Shaping of gelling biopolymer drops in an elongation flow.
Shaping, defined as deformation in combination with gel formation of gelatine and kappa-carrageenan drops in an elongation flow, was studied. The focus was to investigate the possibility of shaping and fixating small drops in the diameter range 20 to 229 mum. In the shaping progress and the influence of experimental properties, the viscosity, temperature, and flow of the deforming fluid were examined on the final drop shape. In the experiments a hot emulsion of an aqueous biopolymer solution in silicone oil was injected into cold silicone oil where a deforming elongation flow field existed. After injection, a temperature decrease in the drops resulted in a gel formation of the biopolymer and a fixation of the deformed drop in the flow. The shape was measured and the effect on the drop aspect ratio was determined by image analysis. Over the total drop diameter range, kappa-carrageenan was more ellipsoid-shaped than gelatine, with a maximum aspect ratio of 6 compared to 4 for gelatine. For small drops, around 22 mum, it is possible to shape kappa-carrageenan, but for gelatine small drops tend to be unaffected. An increase in viscosity, temperature, and flow resulted in an increase in the final fixated shape of the drops. The differences in drop deformation between the biopolymers were explained by drop-viscosity/oil differences and differences in the kinetics of gel formation. The different gel formation kinetics resulted in a short, well-defined, shaping process for kappa-carrageenan, while for gelatine the process was more complex, with both deformation and relaxation present at different stages.
Hamberg
Lars
L
SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, Göteborg SE-40229, Sweden.
Walkenström
Pernilla
P
Hermansson
Anne-Marie
AM
D001704:Biopolymers / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D000461:Rhodophyta
D001704:Biopolymers; D005782:Gels; D002351:Carrageenan; D005780:Gelatin