Novel Desaturation Cell to Quantify Gushing Intensity: A Preliminary Study on Model Solutions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899368" target="_blank" >RIV/60461373:22330/15:43899368 - isvavai.cz</a>
Alternative codes found
RIV/67985858:_____/15:00444322
Result on the web
<a href="http://dx.doi.org/10.1094/ASBCJ-2015-0404-01" target="_blank" >http://dx.doi.org/10.1094/ASBCJ-2015-0404-01</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1094/ASBCJ-2015-0404-01" target="_blank" >10.1094/ASBCJ-2015-0404-01</a>

Result language
angličtina
Original language name
Novel Desaturation Cell to Quantify Gushing Intensity: A Preliminary Study on Model Solutions
Original language description
Beer gushing is an unwanted phenomenon that occurs when the beer foam spontaneously gushes out when a bottle or can is opened. Despite long-term research, gushing still has not been fully explained. To our knowledge, there is no simple, quick, and inexpensive method for reliably measuring gushing intensity. In this article, a desaturation cell enabling saturation, step-wise pressure drop, and image analysis of foam formation is presented. The gushing intensity was evaluated through foam formation rate and relative final foam volume. To study the physicochemical mechanism of gushing, the measurements were carried out in a simple gushing matrix made of water and bovine serum albumin (BSA), the aggregates or micelles of which serve as nucleation sites for bubble formation. The effect of hop bitter compounds (iso-alpha-acids and tetrahydro-iso-alpha-acids) and essential oils (linalool) in the BSA matrix was also tested. The hop bitter compounds increased the foam formation rate significantly while affecting the foam volume less. Linalool at low concentration caused an extremely high foam formation rate whereas, at higher concentration, did not affect the foaming of the BSA matrix.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/LD13018" target="_blank" >LD13018: Interfacial properties, their diagnostics and their effects on macroscopic flows</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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