Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose

Autores
Raharitsifa, Narindra; Genovese, Diego Bautista; Ratti, Cristina
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less stable but showed a higher degree of solidity (stronger structures), higher foaming capacity, and smaller bubble average diameter than methylcellulose foams. Foam stability increased with increasing concentrations of either methylcellulose or egg white. Increasing whipping times increased the stability of egg white foams only. Stability parameters (maximum drainage and drainage half-time) were correlated in terms of rheological parameters of the continuous phase (consistency index and apparent viscosity at 30/s, respectively). The correlations (R2= 0.766 and 0.951, respectively) were considered acceptable because they were independent of whipping time and foaming agent nature and concentration. Results on foam rheology obtained by dynamic and vane tests were in agreement, but the latter method was more sensitive. Optimal concentrations to obtain the most solid foams (0.2% methylcellulose and 2% to 3% egg white, respectively) were the same concentrations required for maximum foaming capacity. Based on this observation and previous models, an empirical expression was proposed to predict the degree of solidity (in terms of inverse phase angle and yield stress) only as a function of foam structural properties (air volume fraction and average bubble size). The model proved to be satisfactory to fit experimental results (R2= 0.848 and 0.975, respectively), independently of whipping time, foaming agent nature and concentration.
Fil: Raharitsifa, Narindra. Laval University; Canadá
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ratti, Cristina. Laval University; Canadá
Materia
Foams
Foam-Mat Drying
Stability
Rheology
Bubbles
Continuous Phase
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/36742

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network_name_str CONICET Digital (CONICET)
spelling Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, NarindraGenovese, Diego BautistaRatti, CristinaFoamsFoam-Mat DryingStabilityRheologyBubblesContinuous Phasehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less stable but showed a higher degree of solidity (stronger structures), higher foaming capacity, and smaller bubble average diameter than methylcellulose foams. Foam stability increased with increasing concentrations of either methylcellulose or egg white. Increasing whipping times increased the stability of egg white foams only. Stability parameters (maximum drainage and drainage half-time) were correlated in terms of rheological parameters of the continuous phase (consistency index and apparent viscosity at 30/s, respectively). The correlations (R2= 0.766 and 0.951, respectively) were considered acceptable because they were independent of whipping time and foaming agent nature and concentration. Results on foam rheology obtained by dynamic and vane tests were in agreement, but the latter method was more sensitive. Optimal concentrations to obtain the most solid foams (0.2% methylcellulose and 2% to 3% egg white, respectively) were the same concentrations required for maximum foaming capacity. Based on this observation and previous models, an empirical expression was proposed to predict the degree of solidity (in terms of inverse phase angle and yield stress) only as a function of foam structural properties (air volume fraction and average bubble size). The model proved to be satisfactory to fit experimental results (R2= 0.848 and 0.975, respectively), independently of whipping time, foaming agent nature and concentration.Fil: Raharitsifa, Narindra. Laval University; CanadáFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Ratti, Cristina. Laval University; CanadáWiley Blackwell Publishing, Inc2006-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/36742Raharitsifa, Narindra; Genovese, Diego Bautista; Ratti, Cristina; Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 71; 3; 6-2006; E142-E1510022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.tb15627.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.tb15627.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:20Zoai:ri.conicet.gov.ar:11336/36742instacron: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 09:37:20.395CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
title Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
spellingShingle Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
Raharitsifa, Narindra
Foams
Foam-Mat Drying
Stability
Rheology
Bubbles
Continuous Phase
title_short Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
title_full Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
title_fullStr Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
title_full_unstemmed Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
title_sort Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
dc.creator.none.fl_str_mv Raharitsifa, Narindra
Genovese, Diego Bautista
Ratti, Cristina
author Raharitsifa, Narindra
author_facet Raharitsifa, Narindra
Genovese, Diego Bautista
Ratti, Cristina
author_role author
author2 Genovese, Diego Bautista
Ratti, Cristina
author2_role author
author
dc.subject.none.fl_str_mv Foams
Foam-Mat Drying
Stability
Rheology
Bubbles
Continuous Phase
topic Foams
Foam-Mat Drying
Stability
Rheology
Bubbles
Continuous Phase
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less stable but showed a higher degree of solidity (stronger structures), higher foaming capacity, and smaller bubble average diameter than methylcellulose foams. Foam stability increased with increasing concentrations of either methylcellulose or egg white. Increasing whipping times increased the stability of egg white foams only. Stability parameters (maximum drainage and drainage half-time) were correlated in terms of rheological parameters of the continuous phase (consistency index and apparent viscosity at 30/s, respectively). The correlations (R2= 0.766 and 0.951, respectively) were considered acceptable because they were independent of whipping time and foaming agent nature and concentration. Results on foam rheology obtained by dynamic and vane tests were in agreement, but the latter method was more sensitive. Optimal concentrations to obtain the most solid foams (0.2% methylcellulose and 2% to 3% egg white, respectively) were the same concentrations required for maximum foaming capacity. Based on this observation and previous models, an empirical expression was proposed to predict the degree of solidity (in terms of inverse phase angle and yield stress) only as a function of foam structural properties (air volume fraction and average bubble size). The model proved to be satisfactory to fit experimental results (R2= 0.848 and 0.975, respectively), independently of whipping time, foaming agent nature and concentration.
Fil: Raharitsifa, Narindra. Laval University; Canadá
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ratti, Cristina. Laval University; Canadá
description Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less stable but showed a higher degree of solidity (stronger structures), higher foaming capacity, and smaller bubble average diameter than methylcellulose foams. Foam stability increased with increasing concentrations of either methylcellulose or egg white. Increasing whipping times increased the stability of egg white foams only. Stability parameters (maximum drainage and drainage half-time) were correlated in terms of rheological parameters of the continuous phase (consistency index and apparent viscosity at 30/s, respectively). The correlations (R2= 0.766 and 0.951, respectively) were considered acceptable because they were independent of whipping time and foaming agent nature and concentration. Results on foam rheology obtained by dynamic and vane tests were in agreement, but the latter method was more sensitive. Optimal concentrations to obtain the most solid foams (0.2% methylcellulose and 2% to 3% egg white, respectively) were the same concentrations required for maximum foaming capacity. Based on this observation and previous models, an empirical expression was proposed to predict the degree of solidity (in terms of inverse phase angle and yield stress) only as a function of foam structural properties (air volume fraction and average bubble size). The model proved to be satisfactory to fit experimental results (R2= 0.848 and 0.975, respectively), independently of whipping time, foaming agent nature and concentration.
publishDate 2006
dc.date.none.fl_str_mv 2006-06
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/11336/36742
Raharitsifa, Narindra; Genovese, Diego Bautista; Ratti, Cristina; Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 71; 3; 6-2006; E142-E151
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/36742
identifier_str_mv Raharitsifa, Narindra; Genovese, Diego Bautista; Ratti, Cristina; Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 71; 3; 6-2006; E142-E151
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.tb15627.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.tb15627.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
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