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.pdfVIP

现代食品科技 ModernFoodScienceand Technology 2012，V01．28，No．6 基于不同消泡模型的泡沫评价方法的对比 张丽达，赵谋明，赵海锋 (华南理工大学轻工与食品学院，广东广州510640) 模型在测量区间(1—5rain)内都高度显著，但其预测能力存在较大差别，且泡沫稳定性的评价结果也不一致，Sigma法对整体消泡 时问的预测较准确。相关性分析结果表明，三种啤酒泡沫稳定性评价方法中，Sigma法与国标秒表法线性显著相关。理化指标分析进 一步揭示了高分子蛋白含量对啤酒的泡沫稳定性的决定性作用。 关键词：啤酒泡沫；Sigma法；Constant法；国标法；消泡模型；高分子蛋白 文章篇号：1673-9078(2012)6-622-626 onFoamAssessmentMethods ComparativeStudy withDifferentModelsof Law DynamicFoam-collapsing ZHANG Li-da,ZHAOMou-ming,ZHAOHai-feng andFood China (CollegeofLightChemistrySciences，SouthUniversityofTechnology,Guangzhou510640，China) methodandCbns龇methodal蟹tWOc咖卫m∞methodsfog foam wasestimated s删ty．Foam Abstract：Sigma m∞sming stability by of modelsestablishedforbothmethods．ResultsshowedthattWOfoam cb舡犹钯触paramemsfoam-collapsing collap∞modelsproposedby wereboth this therewere differencesin andConst趾tmethods Sigma significantduringmeasuring耐0d(1-5rain)insllJdywhile significant andevaluationresultsforfoam methodexhibitedbetter predictionaccuracy stability．FoamcOllatX船modelproposedbySigma predict／on that withChinese forthewhole correlationindicated methodcorrelatedwell standard accuracy process．Pearsonanalysis Sigma collapsing method from beI捌een andfoam ofbeer flil恤elconfirmedthat Moreover,resultsrelati