The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach
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...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-07-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/4/3/53 |