Abstract
We investigated the formation of food foams using a novel packed bed system at different operating pressures. The foaming process was based on simultaneous injection of continuous (whey protein solution) and dispersed (nitrogen gas) phases into a column containing a packed bed of glass beads. Bubbles were produced by entrapment of nitrogen by thin films of continuous phase inside the porous medium. Initial results show a proof of principle that the proposed system can be an effective method for the controlled production of foams at overruns of up to 600%. The entire window of operation regarding all process and formulation possibilities is expected to be much wider but needs to be established in future research.
Original language | English |
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Pages (from-to) | 561-564 |
Number of pages | 4 |
Journal | Food and Bioproducts Processing |
Volume | 94 |
DOIs | |
Publication status | Published - Apr 1 2015 |
Externally published | Yes |
Keywords
- Emulsion
- Foam
- Foam stability
- Glass beads
- Overrun
- Packed bed
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Biochemistry
- Chemical Engineering(all)