Foam volume microscopy

A chemical blowing agent was well dispersed in a linear low density polyethylene matrix, in pellet form. The pellets were rotationally moulded to produce foams, the morphology of the foams being studied using optical microscopy. The quality of the cell structures in terms of cell size, cell population density and volume expansion ratio was superior to that of foams produced by drying blending. 28 refs. 

It is not possible to discuss all the methods available for characterizing foods critically and systematically in a single volume. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. 

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