Shear localisation in interfacial particle layers and its influence on Lissajous-plots

Interfacial rheological measurements often show in their nonlinear Lissajous-plots rhombus or saddle-like shapes indicating complex local deformation behaviour. A strong interacting silica particle and an almost not interacting clay particle were studied in respect to their interfacial rheological properties. Large amplitude oscillation shear measurements were performed with a bicone geometry and combined with optical measurements, from which particle tracks were calculated. A correlation was found between the appearance of shear localisation and Lissajous-plot shapes. Silica particles showed shear localisation at the bicone edge and rhombic plateaus in the Lissajous-plot, while the shear localisation for the clay particles was observed at the cup's wall as saddle-like shaped Lissajous-plots

Food Engineering at Multiple Scales:Case Studies, Challenges and the Future—A European Perspective

Abstract A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation infreezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure–property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro- and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future FoodEngineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills