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Induction of Microstreaming by Nonspherical Bubble Oscillations in an Acoustic Levitation System

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Bubble nucleation in stout beers.

W T Lee¹, J S McKechnie, M G Devereux

¹MACSI, Department of Mathematics and Statistics, University of Limerick, Limerick, Ireland. william.lee@ul.ie

Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics

|July 7, 2011

Summary

This summary is machine-generated.

Bubble nucleation in stout beer is explained by a new mathematical model. Hollow porous fibers could replace widgets in canned stout, improving the beer head formation.

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Area of Science:

Food Science
Chemical Engineering
Physics

Background:

Bubble nucleation in carbon dioxide-based beverages like champagne is understood, relying on cellulose fiber nucleation sites.
Stout beers, containing both nitrogen and carbon dioxide, present a different nucleation challenge, necessitating widgets for head formation in canned products.

Purpose of the Study:

To extend the mathematical model of bubble nucleation to two-gas systems.
To investigate the bubble nucleation mechanism in stout beers.
To explore potential replacements for widgets in canned stout beer.

Main Methods:

Mathematical modeling of bubble nucleation in two-gas supersaturated solutions.
Observational confirmation of nucleation processes in stout beer.

Main Results:

The study confirms that bubble nucleation occurs in stout beers, albeit at a slower rate compared to carbonated beverages.
The extended mathematical model accurately describes nucleation in two-gas systems.

Conclusions:

The established nucleation mechanism is active in stout beers, offering a scientific basis for head formation.
Coating beverage containers with hollow porous fibers presents a potential alternative to traditional widgets for enhancing stout beer head formation.