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Diffusing wave spectroscopy used to study the influence of shear on aggregation.

Hilde G M Ruis1, Paul Venema, Erik van der Linden

  • 1Food Physics Laboratory, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.

Langmuir : the ACS Journal of Surfaces and Colloids
|June 13, 2008
PubMed
Summary

Diffusing wave spectroscopy reveals how shear affects food emulsions during acidification. Increasing shear reduces aggregate size at the sol-gel transition, creating a more open network structure.

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Area of Science:

  • Food science
  • Soft matter physics
  • Colloid science

Background:

  • Food emulsions are complex colloidal systems sensitive to environmental changes like pH and shear.
  • Understanding emulsion stability and structure under stress is crucial for food processing and product development.

Purpose of the Study:

  • To investigate the impact of shear rate on the aggregating behavior of a food-related emulsion during acidification.
  • To determine the relationship between shear, aggregate size, and network structure at the sol-gel transition.

Main Methods:

  • Diffusing wave spectroscopy (DWS) was employed to probe the dynamics of emulsion droplets.
  • Rheometry was used in conjunction with DWS to measure viscosity and characterize the emulsion's mechanical properties.
  • The study validated DWS principles using a non-aggregating latex suspension.

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Main Results:

  • Emulsion viscosity remained constant until pH 5.17 +/- 0.05, after which it increased, exhibiting shear-thinning behavior.
  • Photon-transport mean free path (l*) increased near the sol-gel transition, with autocorrelation curves shifting to longer times at low shear rates.
  • At lower pH (5.05 +/- 0.05), the system became non-ergodic, with fluctuating l* and incomplete autocorrelation decay.
  • The radius of aggregates at the sol-gel transition decreased with increasing shear rate.

Conclusions:

  • Shear rate significantly influences the aggregation and network formation in food emulsions during acidification.
  • Higher shear rates lead to smaller aggregate sizes at the sol-gel transition, suggesting a more open network structure.
  • DWS is a powerful tool for characterizing the structural and dynamic changes in aggregating colloidal systems under shear.