2024 Technical Program
Edible Applications Technology
Alejandro G. Marangoni, PhD (he/him/his)
O.C., F.R.S.C. Professor and Tier I Canada Research Chair
University of Guelph
Guelph, ON, Canada
David A. Pink, PhD
Professor
St. Francis Xavier University
Antigonish, Nova Scotia, Canada
Tuong C. Tran
undergraduate student
St. Francis Xavier University
Antigonish, Nova Scotia, Canada
Shajahan G. Razul
Professor
St. Francis Xavier University
Antigonish, Nova Scotia, Canada
Katarin A. MacLeod
Dr. B.Eng.
St.Francis Xavier University
Antigonish, Nova Scotia, Canada
An understanding of the stability of foams in foods is a multi-molecular challenge not yet completely resolved. We describe a mathematical model of inhibited surface adsorption which has applications to foam destabilization, like frothy milk beverages,. The model is best described by Figure 1.
FIGURE GOES HERE
Figure 1 shows a bulk volume, V, in which are located Blue molecules together with Green molecules. Blue and Green molecules can form bound states, coloured purple only to identify them. Single unbound Blue molecules can adsorb onto, and become bound to, the surface, S, in the x-y plane at z = 0, where they are indicated as Red. They can become desorbed from S, depending upon the strength of their binding energy, and rejoin the set of Blue molecules. Neither Green nor purple (Green-Blue bound states) molecules can adsorb onto the surface. Energies can be described as essential to the model, while others are optional. Essential energies are between Blue and Green and between Blue and the surface, S. Optional energies are between two Blue molecules and between a Blue and a Red, and any internal energies and entropies of Blue, Green and Red molecules.
We shall describe analytical calculations and the results of Monte Carlo simulations to show the general dependence of the number of molecules bound to the surface, S, as a function of the total number of Blue molecules that are initially in the volume, V. Finally, we shall discuss the application of this model to the stability of cappuccino foams.
Work supported by NSERC of Canada and St.Francis Xavier University.