Tidsskrift : Innovative Food Science & Emerging Technologies , vol. 87 , p. 1–8 , 2023
Utgiver : Elsevier
Trykt : 1466-8564
Elektronisk : 1878-5522
Publikasjonstype : Vitenskapelig artikkel
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Food foams are thermodynamically unstable systems. Their stabilization remains a challenge in the industry. To understand the interactions between an electrostatic field (SEF) and food foam, a microscopic study was conducted. Using a specially designed tensiometer, a liquid droplet (water, WPI solution, chickpea liquor) was placed between two parallel electrodes and subjected to an SEF (0 to 800 kV/m). Images of the pendant droplet were recorded throughout the experiment. Based on Laplace’s equation, the surface tension was calculated as function of the applied voltage. The geometry of the droplet was deformed under SEF. The surface tension decreased proportionally to the rise of the voltage (γdistilled water = 21.7.10− 3 N/m at 800 kV/m). The mechanism causing surface tension reduction was found to be the electric charge existing on the liquid surface. By reducing surface tension, drops are likely to break up more easily during expansion, which improves the organoleptic qualities of the foam.