시간 경과에 따른 난백거품 중 액상의 체적분율 변화

• 영문명: Change in volume fraction of liquid in egg white foam as a function of time
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 오명숙(Oh Myung-Suk)
• 간행물 정보: 『생활과학연구논집』제20권 제1호, 19~24쪽, 전체 6쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2000.12.01

영문 초록

As a index of foam stability, drainage is evaluated from the volume of drained liquid from the egg white foam. This study attempted to estimate the drainage of liquid from the foam quantitively to predict the foam stability. Theoretical equation is derived from the assumption that the main driving force for drainage is through suction of the Plateau border. Drainage was evaluated as afunction of time. Theoretical value was lower than the experimental value when both was compared. This may be due to the change of shape to the polyhedral foam and increase in bubble size as time goes.

목차

I. 서론

II. 재료 및 실험 방법

III. 결과 및 고찰

IV. 요약

[참고문헌]