Modelling and Simulation of Food Foams

The rheological behaviour of protein solutions containing bubbles at rest, but particularly during fluid mechanical transport is not sufficiently investigated yet. Protein foams have a great importance in food production because of their special sensory properties. A suspension that contains bubbles in a Newtonian liquid exhibits inherently a complex rheological behaviour, such as elastic effects, a shear- and time-dependent viscosity and normal stress differences. The deformation state of the bubbles in a suspension subjected to a steady shear is a function of the gas volume fraction ϕ and the capillary number N_Ca. In the present article, material equations for protein solutions with gas volume fractions ϕ ≤ 0.75 and small bubble deformations, i. e. N_Ca ≪ 1, are analysed and further developed. (© 2016 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim)