Design of an apparatus to assess the effect of an external static electric field during foam formation

Food foams are intricate systems of gas bubbles dispersed in a liquid or solid matrix. Whereas their stability is essential for various culinary and industrial applications, it is still a challenge to avoid their collapse. This study focuses on a set-up, called ElectroFoamVision, specifically designed to evaluate the stability of a foam, generated by gas phase incorporation into a liquid medium placed within a chamber, with a glass column that incorporates stainless steel flat parallel electrodes (30 × 200 mm, gap 5 cm). Experiments were performed on Whey Protein Isolate (WPI) and Chickpea aqueous solutions. Experiments revealed a remarkable shift in the foam\’s stability according to the applied electric field. Under the influence of an external electric field during the foaming period, the liquid remains in the foam state for a longer period. This was attributed to a reduction in the size of gas bubbles escaping from the frit, thus diminishing surface tension. These results are promising for the conception of an innovative food foam equipment able to produce a high-quality foam.