Air Inclusion Into a Model Cake Batter Using a Pressure Whisk: Development of Gas Hold-up and Bubble Size Distribution

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 aerated in a pressure whisk. With increasing aeration time, the hold-up was found to pass through a maximum before approaching a uniform steady state value. A mathematical model that describes this profile has been developed. Bubble size distribution was found to be adequately described by a log normal distribution function with mean size varying between 20 and 50 μm. Higher pressures were found to increase hold-up and mean bubble size, whereas higher whisk speeds reduced the time required to achieve a given hold-up and the final mean bubble size. Cette etude evalue la relation entre les parametres du procede d'aeration et les caracteristiques de dispersion des bulles d'air en utilisant une pâte a gâteau comme modele de viscosite intermediaire. L'aeration est fournie dans un batteur sous pression. L'effet de la pression de tete et de la vitesse du batteur sur la retention de gaz (fraction volumique de gaz) et la distribution de taille des bulles est determine et modelise en fonction du temps.