論文

査読有り
2006年10月

Gushing in canned beer: The effect of ultrasonic vibration

JOURNAL OF COLLOID AND INTERFACE SCIENCE
  • Kisor K. Sahu
  • ,
  • Yasuhiro Hazama
  • ,
  • Keiichi N. Ishihara

302
1
開始ページ
356
終了ページ
362
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jcis.2006.05.059
出版者・発行元
ACADEMIC PRESS INC ELSEVIER SCIENCE

Everybody has had the experience of a canned carbonated drink overflowing and soiling their clothes. It is difficult to guess the amount of overflow before opening the can, although the phenomenon can be simply explained as the result of the formation of gas bubbles. In this article, we report the surprising result that intensive shaking using ultrasonic vibration can calm this effect in beer. These experiments showed evidence of a memory effect in liquid. The 'calming down' is due to a fine balancing act between a change in the amount of microbubbles (or embryos) and a change in the pattern of their size distribution. Our experimental evidence shows that modification of the pre-existing microbubbles noticeably influences the subsequent nucleation, and this may open a new route to nucleation studies. (c) 2006 Elsevier Inc. All rights reserved.

リンク情報
DOI
https://doi.org/10.1016/j.jcis.2006.05.059
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/16793054
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000240667800044&DestApp=WOS_CPL
ID情報
  • DOI : 10.1016/j.jcis.2006.05.059
  • ISSN : 0021-9797
  • eISSN : 1095-7103
  • PubMed ID : 16793054
  • Web of Science ID : WOS:000240667800044

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