THE ROLE OF SURFACE VISCOSITY IN GAS-DIFFUSION IN AQUEOUS FOAMS .2. EXPERIMENTAL

被引：20

作者：

RONTELTAP, AD

PRINS, A

机构：

[1] AGR UNIV WAGENINGEN,DEPT FOOD PHYS,BOMENWEG 2,6703 HD WAGENINGEN,NETHERLANDS

[2] HEINEKEN TECH BEHEER BV,ZOETERWOUDE,NETHERLANDS

来源：

COLLOIDS AND SURFACES | 1990年 / 47卷 / 01期

关键词：

Foams--Stability - Liquids--Surface Tension;

D O I：

10.1016/0166-6622(90)80079-J

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The rate of gas diffusion in aqueous foams is amongst others determined by the gas composition in- and outside the bubble and the rheological behavior of the bubble surface. In an earlier paper a model was presented to emphasize the influence of both parameters. A power law was used to incorporate the surface and rheological behavior of the bubble into the model. Power law parameters were determined using a Langmuir trough equipped with a caterpillar belt. By means of the observation of the size of bubbles situated at a beer surface, the bubble shrinking rate was determined. Experiments show that the model is adequately describing the actual shrinking or growing rate of bubbles. © 1990.

引用

页码：285 / 298

页数：14

共 9 条

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