کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226374 464537 2006 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The destabilization of aerated food products
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
The destabilization of aerated food products
چکیده انگلیسی

We prepared an aerated gelatin aqueous solution that had spatial differences in the bubble sizes. We investigated the effects of the bubble position on Oswald ripening and gas diffusion out to the atmosphere. The spatial difference in the bubble sizes leads not only to the exchange of gas among bubbles in the same layer (same height), but also to the exchange of gas among bubbles in different layers (height). The change in the bubble size in the aerated gelatin via Oswald ripening and gas diffusion out to the atmosphere was simulated. The simulation results confirmed the experimental observation that there is gas transfer among the neighboring bubbles and gas transfer from the lower region to the upper region of the foam.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 76, Issue 2, September 2006, Pages 256–260
نویسندگان
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