Foam-mat freeze drying of egg white and mathematical modeling Part I optimization of egg white foam stabilit

Drying Technology

Volumn 26, Issue 4, 2008, Pages 508-512

  Muthukumaran, Arun ^a   Ratti, Cristina ^b   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Egg white; Foam; Foam stability; Mathematical model

Indexed keywords

BUBBLE SIZE DISTRIBUTION; EGG WHITE; EGG WHITE POWDER; FOAM; FOAM STABILITY; FOAM STRUCTURES; FOAMING ABILITY; FREEZE DRYING; MATHEMATICAL MODEL; MATHEMATICAL MODELLING; METHYL CELLULOSE; PROPYLENE GLYCOL; XANTHAN GUM;

BUBBLES (IN FLUIDS); CELLULOSE DERIVATIVES; CURING; DRYING; ETHYLENE GLYCOL; EXPERIMENTS; FOOD PRODUCTS; GLYCOLS; OPTIMIZATION; PROPYLENE;

DEWATERING;

ALGINATES; CELLULOSE; CURING; DRAINAGE; DRYING; EGGS; FOAMING; MATHEMATICAL MODELS; OPTIMIZATION; PROPYLENE GLYCOL; PROTEINS; BUBBLES; CELLULOSE DERIVATIVES; ETHYLENE GLYCOL; FOAM; PROPYLENE;

EGG WHITE; FOAM; FOAM STABILITY; MATHEMATICAL MODEL;

EID: 50049090016     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930801929581     Document Type: Article

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