The Experts below are selected from a list of 16362 Experts worldwide ranked by ideXlab platform

Denis Flick - One of the best experts on this subject based on the ideXlab platform.

  • Effect of calcium chloride and moderate shear on beta-lactoglobulin aggregation in processing-like conditions
    Journal of Food Engineering, 2013
    Co-Authors: Nicolas Erabit, Denis Flick, Graciela Alvarez
    Abstract:

    The influence of two variables (moderate shear and calcium chloride concentration) on the properties of beta-lactoglobulin (beta-lg) aggregate suspensions obtained by dynamic heat treatment (85 degrees C for 60 s) was studied. Variations in calcium chloride concentration from 5.1 to 7.1 mM were imposed, and led to major changes in the aggregate properties. The characterization of the aggregate size was performed using three distinct methods: laser granulometer, dynamic light scattering (DLS) and focus beam Reflectance Measurement (FBRM). Viscosity and residual native fraction were also determined. Statistical analysis of experimental data underlines the important combined effect of the two variables and paves the way for new ways of controlling the aggregate functionalities. The calcium chloride concentration has an effect on the entire aggregation process, from native beta-lg to large aggregates. On the other hand, shear only impacts the formation of the large aggregates. (C) 2012 Elsevier Ltd. All rights reserved.

  • online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement fbrm technology influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Hayat Benkhelifa, Marcela Arellano, Denis Flick, Graciela Alvarez
    Abstract:

    Abstract In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall.

  • Online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement (FBRM) technology. Influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Marcela Arellano, Hayat Benkhelifa, Denis Flick, Graciela Alvarez
    Abstract:

    In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall. © 2012 Elsevier Ltd. All rights reserved.

  • study of crystal size evolution by focused beam Reflectance Measurement during the freezing of sucrose water solutions in a scraped surface heat exchanger
    Process Biochemistry, 2010
    Co-Authors: Anis Haddad Amamou, Hayat Benkhelifa, Denis Flick, G. Alvarez
    Abstract:

    This study examines the freezing step that occurs in a scraped-surface heat exchanger during the manufacturing of sorbet. During this step, the product enters the exchanger as a liquid, then it is cooled and partially crystallized before exiting the exchanger as a mixture of liquid and ice, also called sorbet. The freezing step governs the final quality of the product, particularly its texture. Most existing studies have focused on the product after freezing at the exchanger exit. The aim of this work was both to follow the evolution of the ice crystals' granulometry during the freezing of sorbet in the exchanger and to relate this evolution to process parameters such as refrigeration temperature, scraper speed and initial sucrose concentration. Few in situ sensors exist to follow granulometry, and this fact is especially true for rapid kinetics and concentrated suspensions. Focused-beam Reflectance Measurement (FBRM), an original tool, was used in this study. FBRM is currently used in the chemical and pharmaceutical industries to follow product granulometry, but it is not used in food-related applications. In our study, an experimental protocol was developed to assure identical initial thermal and crystallization conditions. First, the sensor sensitivity and the repeatability of the results were verified. The Measurements performed with the FBRM probe showed that this technique can be used to follow crystal granulometry in a sorbet consisting of up to 30% of ice. The effect of process parameters was then analyzed. It appears that a decrease in refrigeration temperature accelerates ice crystallization and yields slightly smaller crystals. The same effect is observed with increasing scraper speed. Additionally, when the initial sucrose concentration in the solution is increased, the ice fraction increases more slowly but the mean chord length is smaller. (C) 2010 Elsevier Ltd. All rights reserved.

