Effect of Bulk and Interfacial Rheological Properties on Bubble Dissolution

Kloek, W.; Vliet, T. van; Meinders, M.B.J.

doi:10.1006/jcis.2001.7454

Cited by 147 publications

(136 citation statements)

References 14 publications

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“…Depending on the rheological properties of the bulk phase, the gas cells may be stabilized against dissolution by interfacial rheological properties, bulk rheological properties, or a combination of both. 8 In this study, we showed that lipases, especially Lipopan F BG, effectively change the surface activity of the dough liquor. We also demonstrated clear differences in mode of action that are related to different substrate specificities of the enzymes.…”

Section: Discussionmentioning

confidence: 98%

“…This change in surface pressure as a function of surface deformation may be expressed by the surface dilational modulus. 8 The gas cell surface can be stabilized either by proteins or lipids/ surfactants, but the stabilization mechanism is different. Proteins can form elastic networks by unfolding and reacting with their neighbors at the surface of the bubbles; thus providing mechanical strength to the layer around the gas bubble.…”

Section: Introductionmentioning

confidence: 99%

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Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

2006

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Gas cell stability during bread making is controlled by both surface and bulk properties. This paper is focused on studying the surface properties of the water-soluble phase of the dough, the dough liquor (with and without lipids), as well as the composition of the air/water interface. Using infrared reflection measurements, we showed that in lipid-poor liquor, proteins are the dominant species present at the air/water interface. With complete liquor (including the lipids), a mixed interface of protein and lipids is obtained. However, the presence of lipids in the surface layer did not significantly affect the surface pressure. We also added enzymes to the flour to evaluate in what way the surface-active properties of the liquor components can be affected. These results were compared to the effect of adding a surfactant [diacetyl tartaric esters of monoand diglycerides (DATEM)]. Biobake 10804, a xylanase that increased the arabinoxylan content of the dough liquor, decreased the surface pressure and increased the dilational modulus in lipid-poor liquor. This effect was not observed with the liquor including the lipids. Lipopan 50 BG, a 1,3-specific lipase, increased the surface pressure of the liquor that included the lipids. Lipopan F BG, which converts polar lipids to their lyso form, strongly increased the surface pressure not only in the lipid-containing liquor but also in the lipid-poor liquor. DATEM, as expected, increased the surface pressure while strongly decreasing the dilational modulus. Results of these studies were used to help explain changes in loaf volume observed in a series of baking tests, using the same enzymes and additives. This led to the conclusion that the effect of surface-active components alone cannot account for the larger loaf volumes observed. Clearly, both the effect of bulk and interfacial rheological properties should be considered together when explaining gas cell stability.

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

2006

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“…-lactoglobulin, capable of forming crosslinked networks on the interface, the effect of the resulting visco-elastic film on the shrinkage kinetics of the bubbles needs to be reflected in the theory. This can be achieved by the use of more complicated equations to describe the dissolution of the bubbles covered by such layers, along the lines proposed in the literature [16,17,51], within our model. One final additional point to make is that the results presented in the current work have involved systems which are essentially open to the air above.…”

Section: Discussionmentioning

confidence: 99%

“…As such, the layer thickness often appears as an adjustable parameter in the theory. Both the theory of de Vries, as well as a slightly simpler form of Epstein and Plesset analysis (which ignores the very short lived initial transients) have been extended by Kloek et al [51] and by ourselves [16,17] respectively, to included cases involving the presence of viscoelastic interfacial films on the surface of bubbles. Furthermore, we have considered a modification of EP theory to account for the shrinkage of bubbles trapped just beneth a flat air-water interface.…”

Section: Theory and Methodsmentioning

confidence: 99%

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Ettelaie

Murray

2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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It is shown that in systems containing bubbles stabilised by nanoparticles, the time scales for the dissolution of small microbubbles can be comparable with those involving the transport and adsorption of the stabilising nanoparticles onto the surface of the bubbles. We have studied the evolution of model bubble size distribution functions in the light of this effect and also the competition between different sized bubbles for the finite number of available particles. It is found that for dispersions moderately rich in nanoparticles, the width of the final distribution function can become broader than the initial one, whereas for cases deficient in particles the reverse is observed. For each given bubble size, there exists a particle to bubble concentration ratio above which the final size of a bubble of this radius is no longer affected by the presence of other bubbles. In a system deficient in particles, this can still hold true for bubbles in the lower end of the size distribution range, but not the ones at the upper end. By considering simple cases consisting of just two bubbles sizes, we show that the degree of shrinkage of the bigger bubbles is significantly increased in the presence of a small amount of gas in the form of smaller bubbles. In contrast, the final bubble size of the smaller bubbles is found to be largely insensitive to the amount of gas included within larger bubbles.The implications of these results for the final fraction of retained gas, in these types of particle stabilised bubble systems, is also discussed.3

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“…Since the historic work by the metallurgist S. C. Smith [8], liquid foams have served repeatedly as model systems for related questions. We return here to this model system in order to tackle the question of how grain growth may be arrested by the presence of a surface elasticity [9,10]. In this case, the interfaces have a surface tension γ which depends on the interfacial area A leading to an additional resistance to grain growth.…”

Section: Introductionmentioning

confidence: 99%

Arresting bubble coarsening: A two-bubble experiment to investigate grain growth in the presence of surface elasticity

Salonen

Maestro

Drenckhan

et al. 2016

EPL

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Many two-phase materials suffer from grain-growth due to the energy cost which is associated with the interface that separates both phases. While our understanding of the driving forces and the dynamics of grain growth in different materials is well advanced by now, current research efforts address the question of how this process may be slowed down, or, ideally, arrested. We use a model system of two bubbles to explore how the presence of a finite surface elasticity may interfere with the coarsening process and the final grain size distribution. Combining experiments and modelling in the analysis of the evolution of two bubbles, we show that clear relationships can be predicted between the surface tension, the surface elasticity and the initial/final size ratio of the bubbles. We rationalise these relationships by the introduction of a modified Gibbs criterion. Besides their general interest, the present results have direct implications for our understanding of foam stability.

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Effect of Bulk and Interfacial Rheological Properties on Bubble Dissolution

Cited by 147 publications

References 14 publications

Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Arresting bubble coarsening: A two-bubble experiment to investigate grain growth in the presence of surface elasticity

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