Abstract

The aim of this research is to investigate the possibility of applying a laser distance meter (LDM) as a complementary measurement method to image analysis during beer foam stability monitoring. The basic optical property of foam, i.e., its high reflectivity, is the main reason for using LDM. LDM measurements provide relatively precise information on foam height, even in the presence of lacing, and provide information as to when foam is no longer visible on the surface of the beer. Sixteen different commercially available lager beers were subjected to analysis. A camera and LDM display recorded the foam behavior; the LDM display which was placed close to the monitored beer glass. Measurements obtained by the image analysis of videos provided by the visual camera were comparable to those obtained independently by LDM. However, due to lacing, image analysis could not accurately detect foam disappearance. On the other hand, LDM measurements accurately detected the moment of foam disappearance since the measurements would have significantly higher values due to multiple reflections in the glass.

Highlights

  • Foam stability and retention is an important indicator of beer quality and freshness.Beer foam stability is expressed as a change of foam height over a certain period

  • We considered automating the readings from the LDMthe using optical character ter considered recognition on each frame

  • Beer is affected affected by by storage storage under underunfavorable unfavorableconditions conditions(tem(temBeer foam stability is affected by storage under unfavorable conditions

Read more

Summary

Introduction

Foam stability and retention is an important indicator of beer quality and freshness. Beer foam stability is expressed as a change of foam height over a certain period. Foam quality is described by several characteristics such as stability, retention, viscosity, whiteness, bubble size, density [2]. Many research papers describe, quantify and monitor foam stability via different methods [3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25]. Foam stability is a result of many factors. Some of them include foam-positive proteins (Z, LTP1, hordein fragments), hop acids, non-starch polysaccharides and metal ions, while lipids and high ethanol levels reduce foam stability [2,26]

Objectives
Methods
Results
Conclusion
Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call