Physical Factors Influencing Beer Overfoaming

0423568 - ÚCHP 2014 BG eng C - Konferenční příspěvek (zahraniční konf.)
Novák, Pavel - Vitoušová, K. - Poštulková, Michaela - Brányik, T. - Růžička, Marek
Physical Factors Influencing Beer Overfoaming.
Posters. Vol. Session 1. -: -, 2013, T2:P26. ISBN N.
[Conference of European Colloid and Interface Society /27./. Sofia (BG), 01.09.2013-06.09.2013]
Grant CEP: GA MŠMT(CZ) LD13018
Institucionální podpora: RVO:67985858
Klíčová slova: beer * gushing * physical factors
Kód oboru RIV: CI - Průmyslová chemie a chemické inženýrství
http://www.ecis2013.org/

The aim of this work was to find a gushing-active matrix on which it would be possible to observe the influence of physical factors (pH, pressure, surface tension).The solution of bovine serum albumin of concentration 0.5 g/l was determined as the most convenient matrix. In this solution micelles of albumin are formed which act like nucleation sites for the formation of gushing foam. This solution was used to estimate the influence of pH, surface tension and the suppressing effect of increased pressure over the solution on gushing. All measurements were carried out in for this purpose specially constructed apparatus consisting of a pressure column, a high-speed camera and a pressure probe. The results are the relationships between the phycial factors and beer overfoaming.
Trvalý link: http://hdl.handle.net/11104/0229699