Frustrated froth: Evolution of foam inhibited by an insoluble gaseous component
- 1 December 1990
- journal article
- research article
- Published by Taylor & Francis in Philosophical Magazine Letters
- Vol. 62 (6) , 417-421
- https://doi.org/10.1080/09500839008215544
Abstract
A small fraction of relatively insoluble gas effectively inhibits rapid coarsening of a liquid/gas foam. This effect, which is of particular practical importance in the brewing industry, is explained and simulated. Below a certain critical concentration of the insoluble gas, an inhomogeneous structure is formed. The critical concentration is determined by the ratio of cell pressure differences to total pressure.Keywords
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