Untersuchungen der grundlegenden Mechanismen von primärem Gushing bei Getränken durch dynamische Modellierung im Mikromaßstab
Zusammenfassung der Projektergebnisse
Spontaneous foaming of carbonated beverages upon opening the bottle is called the Gushing phenomenon. Besides the gushing type, which is due to the impurity of the bottle itself, the primary gushing is associated with the raw material. This is a multicausal problem that is mainly correlated to the growing condition of the malt. Despite several years of research studies on this topic, the underlying mechanism remained unclear. These wet growing conditions are well suited for the growth of particular Fusarium spp., and it is hypothesized that hydrophobins produced by these Fusarium spp., particularly HFBI and HFBII, are responsible for primary gushing. There remain, however, many uncertainties about the mechanism through which these hydrophobins would cause such a rapid expulsion of dissolved gas. The focus of this project was to establish an experimental setup to gain knowledge about the phenomenon within extensive experiments to test several different hypotheses. The focus was on the surfactants and how they influence the dynamics of the bubble. Based on these experiments, a numerical model was developed to simulate soluble surfactants to investigate the effect of different concentrations of the bubble dynamics. Results revealed that the addition of the hydrophobins to the beer did not change the surface tension significantly. However, it influences the rising bubble dynamics. This is mainly due to the changes in the radius of the stable bubbles. Besides the experimental investigations, a simulation model was developed and compared with analytical results. This model has the potential to simulate different effects of surfactants on the interface and can be further developed to simulate rising bubbles of high-density ratio systems.
Projektbezogene Publikationen (Auswahl)
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Entwicklung eines Messsystems zur optischen Analyse zweiphasiger Fluidsysteme. Chemie Ingenieur Technik, 90(9), 1316-1317.
Stadler, K.; Werner, R.; Takacs, R.; Geier, D. & Becker, T.
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Entwicklung eines Messsystems zur optischen Analyse zweiphasiger Fluidsysteme. ProcessNet- Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Germany, 10. - 13. September 2018
Werner, R., Takacs, R., Fattahi, E., Geier, D. & Becker, T.
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Simulation of the micro bubble dynamics in beer using the lattice Boltzmann method. Jahrestreffen Bremen - Jahrestreffen der ProcessNet Fachgruppen MPH, WSUE, CFD, HTT, AuW, KRI, PMT, Bremen, Germany, 6. - 9. March 2018
Fattahi, E., Geier, D. & Becker, T.
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Einsatz optischer Methoden und multivariater Modellbildung zur Untersuchung des Gushing-Potentials. 52. Technologisches Seminar Weihenstephan, Freising, Germany, 27. Februar 2019
Geier, D., Werner, R. & Becker, T.
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Untersuchung der physikalischen Vorgänge beim Gushing – Teil 1: Entwicklung einer Methodik zur Bestimmung gushingrelevanter Parameter bei der Entstehung von Gasblasen, Brauwelt, 2020, 49, 1310-1313
Werner, R., Pribec, I., Fattahi, E., Geier, D. & Becker, T.
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Multiphase Phase-Field Lattice Boltzmann Method for Simulation of Soluble Surfactants. Symmetry, 13(6), 1019.
Kian, Far Ehsan; Gorakifard, Mohsen & Fattahi, Ehsan
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Untersuchung der physikalischen Vorgänge beim Gushing – Teil 2: Bestimmung der Eigenschaften von Gasblasen in Bieren, Brauwelt, 2021, 18, 458-461
Werner, R., Pribec, I., Fattahi, E., Geier, D. & Becker, T.
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Physical processes during gushing (Part 1): Identification of relevant parameters, Brauwelt International, 2022, 96-99
Werner, R., Pribec, I., Fattahi, E., Geier, D. & Becker, T.
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Physical processes during gushing (Part 2): Determination of properties of gas bubbles in beer, Brauwelt International, 2022, 168-170
Werner, R., Pribec, I., Fattahi, E., Kerpes, R., Geier, D. & Becker, T.
