Beer foam decay: effect of glass surface quality and CO_2 content

摘要

The effect of beer glass surface quality and CO_2 content in beer on foam decay was investigated using our experimental method. The effect of beer glass surface quality on foam decay was experimentally investigated for: i) cold & clean glass surface, ii) warm & clean glass surface, iii) cold & greasy glass surface, and iv) cold & dusty glass surface. The fastest foam decay was observed for greasy glass surface. It was found that increasing CO_2 content in beer: i) the liquid content in the foam decreases, and ii) the foam breaks down faster. The foam decay and growth kinetics of foam-liquid interface were statistically treated using own models.