Comparison of thermophysical and rheologic properties of different light beers
2011
Božiková, M., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering | Hlaváč, P., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering
This article presents selected rheologic and thermal parameters of light beer such as: dynamic and kinematic viscosity and fluidity, thermal conductivity and thermal diffusivity. Characteristics and texture of beer, chemical composition, physical and chemical properties of beer are described. Measurements were performed on the following light beer samples: Zlatý Bažant 12%, Zlatý Bažant 10%, Topvar 12% and Topvar 10%. Rheologic and thermophysical methods of measurements and their theoretical basics are described. For measurement of rheologic properties the digital rotational viscometer Anton Paar DV-3P was used while for thermal properties measurement Isomet 2104 was used. The principle of viscometer measurement is based on dependency of sample resistance against the probe rotation. Thermophysical measurement by Isomet is based on the hot wire method. Results of the measurements are shown as graphical dependencies of rheologic and thermal parameters on temperature. For rheologic parameters dependencies on temperature exponential characters were found and for thermal parameters linear relations were found. From the presented results it is clear that physical parameters can determine status of food material and physical parameters can be included among significant characteristics of these materials.
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