Foam measurement by the microconductivity technique: An assessment of its sensitivity to interfacial and environmental factors

被引:43
作者
Wilde, PJ
机构
[1] Institute of Food Research, Norwich Laboratory, Colney, Norwich, NR4 7UA, Norwich Research Park
基金
英国生物技术与生命科学研究理事会;
关键词
foaming properties; microconductivity; bubble size distribution; protein; surfactant;
D O I
10.1006/jcis.1996.0171
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The foam microconductivity method was systematically evaluated to determine precisely what foam parameters were being measured, Foam liquid drainage profiles were measured to correlate the foam density with foam conductivity, This relationship was linear in the measurement region, The effect of salt concentration on the foam density/conductivity relationship was determined, a small effect was found at low concentrations for ionic surfactants. The bubble size distribution was measured and found to be very narrow and independent of surface tension, but dependent on orifice size, and limited by flow rate of the gas through the orifice, Finally, the foaming properties of the protein beta-lactoglobulin and the nonionic surfactant Tween20 were evaluated to demonstrate the sensitivity of the technique to changes in interfacial composition. (C) 1996 Academic Press, Inc.
引用
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页码:733 / 739
页数:7
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