1
|
Zink J, Roth A, Junker N, Windhab E. Native corn and potato starch as CO2 gas bubble nucleation agent for low-temperature high-pressure foaming applications. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2021.100211] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
2
|
Watamura T, Sugiyama K, Yotsumoto Y, Suzuki M, Wakabayashi H. Bubble cascade may form not only in stout beers. Phys Rev E 2021; 103:063103. [PMID: 34271697 DOI: 10.1103/physreve.103.063103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 05/18/2021] [Indexed: 11/07/2022]
Abstract
In a glass of stout beer, a very large number of small dispersed bubbles form a texture motion of a bubble swarm moving downwards. Such a cascading motion is caused by a gravity-driven hydrodynamic instability and depends on the interbubble distance. To estimate these two corresponding indicators, an experimentally measured velocity profile is required and, thus, is obtained a posteriori. However, it is unknown why the bubble cascade is observed only in stout beer with nitrogen, such as Guinness beer. To address this question via a priori estimation, here, we develop a mathematical continuum model of film flow in bubbly liquid, uncovering the essential dynamics among many physical processes occurring simultaneously in a glass. To validate the proposed model, we perform a numerical simulation of the distribution of massless Lagrangian particles in an inclined container. We investigate the effects of particle concentration, inclination angle, particle diameter, and container size on the cascading film flow. The results reveal that the motion and waviness of clear-fluid film can be successfully estimated a priori to experiments or simulations. Moreover, it is found that the continuum behavior of particles in the film flow is analogous to the continuum description of rarefied gas dynamics. These findings explain how the cascading bubbles in a pint glass of stout beer satisfy the continuum assumption and suggest a general condition for the onset of the cascade, for instance, a 200-l drum for carbonated water.
Collapse
Affiliation(s)
- Tomoaki Watamura
- Graduate School of Engineering Science, Osaka University, 1-3, Mchikaneyama, Toyonaka, Osaka 560-8531, Japan and RIKEN Center for Advanced Photonics, RIKEN, 2-1, Hirosawa, Wako, Saitama 351-0198, Japan
| | - Kazuyasu Sugiyama
- Graduate School of Engineering Science, Osaka University, 1-3, Mchikaneyama, Toyonaka, Osaka 560-8531, Japan and RIKEN Center for Advanced Photonics, RIKEN, 2-1, Hirosawa, Wako, Saitama 351-0198, Japan
| | - Yuko Yotsumoto
- Institute for Future Beverages, Kirin Holdings Co. Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan
| | - Mihoko Suzuki
- Institute for Future Beverages, Kirin Holdings Co. Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan
| | - Hideyuki Wakabayashi
- Institute for Future Beverages, Kirin Holdings Co. Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan
| |
Collapse
|
3
|
Liger-Belair G, Cilindre C. How Many CO 2 Bubbles in a Glass of Beer? ACS OMEGA 2021; 6:9672-9679. [PMID: 33869947 PMCID: PMC8047704 DOI: 10.1021/acsomega.1c00256] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
The number of bubbles likely to form in a glass of beer is the result of the fine interplay between dissolved CO2, tiny particles or glass imperfections acting as bubble nucleation sites, and ascending bubble dynamics. Experimental and theoretical developments about the thermodynamic equilibrium of dissolved and gas-phase carbon dioxide (CO2) were made relevant to the bottling and service of a commercial lager beer, with 5% alcohol by volume and a concentration of dissolved CO2 close to 5.5 g L-1. The critical radius and the subsequent critical concentration of dissolved CO2 needed to trigger heterogeneous nucleation of CO2 bubbles from microcrevices once the beer was dispensed in a glass were derived. The subsequent total number of CO2 bubbles likely to form in a single glass of beer was theoretically approached as a function of the various key parameters under standard tasting conditions. The present results with the lager beer were compared with previous sets of data measured with a standard commercial Champagne wine (with 12.5% alcohol by volume and a concentration of dissolved CO2 close to 11 g L-1).