  • Study of crystal size evolution by focused-beam Reflectance Measurement during the freezing of sucrose/water solutions in a scraped-surface heat exchanger
    Process Biochemistry, 2010
    Co-Authors: Anis Haddad Amamou, Hayat Benkhelifa, Graciela Alvarez, Denis Flick
    Abstract:

    This study examines the freezing step that occurs in a scraped-surface heat exchanger during the manufacturing of sorbet. During this step, the product enters the exchanger as a liquid, then it is cooled and partially crystallized before exiting the exchanger as a mixture of liquid and ice, also called sorbet. The freezing step governs the final quality of the product, particularly its texture. Most existing studies have focused on the product after freezing at the exchanger exit. The aim of this work was both to follow the evolution of the ice crystals' granulometry during the freezing of sorbet in the exchanger and to relate this evolution to process parameters such as refrigeration temperature, scraper speed and initial sucrose concentration. Few in situ sensors exist to follow granulometry, and this fact is especially true for rapid kinetics and concentrated suspensions. Focused-beam Reflectance Measurement (FBRM), an original tool, was used in this study. FBRM is currently used in the chemical and pharmaceutical industries to follow product granulometry, but it is not used in food-related applications. In our study, an experimental protocol was developed to assure identical initial thermal and crystallization conditions. First, the sensor sensitivity and the repeatability of the results were verified. The Measurements performed with the FBRM probe showed that this technique can be used to follow crystal granulometry in a sorbet consisting of up to 30% of ice. The effect of process parameters was then analyzed. It appears that a decrease in refrigeration temperature accelerates ice crystallization and yields slightly smaller crystals. The same effect is observed with increasing scraper speed. Additionally, when the initial sucrose concentration in the solution is increased, the ice fraction increases more slowly but the mean chord length is smaller. (C) 2010 Elsevier Ltd. All rights reserved.

Hayat Benkhelifa - One of the best experts on this subject based on the ideXlab platform.

  • online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement fbrm technology influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Hayat Benkhelifa, Marcela Arellano, Denis Flick, Graciela Alvarez
    Abstract:

    Abstract In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall.

  • Online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement (FBRM) technology. Influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Marcela Arellano, Hayat Benkhelifa, Denis Flick, Graciela Alvarez
    Abstract:

    In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall. © 2012 Elsevier Ltd. All rights reserved.

  • study of crystal size evolution by focused beam Reflectance Measurement during the freezing of sucrose water solutions in a scraped surface heat exchanger
    Process Biochemistry, 2010
    Co-Authors: Anis Haddad Amamou, Hayat Benkhelifa, Denis Flick, G. Alvarez
    Abstract:

    This study examines the freezing step that occurs in a scraped-surface heat exchanger during the manufacturing of sorbet. During this step, the product enters the exchanger as a liquid, then it is cooled and partially crystallized before exiting the exchanger as a mixture of liquid and ice, also called sorbet. The freezing step governs the final quality of the product, particularly its texture. Most existing studies have focused on the product after freezing at the exchanger exit. The aim of this work was both to follow the evolution of the ice crystals' granulometry during the freezing of sorbet in the exchanger and to relate this evolution to process parameters such as refrigeration temperature, scraper speed and initial sucrose concentration. Few in situ sensors exist to follow granulometry, and this fact is especially true for rapid kinetics and concentrated suspensions. Focused-beam Reflectance Measurement (FBRM), an original tool, was used in this study. FBRM is currently used in the chemical and pharmaceutical industries to follow product granulometry, but it is not used in food-related applications. In our study, an experimental protocol was developed to assure identical initial thermal and crystallization conditions. First, the sensor sensitivity and the repeatability of the results were verified. The Measurements performed with the FBRM probe showed that this technique can be used to follow crystal granulometry in a sorbet consisting of up to 30% of ice. The effect of process parameters was then analyzed. It appears that a decrease in refrigeration temperature accelerates ice crystallization and yields slightly smaller crystals. The same effect is observed with increasing scraper speed. Additionally, when the initial sucrose concentration in the solution is increased, the ice fraction increases more slowly but the mean chord length is smaller. (C) 2010 Elsevier Ltd. All rights reserved.

  • Study of crystal size evolution by focused-beam Reflectance Measurement during the freezing of sucrose/water solutions in a scraped-surface heat exchanger
    Process Biochemistry, 2010
    Co-Authors: Anis Haddad Amamou, Hayat Benkhelifa, Graciela Alvarez, Denis Flick
    Abstract:

    This study examines the freezing step that occurs in a scraped-surface heat exchanger during the manufacturing of sorbet. During this step, the product enters the exchanger as a liquid, then it is cooled and partially crystallized before exiting the exchanger as a mixture of liquid and ice, also called sorbet. The freezing step governs the final quality of the product, particularly its texture. Most existing studies have focused on the product after freezing at the exchanger exit. The aim of this work was both to follow the evolution of the ice crystals' granulometry during the freezing of sorbet in the exchanger and to relate this evolution to process parameters such as refrigeration temperature, scraper speed and initial sucrose concentration. Few in situ sensors exist to follow granulometry, and this fact is especially true for rapid kinetics and concentrated suspensions. Focused-beam Reflectance Measurement (FBRM), an original tool, was used in this study. FBRM is currently used in the chemical and pharmaceutical industries to follow product granulometry, but it is not used in food-related applications. In our study, an experimental protocol was developed to assure identical initial thermal and crystallization conditions. First, the sensor sensitivity and the repeatability of the results were verified. The Measurements performed with the FBRM probe showed that this technique can be used to follow crystal granulometry in a sorbet consisting of up to 30% of ice. The effect of process parameters was then analyzed. It appears that a decrease in refrigeration temperature accelerates ice crystallization and yields slightly smaller crystals. The same effect is observed with increasing scraper speed. Additionally, when the initial sucrose concentration in the solution is increased, the ice fraction increases more slowly but the mean chord length is smaller. (C) 2010 Elsevier Ltd. All rights reserved.

Graciela Alvarez - One of the best experts on this subject based on the ideXlab platform.

  • Effect of calcium chloride and moderate shear on beta-lactoglobulin aggregation in processing-like conditions
    Journal of Food Engineering, 2013
    Co-Authors: Nicolas Erabit, Denis Flick, Graciela Alvarez
    Abstract:

    The influence of two variables (moderate shear and calcium chloride concentration) on the properties of beta-lactoglobulin (beta-lg) aggregate suspensions obtained by dynamic heat treatment (85 degrees C for 60 s) was studied. Variations in calcium chloride concentration from 5.1 to 7.1 mM were imposed, and led to major changes in the aggregate properties. The characterization of the aggregate size was performed using three distinct methods: laser granulometer, dynamic light scattering (DLS) and focus beam Reflectance Measurement (FBRM). Viscosity and residual native fraction were also determined. Statistical analysis of experimental data underlines the important combined effect of the two variables and paves the way for new ways of controlling the aggregate functionalities. The calcium chloride concentration has an effect on the entire aggregation process, from native beta-lg to large aggregates. On the other hand, shear only impacts the formation of the large aggregates. (C) 2012 Elsevier Ltd. All rights reserved.

  • online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement fbrm technology influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Hayat Benkhelifa, Marcela Arellano, Denis Flick, Graciela Alvarez
    Abstract:

    Abstract In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall.

  • Online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement (FBRM) technology. Influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Marcela Arellano, Hayat Benkhelifa, Denis Flick, Graciela Alvarez
    Abstract:

    In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall. © 2012 Elsevier Ltd. All rights reserved.

  • Study of crystal size evolution by focused-beam Reflectance Measurement during the freezing of sucrose/water solutions in a scraped-surface heat exchanger
    Process Biochemistry, 2010
    Co-Authors: Anis Haddad Amamou, Hayat Benkhelifa, Graciela Alvarez, Denis Flick
    Abstract:

