Membranes | |
Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System | |
Karin Schroën1  Jolet de Ruiter1  Boxin Deng1  Tessa Neef1  | |
[1] Food Process Engineering Group, Department of Agrotechnology & Food Science, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; | |
关键词: cross-flow membrane foaming (CFMF); whey protein; (sub)millisecond; bubble formation; bubble coalescence; convective transport; | |
DOI : 10.3390/membranes11090710 | |
来源: DOAJ |
【 摘 要 】
Membrane foaming is a promising alternative to conventional foaming methods to produce uniform bubbles. In this study, we provide a fundamental study of a cross-flow membrane foaming (CFMF) system to understand and control bubble formation for various process conditions and fluid properties. Observations with high spatial and temporal resolution allowed us to study bubble formation and bubble coalescence processes simultaneously. Bubble formation time and the snap-off bubble size (
【 授权许可】
Unknown