Effect of processing parameters on foam formation using a continuous system with a mechanical whipper

Indrawati, Linda; Wang, Zebin; Narsimhan, Ganesan; González, J.J.

doi:10.1016/j.jfoodeng.2008.01.015

Cited by 53 publications

(28 citation statements)

References 31 publications

(54 reference statements)

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“…Increasing N always contribute to decrease sharply the average bubble size and to narrow the bubble size distribution. This result is in good agreement with those obtained by Indrawati et al (2008aIndrawati et al ( , 2008b. Similarly, pressurised conditions lead to a further decrease of Sauter diameter and provided more uniform size distributions (see Fig.…”

Section: Microstructure Analysissupporting

confidence: 91%

“…However, only a few studies investigated either dynamic heat treatment (Nicorescu et al, 2008a, Nicorescu et al, 2009a, Nicorescu et al, 2009b or continuous aeration under steady state conditions (see, e.g. Djelveh & Gros, 1995;Hanselmann & Windhab, 1999;Thakur, Vial, & Djelveh, 2003;Müller-Fischer & Windhab, 2005;Indrawati, Wang, & Narsimhan, 2008b;Indrawati, Wang, Narsimhan, & Gonzalez, 2008a;Narchi, Vial, & Djelveh, 2007). In the food industry, aeration is typically carried out in axial rotor-stator mixers, using rotor and stator fitted with rows of pins (Hanselmann & Windhab, 1999;Labbafi et al, 2005;Müller-Fischer & Windhab, 2005), except for ice cream for which scraped surface heat exchangers prevail.…”

Section: Introductionmentioning

confidence: 99%

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Influence of protein heat treatment on the continuous production of food foams

Nicorescu

Vial

Loisel

et al. 2010

Food Research International

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Section: Microstructure Analysissupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Influence of protein heat treatment on the continuous production of food foams

Nicorescu

Vial

Loisel

et al. 2010

Food Research International

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“…As listed in Table 2, the average pore sizes decrease with the rotating speed. It had been found that the average size of bubbles decreased with the mixing speed during the investigation of the foaming property of proteins [34][35][36]. Since the pores of the Si 3 N 4 foams prepared by using the protein foaming method are directly derived from the bubbles in the foamed slurry, the pore size distribution of the products is determined by the size distribution of bubbles in the foamed slurry.…”

Section: Resultsmentioning

confidence: 99%

“…5, average bubble size decreases with the rotating speed. This decrease in bubble size was thought to be due to more bubbles breakup as a result of higher shear stress at higher rotating speed [34][35][36]. In addition, bubbles pack more compact at higher rotating speed.…”

Section: Discussionmentioning

confidence: 99%

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

Yin

Zhou

et al. 2015

J Porous Mater

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A planetary ball-milling foaming route was employed by the protein foaming method for preparing silicon nitride (Si 3 N 4 ) foams. In comparison with the commonly used tumbling foaming route of protein foaming method, pores of the Si 3 N 4 foams fabricated by this new foaming route are more uniform in size distribution and the pores pack more compact. Furthermore, effects of the rotating speed on the structure and the property of the Si 3 N 4 foams fabricated by this new foaming route were investigated. It was indicated that the average pore size decreased with the rotating speed, whereas the count of windows on the walls increased with the rotating speed. Moreover, the windows were found to have a negative influence on the phase transformation of Si 3 N 4 from a phase to b phase.

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“…Moreover the published studies on the link between processing conditions and foam properties are restricted to mechanical agitation based methods employed for the production of foams (Balerin et al, 2007;Bals and Kulozik, 2003;Indrawati et al, 2008;Thakur et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Production of milk foams by steam injection: The effects of steam pressure and nozzle design

Sher¹,

Gumy

Niranjan

2015

Journal of Food Engineering

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Please cite this article as: Jimenez-Junca, C., Sher, A., Gumy, J-C., Niranjan, K., Production of milk foams by steam injection: the effects of steam pressure and nozzle design, Journal of Food Engineering (2015), doi: http://dx. AbstractFoam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams in coffee shops by injection of steam uses milk as its main ingredient which limits the control of foam properties by changing the biochemical characteristics of the continuous phase. Therefore, the control of process conditions and nozzle design are the only ways available to produce foams with diverse properties. Milk foams were produced employing different steam pressures (100-280 kPa gauge) and nozzle designs (ejector, plunging-jet and confined-jet nozzles). The foamability of milk, and the stability, bubble size and texture of the foams were investigated. Variations in steam pressure and nozzle design changed the hydrodynamic conditions during foam production, resulting in foams having a range of properties. Steam pressure influenced foam characteristics, although the net effect depended on the nozzle design used. These results suggest that, in addition to the physicochemical determinants of milk, the foam properties can also be controlled by changing the steam pressure and nozzle design.

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Effect of processing parameters on foam formation using a continuous system with a mechanical whipper

Cited by 53 publications

References 31 publications

Influence of protein heat treatment on the continuous production of food foams

Influence of protein heat treatment on the continuous production of food foams

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

Production of milk foams by steam injection: The effects of steam pressure and nozzle design

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