https://doi.org/10.1051/epjconf/201818002101
Beer foam decay: effect of glass surface quality and CO2 content
Czech Technical University in Prague, Faculty of Mechanical Engineering, Department of Process Engineering, Technická 4, 166 07 Prague, Czech Republic
* Corresponding author: Radek.Sulc@fs.cvut.cz
Published online: 4 June 2018
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.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
