现代食品科技2012，Vol.28Issue(6)：622-626,5.
基于不同消泡模型的泡沫评价方法的对比
Comparative Study on Foam Assessment Methods with Different Models of Dynamic Foam-collapsing Law
摘要
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 (l-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.关键词
啤酒泡沫/Sigma法/Constant法/国标法/消泡模型/高分子蛋白Key words
beer foam/ Sigma method/ Constant method/ Chinese standard method/ foam collapse law/ high-molecular proteins引用本文复制引用
张丽达,赵谋明,赵海锋..基于不同消泡模型的泡沫评价方法的对比[J].现代食品科技,2012,28(6):622-626,5.基金项目
国家自然科学基金项目(31000810),广东省科技计划项目(2010A010500002 （31000810）
2011A020102001)和中央高校基本科研业务费项目(2012ZW0069) （2012ZW0069）