    This study examines the freezing step that occurs in a scraped-surface heat exchanger during the manufacturing of sorbet. During this step, the product enters the exchanger as a liquid, then it is cooled and partially crystallized before exiting the exchanger as a mixture of liquid and ice, also called sorbet. The freezing step governs the final quality of the product, particularly its texture. Most existing studies have focused on the product after freezing at the exchanger exit. The aim of this work was both to follow the evolution of the ice crystals' granulometry during the freezing of sorbet in the exchanger and to relate this evolution to process parameters such as refrigeration temperature, scraper speed and initial sucrose concentration. Few in situ sensors exist to follow granulometry, and this fact is especially true for rapid kinetics and concentrated suspensions. Focused-beam Reflectance Measurement (FBRM), an original tool, was used in this study. FBRM is currently used in the chemical and pharmaceutical industries to follow product granulometry, but it is not used in food-related applications. In our study, an experimental protocol was developed to assure identical initial thermal and crystallization conditions. First, the sensor sensitivity and the repeatability of the results were verified. The Measurements performed with the FBRM probe showed that this technique can be used to follow crystal granulometry in a sorbet consisting of up to 30% of ice. The effect of process parameters was then analyzed. It appears that a decrease in refrigeration temperature accelerates ice crystallization and yields slightly smaller crystals. The same effect is observed with increasing scraper speed. Additionally, when the initial sucrose concentration in the solution is increased, the ice fraction increases more slowly but the mean chord length is smaller. (C) 2010 Elsevier Ltd. All rights reserved.

Marcela Arellano - One of the best experts on this subject based on the ideXlab platform.

  • online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement fbrm technology influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Hayat Benkhelifa, Marcela Arellano, Denis Flick, Graciela Alvarez
    Abstract:

    Abstract In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall.

  • Online ice crystal size Measurements during sorbet freezing by means of the focused beam Reflectance Measurement (FBRM) technology. Influence of operating conditions
    Journal of Food Engineering, 2012
    Co-Authors: Marcela Arellano, Hayat Benkhelifa, Denis Flick, Graciela Alvarez
    Abstract:

    In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam Reflectance Measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall. © 2012 Elsevier Ltd. All rights reserved.

Carolyn A Koh - One of the best experts on this subject based on the ideXlab platform.

  • Measurement and calibration of droplet size distributions in water in oil emulsions by particle video microscope and a focused beam Reflectance method
    Industrial & Engineering Chemistry Research, 2010
    Co-Authors: John A Boxall, Dendy E Sloan, Carolyn A Koh, Amadeu K Sum
    Abstract:

    Water droplet sizes in crude oil emulsions were measured using an in situ particle video microscope (PVM) probe and a focused beam Reflectance Measurement (FBRM) probe for a variety of oils spanning over two orders of magnitude in viscosity and for varying shear rates. The arithmetic or Sauter mean diameter was found to maintain the same constants of proportionality with the maximum (99th percentile) droplet size for different distributions, previously only shown for water-continuous emulsions. The FBRM values for the mean droplet size, while lower than the PVM values, could be related to the latter by an empirical quadratic relationship with an average error of less than 20%. The droplet size distribution was found to be represented well by a log-normal distribution with good agreement between correlated and measured mean droplet size. Following the agreement between the mean and maximum droplet sizes, the log-normal standard deviation was linearly related to the mean droplet size. The PVM probe was foun...

  • measuring the particle size of a known distribution using the focused beam Reflectance Measurement technique
    Chemical Engineering Science, 2008
    Co-Authors: David Greaves, John A Boxall, James Mulligan, Alberto Montesi, Jefferson L Creek, Dendy E Sloan, Carolyn A Koh
    Abstract:

    Abstract The accuracy of the focused beam Reflectance Measurement (FBRM) probe, which measures a chord length distribution, from Mettler–Toledo Lasentec ® has been explored. A particle video microscope (PVM) probe, which provides in situ digital images, was used as a direct visual method to test the reliability of the FBRM results. These probes can provide in situ particle characterization at high pressures. The FBRM has been used to study emulsions and ice and clathrate hydrate formation. The ability of the FBRM to accurately characterize unimodal and bimodal distributions of particles and droplets and to measure agglomeration events was investigated. It was found that while the FBRM can successfully identify system changes, certain inaccuracies exist in the chord length distributions. Particularly, the FBRM was found to oversize unimodal distributions of glass beads, but undersize droplets in an emulsion and was unable to measure full agglomerate sizes. The onset of ice and hydrate nucleation and growth were successfully detected by the FBRM, but quantitative analysis of the particle and agglomerate sizes required simultaneous PVM Measurements to be performed.