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.