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.

涌出是非搅拌的普通碳酸化包装饮料在打开时自发且无法控制地起泡的现象。当受到这种现象的影响时，生产商不仅会因这些有缺陷的饮料的影响而遭受经济损失，而且还会损害消费者的声誉。初级喷涌被定义为与所使用的原材料相关的喷涌，并且具有很大的科学意义，因为其根本机制仍不清楚。在麦芽饮料行业中，初级喷涌的流行与在反季节潮湿生长条件下生长的谷物之间长期以来存在着相关性。这些潮湿的生长条件非常适合特定镰刀菌属的生长。据推测，这些镰刀菌属亚种产生的疏水蛋白，特别是 HFBI 和 HFBII，是造成初级喷涌的原因。然而，这些疏水蛋白导致溶解气体如此快速排出的机制仍然存在许多不确定性。已经提出了许多假设，包括通过疏水蛋白单层稳定纳米/微米气泡，从而产生成核点。然而，其根本机制仍需要研究。通过与泡沫和气泡动态建模相关的丰富经验以及气泡测量单元的开发，申请人处于独特的地位，可以更深入地了解与初级喷涌相关的基本机制。在所实施的气泡测量单元中，可以在受控条件下注入单个气泡。借助该测量单元，可以使用带有显微镜头的高速摄像机来记录和分析作为时间函数的气泡发展。这些观察结果将用于格子玻尔兹曼方法模型，以验证模型并通过模拟探索假设机制的合理性。这些发现将通过使用高速摄像机观察麦芽饮料的打开进行实验观察得到进一步验证，这些饮料将通过接种 HFBI 和 HFBII 疏水蛋白而诱导涌出。