Effect of particle characteristics and foaming parameters on resulting foam quality and stability

Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina

doi:10.1016/j.lwt.2022.113859

Cited by 11 publications

(6 citation statements)

References 40 publications

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“…This consistent rise is due to the adaptability of foamed polymer materials and advancements in new foaming techniques. Traditionally, foams are produced by either a continuous [2,3] or batch process [3,4], with an inert gas like carbon dioxide serving as the blowing agent and being subjected to supercritical conditions. Numerous studies have been conducted on polymeric foams, investigating their morphological design, characteristics, and processing or manufacturing.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Porosity gradient control of 3D printed hybrid foam structures

Pawar

Ausias

Corre

et al. 2023

Preprint

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In additive manufacturing, while maintaining a constant mass flow rate, operations involving temperature-induced expandable materials show an increase in the volumetric flow rate during their expansion at the nozzle exit. This research uses foamable filaments made of thermoplastic elastomers (TPEs) and thermally expanded microspheres (TEMs) to examine this increase in volumetric flow rate relative to the theoretical mass flow rate at the nozzle exit during fused filament fabrication (FFF). Adjusting the volumetric flow rate and material attributes enables continuous 3D printing of hybrid thermoplastic elastomer foam samples with a density gradient. This is achieved by real-time adjustments to printing temperature and layer height. Using TEMs with a greater starting expansion temperature (relative to the filament melting temperature) allows for a linear density decline from 200 to 240°C, allowing for the fabrication of a gradient density structure by manipulating 3D printing parameters. The pressure-volume-temperature investigation indicates that the expansion ratio of the foamable filament increases with TEM weight percent (wt.%) and a reduction in pressure, but the mass remains the same. Using the FFF technique volume conservation principle, custom G-codes are developed for strand analysis and hybrid cube production. It is observed that the layer height has a linear connection with flow rate, which increases with temperature up to 2.5 times the predicted mass flow rate at 240°C for 10 mm/s printing. The material flow rate is key to controlling the foamable filament expansion, through which parts with gradient properties can be produced. Finally, three hybrid cubes have been success fully fabricated by controlling FFF process and the flow rate of the foamable filament containing 4 wt.% of TEMs for different cases.

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Section: Introductionmentioning

confidence: 99%

RETRACTED: Porosity gradient control of 3D printed hybrid foam structures

Pawar

Ausias

Corre

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…In addition, Rüegg et al . (2022) discussed in detail the potential of different particle types to form and stabilise foams with a small median bubble sizes. Moreover, the foam with finely milled gold linseed press cake had the significantly smallest mean bubble size and the narrowest bubble size distribution.…”

Section: Resultsmentioning

confidence: 99%

“…Rüegg et al . (2022) tested various foaming recipes and showed that the particles of banana powder, microcrystalline cellulose as well as finely milled gold linseed press cake achieved the smallest bubble size as well as the narrowest bubble size distribution when combined with very low amounts of polyglycerol ester (PGE). The same foams stabilised with banana powder or gold linseed press cake particles combined with a low amount of PGE have been tested on their heat and shear stability by Schmid et al .…”

Section: Introductionmentioning

confidence: 99%

Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

Schmid,

Steinegger,

Kinner

et al. 2023

Int J of Food Sci Tech

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SummaryThe number of people buying gluten‐free breads and baked goods is increasing. To optimise the quality of gluten‐free breads, fat and additives are still often used. This project investigated whether the use of particle‐stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten‐free toast bread. Hence, particle‐stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle‐stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten‐free toast bread with additives or to the gluten‐containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten‐free bread reference without additives. These results showed a positive influence of the use of particle‐stabilised foams in gluten‐free bread without addition of additives.

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“…Tab. 1 lists the properties of the different particles according to Rüegg et al ( 2022 ) (with permission). The mean particle size and particle distribution width plus particle shape were measured by means of a microscopic analysis by an external, accredited laboratory.…”

Section: Methodsmentioning

confidence: 99%

“…This stability was achieved through particle stabilisation of the bubble interfaces. Finely milled linseed presscake, banana powder and microcrystalline cellulose were chosen as the particles as work by Rüegg et al ( 2022 ) showed their superiority in foam stabilisation.…”

Section: Introductionmentioning

confidence: 99%

Heat and shear stability of particle stabilised foams for application in gluten-free bread

Schmid,

Leue-Rüegg,

Müller

2023

J Food Sci Technol

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Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread’s ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble interfaces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts.

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Effect of particle characteristics and foaming parameters on resulting foam quality and stability

Cited by 11 publications

References 40 publications

RETRACTED: Porosity gradient control of 3D printed hybrid foam structures

RETRACTED: Porosity gradient control of 3D printed hybrid foam structures

Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

Heat and shear stability of particle stabilised foams for application in gluten-free bread

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