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.

喷涌是指非搅动的、正常碳化的包装饮料在打开时自发、无法控制地起泡的现象。当受到这一现象的影响时，生产商不仅会因为这些有问题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。原发喷洒的定义是与所使用的原材料有关的喷洒，由于潜在的机制尚不清楚，因此具有很大的科学意义。长期以来，在以麦芽为基础的饮料行业中，原发喷洒的流行与在反常潮湿生长条件下生长的谷物之间存在着既定的相关性。这些潮湿的生长条件非常适合特定镰刀菌的生长。推测这些镰刀菌产生的疏水素，特别是HFBI和HFBII，是导致初级喷涌的原因。然而，关于这些疏水生物会导致溶解气体如此迅速地排出的机制，仍然存在许多不确定因素。已经提出了一些假设，包括疏水蛋白单分子层稳定纳米/微泡，从而产生成核点。然而，潜在的机制仍然需要研究。通过在泡沫和气泡的动态建模以及气泡测量单元的开发方面的丰富经验，申请人处于独特的地位，能够更深入地了解与初级喷涌相关的潜在机制。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。有了这个测量单元，气泡随时间的发展可以用带显微镜头的高速相机来记录和分析。这些观察结果将被用于格子玻尔兹曼方法模型，以验证模型并通过模拟来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情况的实验观察进一步得到验证，接种HFBI和HFBII疏水蛋白将诱导麦芽饮料喷涌。