Food foams cellular structure

Assuming that structural data are available, and that a property has been correctly measured, the next problem is to establish a relationship. Fundamental models are preferred by engineers because tlrey are based on basic principles of physics and the physical chemistry of the described phenomenon. Once it is realized that foods are essentially composite hierarchical structures, we can borrow models and theories developed for nonfood systems and apply them. A good example is the adaptation of mechanical principles for the description of cellular solids, (Gibson and Ashby 1988) to the properties of solid food foams (Attenburrow et al. 1989 Warburton et al. 1990). Examples are provided in Chapter 10. 

Cellular solids are a class of materials with low densities and novel physical, mechanical, thermal, electrical, and acoustic properties. Low-density cellular metals can feature a wide variety of topologies to include open-cell foam, closed-cell foam, hollow-sphere foam, periodic/optimized truss structures, and honeycomb. Metallic foams consist of air dispersed in a solid matrix, similar to polymer foams such as polystyrene or food foams such as whipped cream. Closed-cell foams feature solid faces such that each cell is independently sealed from its neighboring cells, whereas open-cell foams (also known as porous metals, metal sponges and truss-type materials) do not contain cell walls they only have cell edges. Hollow-sphere foams consist of an assembly of individual hollow spheres. 

Chem. Descrip. Modified azodicarbonamide CAS 123-77-3 EINECS/ELINCS 204-650-8 Uses Chemical blowing agent for cellular vinyl for plasticized vinyl, inj. molding structural foam, extrusion applies. food-contact coatings, rul> ber articles, closures with sealing ga ets for food containers Features Flow-treated dispersible free-flowing for Hopper blender units produces blown vinyl prod, with fine uniform cell structure eliminates settling problems... 

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