Physical Factors Influencing Beer Overfoaming

0423568 - ÚCHP 2014 BG eng C - Conference Paper (international conference)
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]
R&D Projects: GA MŠMT(CZ) LD13018
Institutional support: RVO:67985858
Keywords : beer * gushing * physical factors
Subject RIV: CI - Industrial Chemistry, Chemical Engineering
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.
Permanent Link: http://hdl.handle.net/11104/0229699