Collapse
|
4
|
Ahmed Khaireh M, Angot M, Cilindre C, Liger-Belair G, Bonhommeau DA. Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations. Molecules 2021; 26:1711. [PMID: 33808580 PMCID: PMC8003404 DOI: 10.3390/molecules26061711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 12/03/2022] Open
Abstract
The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, CO2 and EtOH diffusion coefficients are computed from molecular dynamics (MD) simulations and compared with experimental values derived from the Stokes-Einstein (SE) relation on the basis of viscometry experiments and hydrodynamic radii deduced from former nuclear magnetic resonance (NMR) measurements. These diffusion coefficients steadily increase with temperature and decrease as the concentration of ethanol rises. The agreement between theory and experiment is suitable for CO2. Theoretical EtOH diffusion coefficients tend to overestimate slightly experimental values, although the agreement can be improved by changing the hydrodynamic radius used to evaluate experimental diffusion coefficients. This apparent disagreement should not rely on limitations of the MD simulations nor on the approximations made to evaluate theoretical diffusion coefficients. Improvement of the molecular models, as well as additional NMR measurements on sparkling beverages at several temperatures and ethanol concentrations, would help solve this issue.
Collapse
Affiliation(s)
| | | | | | - Gérard Liger-Belair
- Université de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France; (M.A.K.); (M.A.); (C.C.)
| | - David A. Bonhommeau
- Université de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France; (M.A.K.); (M.A.); (C.C.)
| |
Collapse
|
5
|
Liger-Belair G. Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4560-4567. [PMID: 30925060 DOI: 10.1021/acs.jafc.9b00155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Experimental and theoretical developments, including gas-liquid thermodynamics and bubble nucleation, were made relevant to the conditioning and service of three various commercial carbonated bottled waters holding different levels of dissolved carbon dioxide comprised between about 3 g L-1 and 7 g L-1. The strong dependence in temperature of the partial pressure of gas-phase CO2 found within the three batches of bottled carbonated waters was determined. Moreover, in a glass of carbonated water, the process by which the diffusion of dissolved CO2 in tiny immersed gas pockets enabled heterogeneous bubble nucleation was formalized, including every pertinent parameter at play. From this assessment, the minimum level of dissolved CO2 below which bubble nucleation becomes thermodynamically impossible was determined and found to strongly decrease by increasing the water temperature and size of the gas pockets acting as bubble nucleation sites. Accordingly, the total number of bubbles likely to form in a single glass of sparkling water was theoretically derived to decipher the role played by various key parameters. Most interestingly, for a given level of dissolved CO2, the theoretical number of bubbles likely to form in a glass was found to increase by increasing the water temperature.
Collapse
Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence, Champagne et Applications (GSMA), UMR CNRS 7331 , Université de Reims Champagne-Ardenne , BP 1039 , 51687 Reims Cedex 2 , France
| |
Collapse
|
6
|
Bubble cascade in Guinness beer is caused by gravity current instability. Sci Rep 2019; 9:5718. [PMID: 30952967 PMCID: PMC6450914 DOI: 10.1038/s41598-019-42094-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Accepted: 03/19/2019] [Indexed: 11/09/2022] Open
Abstract
The downward movement of the bubble-texture in a glass of Guinness beer is a fascinating fluid flow driven by the buoyant force of a large number of small-diameter bubbles. This texture motion is a frequently observed phenomenon on pub tables. The physical mechanism of the texture-formation has been discussed previously, but inconsistencies exist between these studies. We performed experiments on the bubble distribution in Guinness poured in an inclined container, and observed how the texture forms. We also report the texture-formation in controllable experiments using particle suspensions with precisely specified diameters and volume-concentrations. Our specific measurement methods based on laser-induced-fluorescence provide details of the spatio-temporal profile of the liquid phase velocity. The hydrodynamic condition for the texture-formation is analogous to the critical point of the roll-wave instability in a fluid film, which can be commonly observed in water films sliding downhill on a rainy day. Here, we identify the critical condition for the texture-formation and conclude that the roll-wave instability of the gravity current is responsible for the texture-formation in a glass of Guinness beer.
