Ah. Massey et al., Air inclusion into a model cake batter using a pressure whisk: Developmentof gas hold-up and bubble size distribution, J FOOD SCI, 66(8), 2001, pp. 1152-1157
This paper investigates the development of gas hold-up (that is, gas volume
fraction) and bubble size distribution in a model cake batter, which is ae
rated in a pressure whisk. With increasing aeration time, the hold-up was f
ound to pass through a maximum before approaching a uniform steady state va
lue. A mathematical model that describes this profile has been developed. B
ubble size distribution was found to be adequately described by a log norma
l distribution function with mean size varying between 20 and 50 mum. Highe
r pressures were found to increase hold-up and mean bubble size, whereas hi
gher whisk speeds reduced the time required to achieve a given hold-up and
the final mean bubble size.