I am trying to create some sort of dispensed volume test for Aerosol Whipped cream. In determining this, I have to take into account the type of valve on the can (star) and air spots that will be present, thus creating an inconsistency. The aerosol industry is very small and I'm finding I have very limited resources. The same test that would be used for whipped cream, may be used for something such as shaving cream or aerosol cheese.
What I currently do: I fill an 8 ounce cup with dispensed whipped cream, and measure an approximate 12-15 8 ounce servings per 15 ounce can of light whipped cream or whipped topping. I want to find another approach that directly converts the 15 liquid ounces into whipped "fluffy" ounces. For example, I may say, 6 ounces of my product may turn into 2 tablespoons. In liquid form, it may be a mere 1/8 teaspoon.
The problem that arises here is the pressure of the can plays a huge role in the amount of whipped cream dispensed. While it seems like the higher the pressure the more cream dispensed, this is not always the case. If the pressure is too high, it actually releases too much cream initially and leaves nothing toward the end. If the gas pressure is too low, it causes just the liquid to come out at the end.
My goal is to find a way to determine how to measure the exact amount dispensed. I want to play with the amount of gas pressure in order to calculate the best psi for the product. Because of the pockets that would be created, the only thing I can think of is creating some sort of device that I can dispense into from the bottom to try to prevent them altogether. Time and temperature play a huge role in my project because the whipped cream begins to weep and lose consistency and texture after 4-5 minutes and runoff from syneresis occurs after about 6 minutes. Any suggestions at all would be helpful.
Thank you so much.