Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products

The quality of whipped products of the food industry is closely linked to the characteristics of the dispersed gas phase, such as the bubble morphology, the mean bubble size and the uniformity of the bubble size distribution. Here, an on-line method based on imaging techniques was developed for measuring these quantities in food foams manufactured in a continuous foaming device. On-line image acquisition was based on a quartz visualization cell that ensured a continuous renewal of the samples. The mean bubble size and the bubble size distribution were obtained using a semi-automated image analysis procedure. The method was validated on four kinds of aerated food emulsions (ice cream, whipped cream, aerated fresh cheese and a foamed sauce), corresponding to a large range of overrun (30–180%). The σ/d32 ratio of bubble size distributions of dairy foamed emulsions was shown to be nearly constant, regardless of the recipe and of operating conditions.