date:Jul 07, 2012
f a product.
Gehin-Delval said that drainage can lead to coalescence, whereby two bubbles touch and burst to form a larger one, thus affecting the quality and texture of the chocolate.
She added that pressure differences between large and small bubbles meant smaller bubbles were sometimes pulled into larger bubbles in so called Ostwald ripening.
All the negative effects seem to occur due to the presence of gravity.
The AEROplane experiment
The parabolic flight experiment analysed the foam s