The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach
| Autor: | Sigfredo Fuentes, Sanjit Chakraborty, Claudia Gonzalez Viejo, Damir D. Torrico, Mei Huii Lee, Yue Qin Hu, Frank R. Dunshea |
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| Rok vydání: | 2018 |
| Předmět: |
foamability
carbonation Carbonation lcsh:TX341-641 Sensory system 01 natural sciences Viscosity 0404 agricultural biotechnology Food science fermentation lcsh:RC620-627 Aroma Flavor Mathematics biology business.industry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences lcsh:Nutritional diseases. Deficiency diseases brewing Brewing Fermentation audible sound business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages, Vol 4, Iss 3, p 53 (2018) Beverages Volume 4 Issue 3 |
| ISSN: | 2306-5710 |
| DOI: | 10.3390/beverages4030053 |
| Popis: | The use of ultrasounds has been implemented to increase yeast viability, de-foaming, and cavitation in foods and beverages. However, the application of low frequency audible sound to decrease bubble size and improve foamability has not been explored. In this study, three treatments using India Pale Ale beers were tested, which include (1) a control, (2) the application of audible sound during fermentation, and (3) the application of audible sound during natural carbonation. Five different audible frequencies (20 Hz, 30 Hz, 45 Hz, 55 Hz, and 75 Hz) were applied daily for one minute each (starting from the lowest frequency) during fermentation (11 days, treatment 2) and carbonation (22 days, treatment 3). Samples were measured in triplicates using the RoboBEER to assess color and foam-related parameters. A trained panel (n = 10) evaluated the intensity of sensory descriptors. Results showed that samples with sonication treatment had significant differences in the number of small bubbles, alcohol, and viscosity compared to the control. Furthermore, except for foam texture, foam height, and viscosity, there were non-significant differences in the intensity of any sensory descriptor, according to the rating from the trained sensory panel. The use of soundwaves is a potential treatment for brewing to improve beer quality by increasing the number of small bubbles and foamability without disrupting yeast or modifying the aroma and flavor profile. |
| Databáze: | OpenAIRE |
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