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Effect of Different Hop Extracts on Beer Foam Quality
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SYSNO ASEP 0365369 Document Type C - Proceedings Paper (int. conf.) R&D Document Type The record was not marked in the RIV Title Effect of Different Hop Extracts on Beer Foam Quality Author(s) Baszczyňski, Martin (UCHP-M)
Novák, Pavel (UCHP-M)
Brányik, T. (CZ)
Růžička, Marek (UCHP-M) RID, ORCID, SAI
Zedníková, Mária (UCHP-M) RID, ORCID, SAISource Title Programme. - Frankfurt : DECHEMA, 2011 - ISBN N Pages p44.27 Number of pages 1 s. Action European Congress of Chemical Engineering /8./ Event date 25.09.2011-29.09.2011 VEvent location Berlin Country DE - Germany Event type WRD Language eng - English Country DE - Germany Keywords beer foaming ; foam behaviour ; bubble size Subject RIV CI - Industrial Chemistry, Chemical Engineering CEZ AV0Z40720504 - UCHP-M (2005-2011) Annotation This contribution concerns a detailed study of the influence of some particular chemical compounds on the foam structure, foam drainage, and also foam decay. Several model solutions were tested, consisting of the basic beer components (water, ethanol, proteins, carbohydrates) with added different hop products. An imaging analysis was used to describe the foam behaviour, at a high resolution. This method involves the experimental visualization setup and the subsequent image analyzing software. The result is valuable information about the local internal micro-structure of the foam. Workplace Institute of Chemical Process Fundamentals Contact Eva Jirsová, jirsova@icpf.cas.cz, Tel.: 220 390 227 Year of Publishing 2012
Number of the records: 1