ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: This paper investigates the development of gas hold-up (that is, gas volume fraction) and bubble size distribution in a model cake batter, which is aerated in a pressure whisk. With increasing aeration time, the hold-up was found to pass through a maximum before approaching a uniform steady state value. A mathematical model that describes this profile has been developed. Bubble size distribution was found to be adequately described by a log normal distribution function with mean size varying between 20 and 50 μm. Higher pressures were found to increase hold-up and mean bubble size, whereas higher whisk speeds reduced the time required to achieve a given hold-up and the final mean bubble size.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb16097.x
