Investigations into the underlying mechanisms of primary gushing in beverages through micro dynamic modelling

喷涌是未搅拌的正常碳酸包装饮料在打开时自发不可控起泡的现象。当受到这种现象的影响时，生产商不仅会因这些有问题的饮料的影响而遭受经济损失，而且还会在消费者中玷污声誉。原生喷涌被定义为与所使用的原材料相关的喷涌，由于其潜在机制尚不清楚，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工业中，在不合季节的潮湿生长条件下生长的谷物与初次涌出的流行病之间建立了联系。这些潮湿的生长条件非常适合特定镰刀菌的生长。据推测，这些镰刀菌产生的疏水性蛋白。特别是HFBI和HFBII是主要的涌出源。然而，对于这些疏水分子导致溶解气体如此迅速排出的机制，仍然存在许多不确定性。许多假设已经被提出，包括通过疏水蛋白单层稳定纳米/微气泡从而产生成核点。然而，潜在的机制仍然需要调查。通过与泡沫和气泡动态建模相关的丰富经验，结合气泡测量单元的开发，申请人处于一个独特的位置，可以更深入地了解与初级喷涌相关的潜在机制。在实现的气泡测量单元中，可以在受控条件下注入单个气泡。有了这个测量单元，气泡的发展作为时间的函数可以记录和分析使用高速相机显微镜镜头。这些观察结果将用于晶格玻尔兹曼方法模型，以验证模型并通过模拟探索假设机制的合理性。这些发现将通过高速摄像机的实验观察得到进一步验证，通过接种HFBI和HFBII疏水蛋白来观察麦芽饮料的开口。

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.