foam-mat freeze drying of egg white and ... - McGill University
foam-mat freeze drying of egg white and ... - McGill University
foam-mat freeze drying of egg white and ... - McGill University
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Foam is a two phase system having a dispersed phase (usually air) <strong>and</strong> a<br />
continuous phase. Dispersed phase is larger than the continuous phase (German &<br />
Phillips 1994; Baniel et al. 1997). Based on the ratio <strong>of</strong> dispersed phase to continuous<br />
phase, <strong>foam</strong>s can be classified into polyhedric <strong>foam</strong> <strong>and</strong> dilute bubbly <strong>foam</strong>. In<br />
polyhedric <strong>foam</strong>s the ratio is large; which results in large number <strong>of</strong> bubbles. As the<br />
number <strong>of</strong> bubble increase they press each other to form honeycomb structure. Egg <strong>white</strong><br />
<strong>foam</strong> <strong>and</strong> beer <strong>foam</strong> can be good examples for polyhedric <strong>foam</strong>s. In dilute <strong>foam</strong>s the ratio<br />
is small; hence individual bubbles retain their spherical shape. Choco-mousse can be a<br />
good example for dilute bubbly <strong>foam</strong>s (Prins 1988).<br />
Figure 3.2 Structure <strong>of</strong> <strong>foam</strong> (Wilde & Clark 1996)<br />
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