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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/36742
Ver los metadatos del registro completo
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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 |
_version_ |
1844613176183750656 |
score |
13.070432 |