The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, Mei Huii Lee, Yue Qin Hu, Sanjit Chakraborty, Frank R Dunshea
BEVERAGES | MDPI | Published : 2018
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, t..View full abstract
Awarded by Australian Government through the Australian Research Council
We gratefully acknowledge the support of NVIDIA Corporation with the donation of the Titan Xp GPU used for this research. This research was supported by the Australian Government through the Australian Research Council [Grant number IH120100053] 'Unlocking the Food Value Chain: Australian industry transformation for ASEAN markets.'