Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

Abstract The objective of this work was to study the effect soy protein isolate concentration (0.5–9%) and whipping time (1–8 min) on foam characteristics, physicochemical functional properties hot air foam-mat-dried strawberry powder. An optimization foaming conditions performed by response surface methodology maintain studied responses within acceptable limits. prepared using different concen...

Pomelos (Citrus maxima) are known for their thick peel which-inter alia-serves as energy dissipator when fruits impact on the ground after being shed. It protects the fruit from splitting open and thus enables the contained seeds to stay germinable and to potentially be dispersed by animal vectors. The main part of the peel consists of a parenchymatous tissue that can be interpreted from a mate...

A theoretical and numerical model is presented for the shape evolution of the thin liquid films separating the gas bubbles in a foam. The motion is due to capillary action, surface tension gradients, and the overall expansion of the foam. The expansion is the result of the increase in gas content with time. Process modeling is accomplished via the solution of three coupled partial differential ...

This paper describes an analytical study that was performed as part of the development of an externally deployable energy absorber (DEA) concept. The concept consists of a composite honeycomb structure that can be stowed until needed to provide energy attenuation during a crash event, much like an external airbag system. One goal of the DEA development project was to generate a robust and relia...