Comparative Study on Foam Assessment Methods with Different Models of Dynamic Foam-collapsing Law
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Abstract:
Sigma method and Constant method are two common methods for measuring foam stability. Foam stability was estimated by characteristic parameters of foam-collapsing models established for both methods. Results showed that two foam collapse models proposed by Sigma and Constant methods were both significant during measuring period (1-5min) in this study, while there were significant differences in prediction accuracy and evaluation results for foam stability. Foam collapse model proposed by Sigma method exhibited better prediction accuracy for the whole collapsing process. Pearson correlation analysis indicated that Sigma method correlated well with Chinese standard method. Moreover, results from relationships between composition and foam stability of beer samples further confirmed that proteins (MW>5,000) are decisive foam promoters in beer.
