摘要
泡沫稳定性的测定在鉴定啤酒质量、比较啤酒各组分的 起泡作用、评价表面活性物质及泡沫添加剂的效果等方 面,具有非常严格的要求和重要的意义。笔者通过实验室 简易仪器模拟了Rudin泡持测定装置,并研究了条件水 平,诸如温度、通气速度等的差异对测定结果的影响,验 证了泡沫衰减的对数速率规律。同时发现,随着测定时间 范围的延展,该规律在本实验中有一定的局限性。
The analysis of beer foam stability is in bad need and is of great importance to judge beer quality, compare foaming -effects of beer components, estimate the effect of surface active materials and foam additives, etc. The author simulated Rudin HRV Measuration device by using simple lab apparatus successfully, and studied many factors that would be likely to affect the measuring value, such as tempurature and aeration velocity. This article validated the logarithmic rule in the decay of beer foam, and found there were some limitations in the rule with analysis time prolonged in this experiment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第11期30-32,共3页
Science and Technology of Food Industry
