opaque or creamier (Lieberman et al., 1998). A reduction in the average mean droplet size decreases the creaming velocity (Stokes’ law) that improves emulsion stability (Desrumaux and Marcand, 2002). Creaming was perceived as a destabilization of the emulsions into an opaque layer at the top (cream) and a marginally turbid or transparent layer at the bottom (serum). The creaming stability of nanoemulsions is monitored by quantifying the height of the cream layer on top (HC) and the height of total emulsion (HE) in the emulsion stored tube or container (Huimin et al., 2014). Creaming stability in terms of creaming index (%) was calculated using the following equation: CreamingIndexfalse(CI%false)=(HCHE)×100
Fundamentals of Treating the Interface
Published in Mukai Kusuhiro, Matsushita Taishi, Interfacial Physical Chemistry of High-Temperature Melts, 2019
Mukai Kusuhiro, Matsushita Taishi
The stability of emulsion and suspension is also an important issue in engineering. Since these dispersion systems are originally in a thermodynamic non-equilibrium state, the stability of the systems is equivalent to a kind of relaxation time required to achieve equilibrium state after the collapse of the dispersion system. The energy necessary for the collapse of the emulsion and suspension is expressed as the driving energy shown in Figure 2.24 in macroscopic perspective. From a microscopic perspective, one aspect of this destruction process is that it is induced by the fusion of particles. Another aspect is that the collapse is induced by the drainage, i.e., the process in which two liquid phases attempt to gather in one continuous phase by excluding one another. The fusion occurs in two stages, i.e., agglomeration and coalescence. Agglomeration is a phenomenon in which the droplets attach (through an interfacial film) by the attraction force between the droplets when two droplets come close due to the Brownian motion or motion caused by gravity. The same phenomenon can be found in suspension. Coalescence is the phenomenon in which the interfacial film between droplets collapses, and two droplets merge into one. This phenomenon is similar to the fusion of particles in suspension. Creaming is a phenomenon in which the drainage occurs prior to coalescence. Creaming is a process in which the droplets formed in the emulsion rise up or sink owing to the difference in the specific weight of the droplets and the dispersion medium. The separation state after this process is also referred to as creaming. The precipitation and floating of suspensions are similar to the creaming phenomenon. To control the emulsion, it is necessary to fully understand the factors promoting or inhibiting these processes. Such factors cited from the literature are summarized in Table 2.3,35 focusing on the research mainly conducted at room temperature.
Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing
Published in Journal of Dispersion Science and Technology, 2021
Hosahalli S. Ramaswamy, Jaideep K. Arora, Hamed Vatankhah, Ali R. Taherian, Navneet Rattan
For stability evaluation, 6 ml of sample was poured into a flat-bottom cylindrical glass tube (100 mm height, 16 mm internal diameter) and subjected to an optical scanning screening (Quick Scan, Coulter Crop., Maimi, FL). In order to quantify the creaming rate, the transmission of monochromatic light (λ = 850 nm) from each sample was measured as a function of their height. Creaming rate was then calculated from the height of the interfaces between the opaque droplet rich layer and transparent droplet depleted layer as a function of time for 12 days. Creaming rate was expressed as the slope of absolute thickness of layers per unit time.[21]
An experimental investigation of creaming phenomenon using a novel optical method: A case study of mineral oil-in-water emulsion
Published in Journal of Dispersion Science and Technology, 2018
Mehdi Ghanbari, Feridun Esmaeilzadeh, Mojtaba Binazadeh
Creaming has very high importance in food, pharmaceutical, and petrochemical industries.[345] Proper characterization of a creaming phenomenon requires the measurement of the dispersed-phase concentration profiles. In recent times, noninvasive measurements by optical methods such as digital image analysis have become more popular,[5] owing to their simplicity, reliability, and high productivity. Previous attempts to develop a high-throughput optical method[91011121314] have significant drawbacks.
A novel formulation of the pickering emulsion stabilized with silica nanoparticles and its thermal resistance at high temperatures
Published in Journal of Dispersion Science and Technology, 2018
Alireza Taherpour, Abdolnabi Hashemi
In an o/w emulsion, creaming is the migration of the oil drops to the upper surface of the emulsion phase. Creaming and sedimentation are gravity driven effects caused by differences in density between the continuous and the disperse phase, therefore will be much more rapid with a larger density difference between phases. The best device for measuring the stability of emulsion against creaming phenomena is centrifuge because this device can increase the gravity force.