foam-mat freeze drying of egg white and ... - McGill University

LIST OF FIGURES
Figure 3.1 Egg Production in Canada between 1995 and 2005 7
Figure 3.2 Structure of foam 9
Figure 3.3 A typical foam volume profile during and after formation 15
Figure 3.4 Sublimation of ice during freeze drying 24
Figure 3.5 Different phases of freeze drying 24
Figure 3.6 Dry layer and frozen layer during ideal (a) and practical
(b) conditions 26
Figure 4.1 Structure of foam 37
Figure 4.2 A typical foam volume profile during and after formation 38
Figure 4.3 Comparison of drainage in egg white foam without stabilizer
and with Propylene Glycol Alginate (0.5%, 0.75% & 1%) and
Xanthan Gum (0.125 %) 44
Figure 4.4 Bubble Size Distribution for Egg White foam with 0.125%
Xanthan Gum 45
Figure 4.5 Egg white foam (with 0.125% Xanthan Gum) structure
(5X Magnification) 46
Figure 5.1 Center temperature variations during freeze drying of egg
white foam with 0.125% Xanthan Gum – 24 h drying 63
Figure 5.2 Comparison of freeze drying of egg white and egg white
foam (all with 0.125% Xanthan gum) 63
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