RHEOLOGICAL PROPERTIES OF LIQUID SURFACE LAYER IN SELECTED COMMERCIAL BEERS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 4
Abstract
In the paper, the results are presented of a rheological examination of surface layers of the Dębowe Mocne, Tyskie Gronie, Żywiec, and Warka Strong beers in an oscillatory flow. The obtained interfacial correlations between the interfacial storage modulus Gs’ and interfacial loss modulus Gs”, expressed as a function of time, had a form characteristic for diluted aqueous protein solutions. For all the beers examined, the values of the two moduli increased and, after some time, that was characteristic for the given type of beer, intersected at one point on the graph. The results of oscillatory measurements prove that a network structure was formed in the surface layers of the beers examined. A very long time necessary for that structure to form proves that the proteins in beer played an important role in forming the structure. Furthermore, it was found that the most stable froth foam occurred on the surface of the Żywiec beer. The values of the measured values of the Gs’ and Gs” interfacial moduli were the highest. Those results show that there is a correlation between the rheological properties of the liquid surface layer and the stability of the beer froth foam.
Authors and Affiliations
Lubomira Broniarz-Press, Jacek Różański, Sylwia Różańska, Joanna Kmiecik
Keywords
Related Articles
- EP ID EP152862
- DOI 10.15193/zntj/2014/95/043-052
- Views 66
- Downloads 0
SOLID FAT CONTENT VERSUS QUALITY AND TECHNOLOGICAL USEFULNESS OF SHORTENINGS IN MAKING SHORTCRUST PASTRIES
The objective of this study was to check the potential for determining the quality and establishing the usefulness of shortenings in making shortcrust pastries on the basis of solid fat content (SFC). The scope of stud...
EFFECT OF WHEY PREPARATIONS ON ADHESIVENESS OF PROCESSED CHEESE ANALOGUES TO DIFFERENT PACKAGING MATERIALS
The objective of this study was to produce processed cheese analogues, in which acid casein was partially replaced by different whey preparations (‘DWP 50’ demineralised whey powder, ‘WPC 35’ whey protein concentrate),...
Podstawowy skład chemiczny wybranych odmian owsa siewnego
Celem badań było określenie zawartości składników odżywczych w pełnym ziarnie, plewce, bielmie i otrębach różnych odmian owsa siewnego. Oceną objęto zawartość: suchej masy, białka, tłuszczu, włókna pokarmowego, węglowo...
APPLICATION OF HIGH HYDROSTATIC PRESSURES (UHP) TO STABILIZE STRAWBERRY JUICES AND NECTARS
The objective of this study was to determine the effect of high hydrostatic pressure (UHP) on the content of anthocyanins and colour characteristics of strawberry juices and nectars. The experimental material comprised...
ASSESSING CONTENT OF SELECTED BIOACTIVE COMPOUNDS IN BILBERRY PRESERVES
The objective of the research study was to determine the effect of the method for making bilberry pre- serves on the content of selected antioxidant compounds. The research material consisted of the products derived fr...