Collapse
|
7
|
Abstract
Besides being the favorite beverage of a large percentage of the population, a glass or bottle of beer is a test bench for a myriad of phenomena involving mass transfer, bubble-laden flows, natural convection, and many more topics of interest in Physical Chemistry. This paper summarizes some representative physical problems related to bubbles that occur in beer containers, pointing out their practical importance for the industry of beverage processing, as well as their potential connection to other processes occurring in natural sciences. More specifically, this paper describes the physics behind the sudden foam explosion occurring after a beer bottled is tapped on its mouth, gushing, buoyancy-induced motions in beer glasses, and bubble growth in stout beers.
Collapse
|
8
|
Abstract
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.
Collapse
Affiliation(s)
- C W Bamforth
- Department of Food Science and Technology, University of California, Davis, California 95616;
| |
Collapse
|
9
|
Newman RH, Franich RA, Meder R, Hill SJ, Kroese H, Sandquist D, Hindmarsh JP, Schmid MW, Fuchs J, Behr VC. Proton magnetic resonance imaging used to investigate dewatering of green sapwood by cycling carbon dioxide between supercritical fluid and gas phase. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2016.01.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
10
|
Liger-Belair G. Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses. J Phys Chem B 2016; 120:3724-34. [PMID: 27031022 DOI: 10.1021/acs.jpcb.6b01421] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate definitely impacts champagne tasting by modifying the neuro-physicochemical mechanisms responsible for aroma release and flavor perception. On the basis of theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics, and mass transfer equations, a global model is proposed, depending on various parameters of both the wine and the glass itself, which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses. The question of champagne temperature was closely examined, and its role on the modeled losses of dissolved CO2 was corroborated by a set of experimental data.
Collapse
Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence, Champagne et Applications - Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 7331 - Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, BP 1039, Reims 51687 Cedex 2, France
| |
Collapse
|
11
|
Subramanian B, Pagilla KR. Mechanisms of foam formation in anaerobic digesters. Colloids Surf B Biointerfaces 2015; 126:621-30. [DOI: 10.1016/j.colsurfb.2014.11.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2014] [Revised: 10/29/2014] [Accepted: 11/20/2014] [Indexed: 11/26/2022]
|
12
|
Abstract
The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (or bubbly) is of concern for sommeliers, wine journalists, experienced tasters, and any open minded physical chemist wondering about complex phenomena at play in a glass of bubbly. The whole number of bubbles likely to form in a single glass is the result of the fine interplay between dissolved CO2, tiny gas pockets trapped within particles acting as bubble nucleation sites, and ascending bubble dynamics. Based on theoretical models combining ascending bubble dynamics and mass transfer equations, the falsely naı̈ve question of how many bubbles are likely to form per glass is discussed in the present work. A theoretical relationship is derived, which provides the whole number of bubbles likely to form per glass, depending on various parameters of both the wine and the glass itself.
Collapse
Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 7331, UFR Sciences Exactes et Naturelles, Université de Reims Champagne-Ardenne , BP 1039, 51687 Reims Cedex 2, France
| |
Collapse
|
13
|
Enríquez OR, Hummelink C, Bruggert GW, Lohse D, Prosperetti A, van der Meer D, Sun C. Growing bubbles in a slightly supersaturated liquid solution. THE REVIEW OF SCIENTIFIC INSTRUMENTS 2013; 84:065111. [PMID: 23822382 DOI: 10.1063/1.4810852] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
We have designed and constructed an experimental system to study gas bubble growth in slightly supersaturated liquids. This is achieved by working with carbon dioxide dissolved in water, pressurized at a maximum of 1 MPa and applying a small pressure drop from saturation conditions. Bubbles grow from hydrophobic cavities etched on silicon wafers, which allows us to control their number and position. Hence, the experiment can be used to investigate the interaction among bubbles growing in close proximity when the main mass transfer mechanism is diffusion and there is a limited availability of the dissolved species.
Collapse
Affiliation(s)
- Oscar R Enríquez
- Physics of Fluids Group, Faculty of Science and Technology, University of Twente, P.O. Box 217, 7500 AE Enschede, The Netherlands
| | | | | | | | | | | | | |
Collapse
|
14
|
Bamforth CW. 125th Anniversary Review: The Non-Biological Instability of Beer. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00496.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|