Investigations into the underlying mechanisms of primary gushing in beverages through micro dynamic modelling

通过微观动力学模型研究饮料中初次喷出的潜在机制

• 批准号: 370878837
• 负责人: Professor Dr.-Ing. Thomas Becker
• 金额: --
• 依托单位: Lehrstuhl für Brau- und Getränketechnologie
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2017
• 资助国家: 德国
• 起止时间: 2016-12-31 至 2021-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/370878837?language=en
• 关键词: Investigations; into; underlying; mechanisms; primary

Gushing is the phenomenon of spontaneous uncontrollable foaming of non-agitated normally carbonized packaged drinks upon opening. When impacted by this phenomenon, producers not only experience financial loss due to repercussions of these faulty beverages, but also a tarnishing of reputation amongst consumers. Primary gushing is defined as gushing associated with the raw materials used and is of great scientific interest because the underlying mechanisms remain unclear.There has been a long established correlation within the malt based drinks industry between epidemics of primary gushing and cereal grown in unseasonably wet growing conditions. These wet growing conditions are well suited for the growth of particular Fusarium ssp. and it is hypothesized that hydrophobins produced by these Fusarium ssp., particularly HFBI and HFBII, are responsible for primary gushing. There remains, however, many uncertainties about the mechanism through which these hydrophobins would cause such a rapid expulsion of dissolved gas. A number of hypothesis have been postulated, including the stabilization of nano/micro bubbles by a hydrophobin monolayer thus creating nucleation points. However, the underlying mechanisms still require investigation.Through extensive experience related to the dynamic modelling of foams and bubbles in combination with the development of a bubble measurement cell, the applicant is in a unique position to gain a deeper understanding of the underlying mechanisms related to primary gushing. In the implemented bubble measurement cell, it is possible to inject individual bubbles under controlled conditions. With this measurement cell, the bubble development as a function of time can be recorded and analyzed using high speed cameras with microscopic lenses. These observations will be used in a Lattice Boltzmann method model to both validate the model and to explore through simulations the plausibility of the supposed mechanisms. These findings will be further verified through experimental observations using high speed cameras to observe the opening of malt based beverages which will be induced to gush through inoculation with HFBI and HFBII hydrophobins.

涌入是开放时自发不可控制的泡沫泡沫的现象。当受到这种现象的影响时，生产商不仅会因这些错误的饮料的影响而造成财务损失，而且还会遭受消费者声誉的破坏。主要涌入被定义为与所使用的原材料相关的涌入，并且具有极大的科学意义，因为基本机制仍然不清楚。在基于麦芽的饮料行业中，基于麦芽的饮料行业之间存在长期建立的相关性，而在不合理的潮湿生长条件下，原发性涌入和谷物种植的谷物生长。这些潮湿的生长条件非常适合特定镰刀菌的生长。并假设这些镰刀菌产生的疏水素，尤其是HFBI和HFBII，是造成主要涌入的原因。然而，仍然存在许多不确定性，这些机制会导致这些杂化气体迅速驱逐的机制。已经假定了许多假设，包括杂粒蛋白单层对纳米/微气泡的稳定，从而产生了成核点。然而，基本机制仍然需要研究。通过与泡沫和气泡的动态建模相关的丰富经验，结合了气泡测量单元的发展，申请人处于独特的位置，可以更深入地了解与一级涌入相关的潜在机制。在实现的气泡测量单元中，可以在受控条件下注入单个气泡。使用此测量单元，可以使用带有微观镜头的高速相机记录和分析气泡发育随时间的函数。这些观察结果将用于晶格玻尔兹曼方法模型，以验证模型并通过模拟所假定机制的合理性进行探索。这些发现将通过使用高速相机的实验观测来进一步验证，以观察基于麦芽的饮料的开放，这些饮料将通过接种HFBI和HFBII和HFBII疏水素而引起涌入。