Artículo
A Kinetic Description for the Destabilization Process of Protein Foams
Fecha de publicación:
01/2012
Editorial:
Taylor & Francis
Revista:
International Journal Of Food Properties
ISSN:
1094-2912
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening.
Palabras clave:
foams
,
destabilization
,
kinetics
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Panizzolo, L. A.; Mussio, L. E.; Añon, Maria Cristina; A Kinetic Description for the Destabilization Process of Protein Foams; Taylor & Francis; International Journal Of Food Properties; 15; 1; 1-2012; 60-68
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