Two-phase modelling of air bubbles in ice cream

Howell, P.D. and Muldoon, M. (2003) Two-phase modelling of air bubbles in ice cream. European Study Group with Industry > 46th ESGI [Bristol 31/3/2003 - 4/4/2003].

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EPrint Type:	Study Group Report
Study Group:	European Study Group with Industry > 46th ESGI [Bristol 31/3/2003 - 4/4/2003]
Company Name:	Unilever Research
Industrial Sector:	Food and Drink
Additional Contributors:	Allwright, D.J. and Breward, C.J.W. and Fozard, J. and Howison, S.D. and Ockendon, J.R. and Parrott, J. and Please, C.P. and Poole, C. and White, G.S. and Wilson, R.E.
ID Code:	24
Deposited By:	Gordon White
Deposited On:	10 June 2004

Problem Statement

Ice cream is essentially a foam consisting of air bubbles dispersed in a mixture of fat, water and ice crystals. The air fraction is typically around 50% by volume, and this is crucial for the product to have the consistency and texture desired by customers. A common manufacturing method involves mixing the air and other ingredients under high pressure before discharging the product to atmospheric pressure for further processing. As the pressure is released, air may escape from the foam into the atmosphere. The Study Group was asked to quantify this air loss and to predict how it might depend on, for example, the rheological properties of the foam mixture, the bubble size distribution and the rate at which the pressure is released.

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