Beer foam decay: effect of glass surface quality and CO2 content

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F18%3A00321906" target="_blank" >RIV/68407700:21220/18:00321906 - isvavai.cz</a>
Result on the web
<a href="https://www.epj-conferences.org/articles/epjconf/abs/2018/15/epjconf_efm2018_02101/epjconf_efm2018_02101.html" target="_blank" >https://www.epj-conferences.org/articles/epjconf/abs/2018/15/epjconf_efm2018_02101/epjconf_efm2018_02101.html</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1051/epjconf/201817002101" target="_blank" >10.1051/epjconf/201817002101</a>

Result language
angličtina
Original language name
Beer foam decay: effect of glass surface quality and CO2 content
Original language description
The effect of beer glass surface quality and CO2 content in beer on foam decay was investigated using our experimental method. The effect of beer glass surface quality on foam decay was experimentally investigated for: i) cold & clean glass surface, ii) warm & clean glass surface, iii) cold & greasy glass surface, and iv) cold & dusty glass surface. The fastest foam decay was observed for greasy glass surface. It was found that increasing CO2 content in beer: i) the liquid content in the foam decreases, and ii) the foam breaks down faster. The foam decay and growth kinetics of foam-liquid interface were statistically treated using own models.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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