A Method to Evaluate the Beer Foam Stability by Ultrasonic Vibration

Abstract:

In our experiments，ultrasonic vibration and stopwatch were used to measure beer foam stability. On the basis of single factor experiments，the central composite rotatable of surface response analysis determined the optimized conditions of ultrasonic vibration method. The optimized experimental condition was that the pretreatment temperature of sample was 20 ℃，the ultrasonic vibration frequency was 28 kHz，and the ultrasonic vibration time was 15 s. Meanwhile，the results also showed the effect degree of three single factors was as follows： pretreatment temperature > ultrasonic vibration frequency > ultrasonic vibration time. Through comparative analysis between ultrasonic vibration method and Chinese standard methods，the results showed that the ultrasonic vibration method could accurate and portable to detect the foam stabilities of canned and bottled beer，and the method could be used to compare the diversities of beer foam stability.