Performance of scraped surface heat exchangers in foaming food processes

Abstract

The foaming process was studied in scraped surface heat exchangers (SSHE) under steady-state flow conditions. A model food was used; to ensure foaming, it was subjected to several experiments in batches using a stirred tank. These showed that temperatures up to 50°C improved foaming capacity. Stability of the product was improved when temperature reached the temperature of protein coagulation. Concentrations of starch up to 3 g/100 g increased apparent viscosity and improved stability of the product. In SSHEs foaming yield was similar to that obtained in a stirred tank. Foaming capacity depended on gas flow rate; rotation speed improved foaming capacity up to 1150 rpm. The advantage of SSHE over other rotor-stator mixers is the possibility of controlling the protein denaturing, and the stabilization and pasteurization of the product. © 1993 Academic Press.