Einfluss der Flüssigkeitsviskosität auf das rheologische Verhalten von Schäumen.

The rheological properties of foams are of particular importance especially in the food sector. Already existing models allow for the prediction of the rheological parameters apparent yield stress and storage modulus when the physical properties bubble size, surface tension and gas volume fraction are known. This work demonstrates that these are not all influencing parameters. Here an extended empirical model is presented that takes the continuous phase viscosity into account and additionally includes the distribution of the bubble sizes in a physically meaningful way. Furthermore, it is shown that interfacial layer properties also play a crucial role in foam rheology. [ABSTRACT FROM AUTHOR]