Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion

Dutta, A.; Chengara, Anoop; Nikolov, Alex; Wasan, Darsh T.; Chen, K.; Campbell, Bruce

doi:10.1016/s0260-8774(03)00230-9

Cited by 29 publications

(23 citation statements)

References 14 publications

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“…In a polydisperse microbubble dispersion, the gas diffusion rate of a specific microbubble may be affected by the average diameter and the size distribution. The effect of surrounding bubbles on the gas diffusion rate is more significant for small bubbles than for large bubbles (Dutta et al, 2004). This may be one of the reasons why microbubbles having the same diameter exhibited different behavior in different systems.…”

Section: Effect Of Generation Methods On the Stability Of Microbubblesmentioning

confidence: 99%

A comparative study of microbubble generation by mechanical agitation and sonication

Nakajima

Ichikawa

et al. 2008

Innovative Food Science & Emerging Technologies

122

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Section: Effect Of Generation Methods On the Stability Of Microbubblesmentioning

confidence: 99%

A comparative study of microbubble generation by mechanical agitation and sonication

Nakajima

Ichikawa

et al. 2008

Innovative Food Science & Emerging Technologies

122

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“…Thus it can be concluded that the Ostwald Ripening retards the gas diffusion by transferring the gas to larger bubbles (Dutta et al, 2004).…”

Section: Destabilization Of Food Foamsmentioning

confidence: 99%

“…The bubble size decreases and consequently the pressure difference increases and there will be an acceleration of gas loss with time. Viscoelasticity of bubble surface would reduce the rate of gas diffusion (Dutta et al, 2004).…”

Section: Destabilization Of Food Foamsmentioning

confidence: 99%

“…According to the above mentioned foam destabilization factors, the rate of gas loss depends on these elements: Size of the bubbles, surface tension of the bubble (high surface tension makes the interface more stable and prevents that air passes across), permeability of the liquid film and distance from the free gas-liquid surface (Dutta et al, 2004); (as much as this distance is larger, the gas diffusion will be lesser).…”

Section: Destabilization Of Food Foamsmentioning

confidence: 99%

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Hydrophobins, beer foaming and gushing

et al. 2011

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“…There are many reported experimental results which have supported the EP theory [47,48] . In the literature concerning bubbles in foods alternative theories have also been considered [49]. One such example is the theory of de Vries [50], where the diffusion of gas only occurs over a thin layer close to the surface.…”

Section: Theory and Methodsmentioning

confidence: 99%

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Ettelaie

Murray

2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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It is shown that in systems containing bubbles stabilised by nanoparticles, the time scales for the dissolution of small microbubbles can be comparable with those involving the transport and adsorption of the stabilising nanoparticles onto the surface of the bubbles. We have studied the evolution of model bubble size distribution functions in the light of this effect and also the competition between different sized bubbles for the finite number of available particles. It is found that for dispersions moderately rich in nanoparticles, the width of the final distribution function can become broader than the initial one, whereas for cases deficient in particles the reverse is observed. For each given bubble size, there exists a particle to bubble concentration ratio above which the final size of a bubble of this radius is no longer affected by the presence of other bubbles. In a system deficient in particles, this can still hold true for bubbles in the lower end of the size distribution range, but not the ones at the upper end. By considering simple cases consisting of just two bubbles sizes, we show that the degree of shrinkage of the bigger bubbles is significantly increased in the presence of a small amount of gas in the form of smaller bubbles. In contrast, the final bubble size of the smaller bubbles is found to be largely insensitive to the amount of gas included within larger bubbles.The implications of these results for the final fraction of retained gas, in these types of particle stabilised bubble systems, is also discussed.3

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Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion

Cited by 29 publications

References 14 publications

A comparative study of microbubble generation by mechanical agitation and sonication

A comparative study of microbubble generation by mechanical agitation and sonication

Hydrophobins, beer foaming and gushing

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

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