Effects of flow constriction on foamed viscous shear-thinning fluids downstream of a continuous multi rotor-stator foaming device

Foam flow through processing equipment can seriously affect the structure of foam and its quality attributes. In design a formulation system, it is therefore important to consider possible implications on end-of-pipe ensure preservation product quality. We study straight pipe with without presence narrow orifice plate and, hence, dynamic stability wet food relevant foams fine texture high static generated from complex formulations viscous shear-thinning fluids in continuous multi rotor-stator device. The effects fluid formulation, gas-liquid ratio, rotor speed constriction aperture size are investigated. Constricted cause transformations due significant bubble coalescence loss air volume resulting much coarser less stable foam. Increased surfactant content, liquid viscosity reduce help preserve structure.