Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device

In the present study, dimensional analysis has been developed in order to identify the ratios governing the foam development network, with mixers combining dual whip revolution speeds. It is first suggested that, for a given planetary whip mixer and foaming solution, the set of dimensionless ratios characterizing the course of gas hold-up can be reduced to modified Froude and revolution numbers, as in the case of a classical mixing system. This requires the introduction of a characteristic velocity, instead of the two individual rotational speeds of the whip, in the corresponding list of governing parameters. An analytical expression for this characteristic velocity is then proposed, and gas hold-up measurements are made at various whip speed ratios, using a given food model-recipe, containing whole eggs and sugar. Our experimental results were evaluated, in order to validate the proposed dimensional analysis. It is shown that the aeration process requires a very low, modified revolution number to reach steady state values. It is also shown that the asymptotic values of gas hold-up are influenced by the modified Froude number. Depending on the values of the modified Froude number, it is noted that coalescence can occur, which then contributes to a reduction in gas hold-up. It has also been established that the modified Froude number can account for the eccentricity of planetary mixers, and consequently, that this number is a robust indicator for the determination of the optimum gas hold-up value, when air incorporation is produced by various planetary whipping devices. The results described in this paper enable foaming processes using planetary whipping mixers to be optimized, by proposing a framework in which the impeller speed ratio and aeration time can be set in such a way as to control the simultaneous entrainment and disentrainment of gas. Finally, this work can be further extended to other gas/liquid applications in which planetary mixers are used, such as surface aeration in wastewater treatment plants

Bread dough preparation in a mixer; impact of rotation speed and of energy on selected dough properties

International audienc

Bread dough preparation in a mixer; impact of mixing process on dough properties

International audienc

A multiscale approach to understand dough microstructure formation during process; from protein network to dough rheology

International audienc

Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure

International audienc

Characterisation of microbial attack on archaeological bone

As part of an EU funded project to investigate the factors influencing bone preservation in the archaeological record, more than 250 bones from 41 archaeological sites in five countries spanning four climatic regions were studied for diagenetic alteration. Sites were selected to cover a range of environmental conditions and archaeological contexts. Microscopic and physical (mercury intrusion porosimetry) analyses of these bones revealed that the majority (68%) had suffered microbial attack. Furthermore, significant differences were found between animal and human bone in both the state of preservation and the type of microbial attack present. These differences in preservation might result from differences in early taphonomy of the bones. © 2003 Elsevier Science Ltd. All rights reserved