Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Held, Michael; Schwaller, Patrick; Vaihinger, Markus; Denkel, Christoph (2017). Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams Journal of Food Science and Engineering, 7(5), pp. 249-261. David Publishing Co. 10.17265/2159-5828/2017.05.003

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The potential of local impedance spectroscopy (IS) to access changes in emulsions and foams has been investigated. As test systems we used the separation of a simple oil/vinegar mixture as well as the whipping process of dairy cream. For the latter, IS data were compared to particle size distribution (PSD) measurements. Our measurements show that local IS is indeed a valuable tool to locally study processes in emulsion. On one hand, it seems to be very sensitive to small water quantities in oil thus being a suitable method for process control in water removing processes. On the other hand, concerning fat foams, it seems to be able to detect the evolution of foam structures. Both examples show that local IS could be a helpful tool for process control.

Item Type:

Journal Article (Original Article)

Division/Institute:

School of Agricultural, Forest and Food Sciences > Abteilung Food Science & Management
Department of Engineering and Information Technology > Institute for Applied Laser, Photonics and Surface Technologies

Name:

Held, Michael; Schwaller, Patrick; Vaihinger, Markus and Denkel, Christoph

Subjects:

T Technology > T Technology (General)

ISSN:

21595828

Publisher:

David Publishing Co.

Language:

English

Submitter:

David Zimmer

Date Deposited:

11 Feb 2020 14:38

Last Modified:

11 Feb 2020 14:38

Publisher DOI:

10.17265/2159-5828/2017.05.003

Uncontrolled Keywords:

local IS, emulsions, foams, whipping of cream

ARBOR DOI:

10.24451/arbor.8239

URI:

https://arbor.bfh.ch/id/eprint/8239

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