Aerated Foods

Explore the roles aeration can play in the production, stability, and consumer experience of foods

Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration.

With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air

• Details the mechanisms and overall results of aeration as a method of food processing

• Covers innovative and experimental aeration techniques

• Looks at the role of aeration in baking

Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.

Auteur

GANESAN NARSIMHAN is a Professor in Agricultural and Biological Engineering at Purdue University, West Lafayette, IN, USA. His research interests include food colloids, food safety, and bioseparations.

Contenu
Preface xi

1 Introduction 1

2 Role of Food Emulsifiers, Proteins, and Polysaccharides in Stabilization 3

2.1 Surface Activity 3

2.1.1 Food Emulsifiers 3

2.1.1.1 Small Molecular Weight Surfactants 4

2.1.1.2 Phase Diagram of Surfactants 5

2.1.1.3 Phospholipids 8

2.1.1.4 Monolaurin 9

2.1.2 Models for the Surface Equation of State for Soluble Surfactants 10

2.1.2.1 Dynamics of Adsorption 14

2.1.3 Proteins 16

2.1.3.1 Adsorption Isotherm 16

2.1.3.2 Kinetics of Adsorption of Protein 20

2.1.3.3 The Evaluation of the Interaction Potential 23

2.1.4 ProteinEmulsifier Interactions 28

2.2 Interparticle Forces 30

2.2.1 van der Waals Interactions 30

2.2.1.1 Interaction Between Macroscopic Bodies 32

2.2.1.2 Effect of Intervening Medium 35

2.2.1.3 Retardation Effect 37

2.2.2 Electrostatic Interactions 38

2.2.2.1 Electrical Double Layer 38

2.2.2.2 DebyeHuckel Approximation 40

2.2.3 GouyChapman Theory of Electrical Double Layers 45

2.2.4 Overlap of Electrical Double Layers 47

2.2.5 Simple Algorithm for Numerical Evaluation of the Interaction Force due to the Overlap of Double Layers 51

2.2.6 Dergauguin Approximation 53

2.2.7 Steric Interaction 56

2.2.7.1 Interpenetration Zone: 2R + < s < 2(R + ) 56

2.2.7.2 Interpenetration Plus Compression Zone: 2R < s < 2R + **57

2.2.8 FloryHuggins Lattice Theory 57

2.2.8.1 Entropy of Mixing 57

2.2.8.2 Enthalpy of Mixing 59

2.2.8.3 Chemical Potential 60

2.2.9 Steric Interaction Between Two Flat Plates with Adsorbed Macromolecules 60

2.2.9.1 Interpenetration Regime 60

2.2.9.2 Constant Segment Density 63

2.2.9.3 Interpenetration Plus Compression 64

2.2.9.4 Steric Interaction Between Spherical Particles 65

2.2.10 Interaction Due to Free Macromolecules 66

2.2.10.1 Improved Model by Feigin and Napper 70

2.3 Interfacial Rheology 74

2.3.1 Polymer Theory for Interfacial Rheology 77

2.3.2 Shear Rheology 84

2.3.3 Dilatational Rheological Properties 89

2.3.4 Effect of Interfacial Rheology on Bubble Coalescence in Protein Stabilized GasLiquid Dispersions 94

References 104

3 Experimental Methods 111

3.1 Overrun 111

3.2 Half-life 112

3.3 Surface Tension 112

3.3.1 Wilhelmy Plate 112

3.3.2 Capillary Rise Method 113

3.3.3 Surface Tension from Bubble Shape 113

3.4 Contact Angle 115

3.5 Adsorption Isotherm of Emulsifiers 116

3.6 Surface Charge and Potential with Electrophoresis 117

3.6.1 Thick Electrical Double Layer 118

3.6.2 Thin Electrical Double Layer 119

3.6.3 General Case 121

3.6.4 Measurement of Electrophoretic Mobility 122

3.7 Interfacial Rheology 123

3.7.1 Interfacial Shear Rheology 123

3.7.1.1 Linear Viscoelastic Model 125

3.7.2 Dilatational Rheology 127

3.8 Bulk Rheology 130

3.8.1 Capillary Flow Viscometer 130

3.8.2 Parallel Disk Rheometer 134

3.8.3 Yield Stress 135

3.9 Osmotic Pressure 137

3.10 Bubble Size Measurement 139

3.10.1 Microscopy 139

3.10.2 Diffusive-Wave Spectroscopy 141

3.11 Liquid Holdup Profiles in Aerated Foods 143

3.11.1 Magnetic Resonance Imaging 143

3.11.1.1 Interaction of Proton Spin with Magnetic Field 143

3.11.1.2 SpinLattice Interaction 144

3.11.1.3 SpinSpin Interaction 144

3.11.1.4 Measurement of Liquid Density Profile in a Foam 146

3.11.2 Electrical Conductivity 147

3.11.2.1 Electrical Conductivity of a Suspension of Bubbles 147 <p&g...