Production of milk foams by steam injection: The effects of steam pressure and nozzle design

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 247-254

  Jimenez Junca, Carlos ^a   Sher, Alexander ^b   Gumy, Jean Claude ^b   Niranjan, K ^c  

^a UNIVERSIDAD DE LA SABANA   (Colombia)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cappuccino; Foam properties; Milk foams; Nozzle design; Steam injection

Indexed keywords

BEVERAGES; DESIGN; FOAM CONTROL; PROCESS CONTROL; STEAM;

BIOCHEMICAL CHARACTERISTICS; CAPPUCCINO; DIVERSE PROPERTIES; FOAM PROPERTIES; HYDRODYNAMIC CONDITIONS; PHYSICOCHEMICAL CHARACTERISTICS; PROCESS CONDITION; STEAM INJECTION;

NOZZLE DESIGN;

EID: 84931287858     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.035     Document Type: Article

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