Foam preparation at high-throughput using a novel packed bed system

Akmal Nazir, Abid A. Maan, Sami Sahin, Remko M. Boom, Karin Schroën

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


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 languageEnglish
Pages (from-to)561-564
Number of pages4
JournalFood and Bioproducts Processing
Publication statusPublished - Apr 1 2015
Externally publishedYes


  • Emulsion
  • Foam
  • Foam stability
  • Glass beads
  • Overrun
  • Packed bed

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • General Chemical Engineering


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