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ORIGINAL PAPER
Application of computer image analysis to evaluate the effect of foaming parameters on structure of apple purée
Journal of Research and Applications in Agricultural Engineering 2012;57(1):13-17
KEYWORDS
ABSTRACT
The article presents the characteristics of selected properties of food foams. The effects of speed and time of foaming on density and distribution of air bubbles in the apple purée (Sawa variety) were investigated. It was shown that the speed of 13 000 rpm and 5-minute foaming were the optimal parameters of apple purée foaming process.
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| eISSN: | 2719-423X |
| ISSN: | 1642-686X |
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