Abstract
Technology for promoting nucleation is important in a number of contexts, for instance degassing carbon dioxide lakes, designing champagne glasses and stout beer widgets. A new design of stout beer widget has recently been proposed which makes use cellulose fibres to initiate foaming in canned stout beers. However, our current scientific understanding of the nucleation of bubbles by cellulose fibres is incomplete, making it impossible to optimise this technology. One particularly poorly understood aspect is the detachment of bubbles from a gas pocket in the fibre. We report experimental and theoretical results towards a model of the detachment based on a model of Rayleigh-Plateau instability including a disjoining pressure.
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Acknowledgements
WTL acknowledges the support of the Mathematics Applications Consortium for Science and Industry (http://www.macsi.ul.ie) funded by the Science Foundation Ireland Mathematics Investigator Award 12/IA/1683.
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Lee, W.T., Murphy, E. (2016). Bubble Dynamics in Stout Beers. In: Russo, G., Capasso, V., Nicosia, G., Romano, V. (eds) Progress in Industrial Mathematics at ECMI 2014. ECMI 2014. Mathematics in Industry(), vol 22. Springer, Cham. https://doi.org/10.1007/978-3-319-23413-7_34
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DOI: https://doi.org/10.1007/978-3-319-23413-7_34
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