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Foams are dispersions consisting of a gaseous dispersed phase and a liquid or solid dispersion medium. For the case of beer foam, only the liquid dispersion medium is of interest here. The focus of this work was closed foams that were explored for the first time using Fourier Transform Rheology (FT-Rheology). It was shown that FT-Rheology was able to resolve differences between various brands of beers. While foam rheology is of high interest especially in the food industry and for personal care products, previous investigations were typically made using steady shear or were within the linear oscillatory regime. However, the challenge facing large amplitude oscillatory shear (LAOS) measurements in foams is detection of the resulting extremely low torque related to the higher harmonics. Foams with a high volume fraction of the dispersed gaseous phase generate a LAOS response that is generally quite low, specifically torque values on the order of μN m. Therefore, the LAOS measurements have to be performed with a very sensitive and carefully optimized rheometer. To achieve the results here, the most advanced rheometer ARES G2 from TA Instruments was used because it possesses the highest sensitivity of status quo strain controlled rheometers and is able to measure torques down to 50 nN m. This requirement of high torque resolution limited previous investigations on nonlinear oscillatory shear experiments and makes the experimental results described here both unique and pioneering.

zeitschrift für physikalische chemie

Optimizing the Sensitivity of FT-Rheology to Quantify and Differentiate for the First Time the Nonlinear Mechanical Response of Dispersed Beer Foams of Light and Dark Beer