Investigations on Foam

Blom, Jakob

doi:10.1002/j.2050-0416.1937.tb05763.x

Cited by 33 publications

(16 citation statements)

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“…hodnoty Σ (Sigma) a poločasu rozpadu τ 0, 5 .Tyto postupy, které se odvozují již od prací Bloma z roku 1936 a 1937 a Rosse a Clarka z roku 1939, později pokračovaly v různých modifikacích [6][7][8][9]. Literární údaje z té doby tak umožňují porovná-vat pěnivosti současných piv s pěnivostí piv, vyráběných před sedmdesáti lety.…”

Section: Principy Hodnocení Pěnivosti a Stability Pěnyunclassified

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Measurement of beer foaming power.

Šavel¹,

Brož²

2006

Kvasny Prum

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Šavel, J. -Brož, A.: Měření pěnivosti piva. Kvasny Prum. 52, 2006, č. 10, s. 314-318. Článek uvádí souhrn jednotlivých principů i metod měření pěnivosti piva včetně kinetických rovnic popisujících rozpad pěny. Pěnivost je komplexní znak kvality zahrnující více aspektů, např. stabilitu pěny, její vzhled, strukturu, schopnost ulpívat na sklenici a odolávat negativně působícím vlivům. Vzhled a struktura pěny rovněž záležejí na způsobu napěňování, např. lití piva z láhve, nebo čepování z pípy. Z těchto důvodů neexistuje univerzální metoda měření pěnivosti a je nutno vybrat vhodnou metodu, vystihující příslušnou vlastnost, která má pro daný okruh zákazníků největší význam. Pěnivost piva lze před-povědět na základě různých chemických a fyzikálních rozborů a protože souvisí s obsahem sacharidů a bílkovin, lze očekávat úspěšné využití infračervené spektrometrie pro předpověď různých vlastností pěny.Šavel, J.-Brož, A.: Measurement of beer foaming power. Kvasny Prum. 52, 2006, No. 10, p. 314-318.The article summarizes the principles and methods of measurement of beer foaming power including kinetic equations describing foam disintegration. Foaming power a complex quality parameter comprising of several aspects, such as foam stability, its appearance, structure, its capability of clinging to a glass and resistance against negative effects. The foam appearance and structure also depend on the way of foam formation, for example pouring of beer from a bottle or draft. For these reasons, there is no universal method for foaming power measurement and such method should be chosen for the measurement that would give a true picture of the property in question, being of the greatest significance for the given customer segment. The beer foaming power can be predicted on the basis of various chemical and physical analyses and, since it is connected with the content of saccharides and proteins, infrared spectrometry can be expected to be successfully used for the forecast of various foam properties. Šavel ÚVODPěnivost piva je prvním vjemem, kterým pivo působí po nalití na konzumenta. Kvalitu piva spotřebitel posuzuje svými smysly, a vnímá ji jako výsledný dojem, vytvořený psychickým zpracováním pozorovaných znaků [1].Znaky nebo charakteristiky jakosti se dělí na skutečné a na náhradní. Skutečné znaky se obtížně specifikují, orientují se na smyslové vnímání, pocity, a často se vyjadřují porovnáváním (pivo jako křen, nabádá k dalšímu napití, má zlatavou barvu, pěnu jako smetanu, říz apod.).Při pozorování pěny se kombinují různé její vlastnosti, protože spotřebitel vnímá výšku pěny, její tvar, strukturu, barvu, rychlost rozpadu, ulpívání na stěně sklenice a zejména vzhled a stabilitu poslední vrstvy pěny na hladině piva do vzniku tzv. lysinky.Náhradní znaky nahrazují skutečné znaky jen částečně, ale jejich výhodou je měřitel-nost, která je nezbytná při průmyslové vý-robě. Mezi tyto znaky např. patří barva piva, měřená spektrofotometricky, obsah oxidu uhličitého, hustota pěny a její stabilita.Při měření pěnivosti piva se uplatňují ty...

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Section: Principy Hodnocení Pěnivosti a Stability Pěnyunclassified

“…Výpočet podle kinetiky prvního řádu k měření stability pěny použili Blom a Prip v roce 1937 při vá-žení piva, odtékajícího z pěny v nálevce [6,7].…”

Section: Principy Hodnocení Pěnivosti a Stability Pěnyunclassified

Measurement of beer foaming power.

