The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
James A. O'mahony - One of the best experts on this subject based on the ideXlab platform.
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The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
Journal of Food Engineering, 2018Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, Alan L. Kelly, James A. O'mahonyAbstract:Abstract The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille Equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P
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Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches
Journal of Food Engineering, 2017Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, James A. O'mahony, Christiane Schmidmeier, Alan L. KellyAbstract:The induction of two dairy powders, skim milk powder (SMP; low-protein content), and milk protein isolate (MPI, high-protein content), was studied. The powder induction approaches investigated were (1) eductor alone, (2) eductor with a static mixer, and (3) eductor with high shear inline mixing. Measurement of pressure drop, from which viscosity was determined inline using the Hagen-Poiseuille Equation, offline viscometry and particle size analyses were performed. High shear inline mixing provided the most efficient induction of powders. In addition, more rapid powder induction, as observed from particle size analysis, was achieved for SMP in comparison to MPI, owing to its better rehydration properties. Inline pressure drop data demonstrated that dissolution of MPI had two distinct phases: (i) powder introduction, and (ii) powder breakdown, irrespective of configuration and concentration employed.
Jonathan J. O'sullivan - One of the best experts on this subject based on the ideXlab platform.
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The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
Journal of Food Engineering, 2018Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, Alan L. Kelly, James A. O'mahonyAbstract:Abstract The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille Equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P
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Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches
Journal of Food Engineering, 2017Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, James A. O'mahony, Christiane Schmidmeier, Alan L. KellyAbstract:The induction of two dairy powders, skim milk powder (SMP; low-protein content), and milk protein isolate (MPI, high-protein content), was studied. The powder induction approaches investigated were (1) eductor alone, (2) eductor with a static mixer, and (3) eductor with high shear inline mixing. Measurement of pressure drop, from which viscosity was determined inline using the Hagen-Poiseuille Equation, offline viscometry and particle size analyses were performed. High shear inline mixing provided the most efficient induction of powders. In addition, more rapid powder induction, as observed from particle size analysis, was achieved for SMP in comparison to MPI, owing to its better rehydration properties. Inline pressure drop data demonstrated that dissolution of MPI had two distinct phases: (i) powder introduction, and (ii) powder breakdown, irrespective of configuration and concentration employed.
Siew Pheng Lim - One of the best experts on this subject based on the ideXlab platform.
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Internally staged permeator for gas/vapour separation: effect of pressure drop in annuli of annular hollow fibres
Chemical Engineering Science, 2001Co-Authors: Siew Pheng LimAbstract:The objective of this communication is to study pressure drop in the annulus of annular-hollow-fibre membranes used in an internally staged permeator (ISP). A new pressure drop Equation, known as the annulus-pressure drop model (Lim, 2000) developed from the continuity Equation and the momentum balance Equations with the consideration of gas compressibility and fibre permeability has been employed in this study. Comparison of the results obtained from the annulus-pressure drop model and the Hagen-Poiseuille Equation has been carried out, and pure gas/vapour permeation together with the separation of n-pentane from N 2 stream have been as examples to illustrate the importance of the pressure drop Equation developed.
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Gas/vapour separation using membranes:: Effect of pressure drop in lumen of hollow fibres
Chemical Engineering Science, 2000Co-Authors: Siew Pheng Lim, Xiaoyao TanAbstract:A new pressure drop Equation has been developed from the continuity Equation and the momentum balance Equations with the consideration of gas compressibility and "bre permeability. For the case of negligible permeation #ux, the pressure Equation reduces to the Hagen}Poiseuille Equation. The e!ects of design variables such as membrane permeability and "bre radius on the pressure pro"les and stage cut obtained from the two pressure models have been discussed. In addition, the e!ects of using the two pressure models, feed mode and membrane selectivity on operating variables such as the pressure ratio across the membrane and stage cut have also been studied. Numerical solutions of the two pressure models have been obtained for the separation of a volatile organic vapour from N 2 stream for the countercurrent #ow pattern. The use of the Hagen}Poiseuille Equation will result in either an overestimation or underestimation of the membrane area required at the stipulated stage cut depending on the feed mode operation. ( 2000 Elsevier Science Ltd. All rights reserved.
Masaaki Sekino - One of the best experts on this subject based on the ideXlab platform.
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Precise analytical model of hollow fiber reverse osmosis modules
Journal of Membrane Science, 1993Co-Authors: Masaaki SekinoAbstract:Abstract A highly reliable and detailed analytical model for the hollow fiber reverse osmosis module is reported. The model introduced concentration polarization into the transfer Equations, which are usually neglected, combined with the pressure drop in the fiber bore. In this model, friction-concentration-polarization model (FCP model), the membrane transport Equations were derived from the solution-diffusion model and the concentration polarization model while the pressure drop in the fiber bore was introduced with the Hagen-Poiseuille Equation. The membrane permeability constants in the solution-diffusion model were experimentally determined. The mass transfer coefficients in the concentration polarization model were calculated by previously derived Equations. The model was verified by reverse osmosis using Toyobo's hollow fiber modules for both brackish water and seawater desalination, and showed good agreement.
Alan L. Kelly - One of the best experts on this subject based on the ideXlab platform.
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The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
Journal of Food Engineering, 2018Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, Alan L. Kelly, James A. O'mahonyAbstract:Abstract The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille Equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P
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Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches
Journal of Food Engineering, 2017Co-Authors: Jonathan J. O'sullivan, Kamil P. Drapala, James A. O'mahony, Christiane Schmidmeier, Alan L. KellyAbstract:The induction of two dairy powders, skim milk powder (SMP; low-protein content), and milk protein isolate (MPI, high-protein content), was studied. The powder induction approaches investigated were (1) eductor alone, (2) eductor with a static mixer, and (3) eductor with high shear inline mixing. Measurement of pressure drop, from which viscosity was determined inline using the Hagen-Poiseuille Equation, offline viscometry and particle size analyses were performed. High shear inline mixing provided the most efficient induction of powders. In addition, more rapid powder induction, as observed from particle size analysis, was achieved for SMP in comparison to MPI, owing to its better rehydration properties. Inline pressure drop data demonstrated that dissolution of MPI had two distinct phases: (i) powder introduction, and (ii) powder breakdown, irrespective of configuration and concentration employed.
