A Kinetic Description for the Destabilization Process of Protein Foams

Autores
Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.
Fil: Panizzolo, L. A.. Universidad de la República; Uruguay
Fil: Mussio, L. E.. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
foams
destabilization
kinetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103428
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Kinetic Description for the Destabilization Process of Protein FoamsPanizzolo, L. A.Mussio, L. E.Añon, Maria Cristinafoamsdestabilizationkineticshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.Fil: Panizzolo, L. A.. Universidad de la República; UruguayFil: Mussio, L. E.. Universidad de la República; UruguayFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaTaylor & Francis2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103428Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina; A Kinetic Description for the Destabilization Process of Protein Foams; Taylor & Francis; International Journal Of Food Properties; 15; 1; 1-2012; 60-681094-2912CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942911003687264info:eu-repo/semantics/altIdentifier/doi/10.1080/10942911003687264info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:52Zoai:ri.conicet.gov.ar:11336/103428instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:52.968CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Kinetic Description for the Destabilization Process of Protein Foams
title A Kinetic Description for the Destabilization Process of Protein Foams
spellingShingle A Kinetic Description for the Destabilization Process of Protein Foams
Panizzolo, L. A.
foams
destabilization
kinetics
title_short A Kinetic Description for the Destabilization Process of Protein Foams
title_full A Kinetic Description for the Destabilization Process of Protein Foams
title_fullStr A Kinetic Description for the Destabilization Process of Protein Foams
title_full_unstemmed A Kinetic Description for the Destabilization Process of Protein Foams
title_sort A Kinetic Description for the Destabilization Process of Protein Foams
dc.creator.none.fl_str_mv Panizzolo, L. A.
Mussio, L. E.
Añon, Maria Cristina
author Panizzolo, L. A.
author_facet Panizzolo, L. A.
Mussio, L. E.
Añon, Maria Cristina
author_role author
author2 Mussio, L. E.
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv foams
destabilization
kinetics
topic foams
destabilization
kinetics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.
Fil: Panizzolo, L. A.. Universidad de la República; Uruguay
Fil: Mussio, L. E.. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103428
Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina; A Kinetic Description for the Destabilization Process of Protein Foams; Taylor & Francis; International Journal Of Food Properties; 15; 1; 1-2012; 60-68
1094-2912
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103428
identifier_str_mv Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina; A Kinetic Description for the Destabilization Process of Protein Foams; Taylor & Francis; International Journal Of Food Properties; 15; 1; 1-2012; 60-68
1094-2912
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942911003687264
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942911003687264
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613817263194112
score 13.070432

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