Šavel¹,

Brož²

2006

Kvasny Prum

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“…During a time‐lapse imaging process, a series of individual scans is taken over a specific experiment time period, often referred to as ‘interrupted 4D’ experiments (Nazarian et al ., 2006; Gajjar et al ., 2018; Martelli & Perilli, 2018). The total experiment time and frequency of the individual scans must be well‐matched to the speed of the process, which can vary greatly from the order of seconds (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…A widespread investigated example is the foaming of beer, which is a major property of the product itself. Therefore, the understanding of bubble formation and moreover, the stability of the beer head is of great interest to the beverage industry, with scientific studies dating back nearly 100 years (Blom, 1937;Rudin, 1957). Foam deformation was already previously demonstrated by researchers at synchrotron facilities (Banhart et al, 2001;Helfen et al, 2002;García-Moreno et al, 2008;Kamm et al, 2017), as well as in the lab (Patterson et al, 2013) albeit typically on simplified model systems.…”

Section: Introductionmentioning

confidence: 99%

Innovations in laboratory‐based dynamic micro‐CT to accelerate in situ research

Dewanckele¹,

Boone²,

Coppens³

et al. 2020

Journal of Microscopy

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Summary In the past few years, dynamic computed tomography (CT) approaches or uninterrupted acquisitions of deforming materials have rapidly emerged as an essential technique to understand material evolution, facilitating in situ investigations ranging from mechanical deformation to fluid flow in porous materials and beyond. Developments at synchrotron facilities have led this effort, pointing to the future of the technique. In the laboratory, recent developments at TESCAN XRE have made it possible to image, reconstruct and inspect dynamic processes in the laboratory with a temporal resolution below 10 s, meaning that an entire acquisition from 0 to 360° is completed within 10 s. The aim of this study is to explore the challenges and innovations that have led to the ability to perform high speed, dynamic acquisitions. A unique horizontally rotating gantry based micro‐CT system was developed to facilitate complex in situ experiments. In doing so, the sample stays fixed while source and detector are uninterruptedly rotating around a vertical axis. In this work, the dynamic CT method with this rotating gantry based system will be described by two application examples: (1) deformation and collapse of a delicate beer foam and (2) in situ baking process of pastry. For the pastry baking process, an oven was needed to reach baking temperature. In a conventional micro‐CT system, where the sample rotates, it is not so obvious to rotate an oven with sensor and heating cables. On the other hand, the delicate foam of a collapsing beer head is able to rotate, but because of the tangential convection during fast rotation (<10 s), it could influence the bubble detachment and liquid drainage and thus also the foam degradation. To investigate both processes, a horizontally rotating gantry based micro‐CT is required. For both examples it was possible to quantify the key parameters such as pore size and distribution to better understand the rise and fall of porous foams. These examples will highlight the recent progress in adapting micro‐CT workflows to accommodate uninterrupted imaging of dynamic events and point to opportunities for future continued development. Lay Description Micro‐CT allows the nondestructive visualisation of internal structures and is being used routinely in the field of Material Science, Geoscience, Life Science and more. Because of its nondestructive aspect, micro‐CT is optimal to take repetitive scans of the same sample over time. The combination of taking different scans over time is so called time‐resolved CT. By doing so, crucial insights can be obtained on how materials form, deform and perform over time or under certain external conditions. TESCAN XRE have made it possible to image, reconstruct and inspect dynamic processes in the laboratory with a temporal resolution below 10 s. The dynamic CT method will be described through the lens of two application examples: (1) deformation and collapse of a delicate beer foam and (2) in situ baking process of pastry. These examples will highlight the recent prog...

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“…Methods for the assessment of foam differ both in how the foam is generated and how measurements are taken. Foam generation methods include those that utilize foaming devices such as porous frits 6 and the ASBC foam flash orifice tube 1 , or foam can be generated in a natural pour as in the ASBC Sigma method 2 . Some measurements of beer stability focus on one aspect of collapse such as beer drainage Rudin method 18 and Hallgren et al 11 , or measurements at the foam air interface such as the NIBEM foam stability tester as reported by Klopper.…”

Section: Introductionmentioning

confidence: 99%

Multivariate Analyses of Beer Foam Stand

Hackbarth¹

2006

Journal of the Institute of Brewing

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Beer Foam collapse is often described as following an EDL 'Exponential Decay Law'. Parameters are presented in which this is validated at two pouring temperatures, correcting for entrained beer before tracking dry foam decline over time. The "mean life" time Tau for foam stand on six beer brands was calculated and compared, and the effect of various abuse /control treatments examined. Principal Component Analysis was then applied to correlate measurements of physical parameters with foam Tau.

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Investigations on Foam

Cited by 33 publications

References 0 publications

Measurement of beer foaming power.

Measurement of beer foaming power.

Innovations in laboratory‐based dynamic micro‐CT to accelerate in situ research

Multivariate Analyses of Beer Foam Stand

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