Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-24 DOI:10.1016/j.jfoodeng.2024.112331

Lucas Sales Queiroz , Angelique Berthome , Hector Gomez , Betul Yesiltas , Antonio Fernandes de Carvalho , Federico Casanova , Brais Martinez-Lopez

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引用次数: 0

Abstract

A phase field model based on the Cahn-Hilliard equation was validated experimentally by comparison of the numerical data with experimental data of emulsions of oil in water stabilized with Black Soldier Fly Larvae Proteins (BSFLP) and protein hydrolysates. Among the model parameters, the surface tension was determined by the pendant drop method, and the mobility by two different experiments, one based on the Turbiscan Stability Index, and another one based on the history of the average d_3,2, both of them throughout a 48 h period. The initial condition was built from an experimental droplet size distribution measured prior to phase separation. Results show that the model is able to quantitatively reproduce the phase separation kinetics, and provide an intuitive graphical representation of the droplet growth. Application of this procedure to other systems will allow the generalization of phase field modelling as a predictive tool for food applications.

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水解黑翅蝇幼虫蛋白质稳定的水包油型乳液：通过相场建模再现实验数据

通过将数值数据与使用黑线蝇幼虫蛋白（BSFLP）和蛋白质水解物稳定的水包油乳液的实验数据进行比较，对基于卡恩-希利亚德方程的相场模型进行了实验验证。在模型参数中，表面张力是通过垂滴法确定的，而流动性则是通过两个不同的实验确定的，一个是基于 Turbiscan 稳定指数，另一个是基于平均 d3,2 的历史，这两个实验都持续了 48 小时。初始条件是根据相分离前测量的实验液滴大小分布建立的。结果表明，该模型能够定量地再现相分离动力学，并以直观的图形表示液滴的增长。将这一程序应用于其他系统将使相场建模作为食品应用的预测工具得到推广。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.