CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
A KINETIC DESCRIPTION FOR THE DESTABILIZATION PROCESS OF PROTEIN FOAMS
Autor/es:
PANIZZOLO, L.A; MUSSIO, L.E; AÑÓN, M.C.
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Año: 2012 vol. 15 p. 60 - 68
ISSN:
1094-2912
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.