![]() Scientific societies and researchers have shifted their focus to alternative, more sustainable food and agricultural systems in response to the growing trends in the current food system toward global integration, economic consolidation, and environmental devastation. The current review also provides new insights into the application of foaming and defoaming substances in vegan industries and its effect on the stabilization and destabilization of foam at the air–water interface. Here, the merits and demerits of foaming are also elaborated on with suitable examples. In the present review, the science behind foaming has been discussed in detail along with its stabilization, destabilization as well as different methods to control the foaming during processing. Several chemicals, natural oils, esters, and fatty acids are found to be the components to reduce foaming during food processing. Film elasticity and the production of gelatinous surface layers are linked to the stability of persistent foams. Surface tension, viscosity, and ionic strength are the factors that influence foaming behavior. Foam generation as well as its stabilization is a complex phenomenon, and its efficient control is a mandatory operation in the food industry. Although foaming is advantageous for a few industries, it causes huge losses in others. ![]() Foaming is an essential unit operation in several food processing industries. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |