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Abstract The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary… Click to show full abstract
Abstract The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary suspension) upon the addition of a secondary immiscible fluid, such as water (at 0.17–0.57 vol with respect to the oil), to preferentially wet the particle surface, thus forming capillary bridges. The strength of the capillary bridges, measured through the rheological characterization of the structured oil suspensions, depends on (a) the surface properties of the particles (in both cases prevalently hydrophilic, with the three-phase contact angles 100 Pa vs.
Journal Title: Journal of Food Engineering
Year Published: 2018
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