Abstract
The time-dependent rheological characteristics of pineapple pulp foam (PPF), prepared by whipping the pulp with varying concentrations (2–6%) of skim milk powder (SMP), were investigated at different shear rates (1, 10, and 50 s−1). The PPF showed time-dependent shear-thinning behavior that could be explained by the Hahn and Figoni-Shoemaker models (|r|≤0.997). The time and shear-rate-dependent structural breakdown coefficients (B- and M-values) varied due to foam properties (stability, expansion, and drainage volume) and SMP concentration. These coefficients could be suitable indices to judge the stability of the foam. The effective moisture diffusivity during foam drying increased significantly with SMP (p ≤ 0.05); the physical properties of powder were also influenced. A strong correlation existed between SMP, foaming, and rheological properties. The principal component analysis (PCA) indicated a good interrelation among rheological properties, foam, and powder characteristics.
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