Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.

FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

The Characteristics of Liquid Soap with Additional Variations of Moringa Seed Extract (Moringa oleifera L.)

Soap is a cleaning compound formed from the reaction between fatty acid compounds and alkaline bases. Various types of soap have been circulating in the market, one of which is liquid soap. Liquid soap that has antibacterial abilities is needed by many people. Moringa seed extract is one of the natural ingredients that can be used as an active ingredient in making liquid soap because it can inhibit bacterial growth. This study aims to determine the effect of variations in the addition of extracts and to obtain the best extract concentration treatment on physical, chemical, and organoleptic. The addition of moringa seed extract used was administered at 3%, 5%, and 7%. Data analysis was carried out by applying the ANOVA (Analysis of Variance) with a significant level of 5%. The De Garmo method was used to formulate the best liquid soap recommendation among various treatments. The results showed that the addition of moringa seed extract had a significant effect on the parameters of free alkali content, viscosity, specific gravity, antibacterial activity, and organoleptic. The best recommendation for liquid soap is a soap with a concentration of 7% with specific gravity characteristics of 1.066 g/ml, the viscosity of 1.983 cP, pH value of 10.53, foaming power of 5.63 cm, foam stability of 94.64%, and free alkali content of 0.023%, and the antibacterial ability against S. aureus bacteria (clear zone) was 19.17 mm.

Gas Well Deliquification in the Presence of High Content of Condensate: From Laboratory to Field Test

Two foaming formulations, an amphoteric surfactant (noted as Fam) and a blend of anionic-cationic-amphoteric surfactants (noted as Facam) have been prepared and tested at lab and in field in the presence of high content of condensate (60 vol% on average). Foam height with Facam are close to those with Fam. Although Fam has better foam stability without condensate, the half-life of the foam (t1/2) decreases by 50% in presence of condensate. Foam generated by Facam shows better oil resistance performance due to negative spreading coefficient (S). Liquid unloading efficiency with Facam are close to those with Fam at lab. Nevertheless in field application, Facam is more efficient than Fam for the deliquification in the gas well. The depth of gas well is 2126 m. Foaming formulations were injected respectively from casing pipe with injection amount of 1-2kg/day. The pressure difference between casing and tubing pipes (ΔPc-t) decreased from 1.0 MPa to 0.28 MPa, and the decline of gas production was slowed down after the injection of Facam in the gas well. As a contrast, both theΔPc-t and decline rate of gas production were increased with Fam. Foam resistance to condensate is a factor, while emulsion viscosity is inferred to be another crucial factor for the performance of formulations in the deliquification process.

Capturing the Dynamics of Foam Coarsening in a HPHT Microfluidic System

The foam coarsening process is significant to foam stability in porous media. This study provides, for the first time, direct visualization of the foam coarsening process in porous media under realistic reservoir conditions. Foam coarsening behavior in porous media has shown a similar linear increase in the average bubble area to that in an open system but differs in two stages. The average bubble area increases with a faster rate in stage 1 and then increases with a slower rate in stage 2 and stage 2 dominates the foam coarsening process. The transition between the two stages occurs as the inner bubbles disappear when the edge bubbles start feeling the effects of the walls. The foam at steady-state shows a bimodal size distribution with bubbles trapped in the pore bodies and pore throats. The effects of pore pressure (600-3200 psi) and temperature (22-100 °C) were studied. Foam coarsening dynamics are sensitive to pore pressure and temperature, where higher pore pressure and lower temperature are more favorable to maintain a stable foam. Finally, the coarsening rates of foams generated with different gas phases were compared. In contrast to N2 foam and gas CO2 foam, supercritical CO2 foam exhibits the slowest coarsening rate because of its ultralow interfacial tension.

Assessment of Foamed Fluids Based on Surfactants and Nanoparticles for Fracturing and Acidizing Applications

Foamed fluids are commonly used in acidizing and fracturing applications to minimize formation damage, improve fluid recovery, and as diverting-agents. However, significant concerns with foamed fluids are poor stability and low viscosity. The study objectives include evaluating the commercially available surfactants’ foamability and stability when mixed with and without nanoparticles. The prepared foamed fluid characteristics such as rheology, morphology, stability, and proppant suspension were evaluated. Foam loop rheometer experiments were conducted at 1500 psi and 70% N2 quality to assess foam-stability and rheological properties. Foam decaying time was detected by half-life-time measurements (measuring foam-height as a function of time). Turbiscan was used to study the proppant settling using backscattering light. A high-resolution optical microscope was used to observe foam morphology and stability. The surfactant C-nanoparticles-based foamed fluid demonstrated stable foam with a high viscosity value that reached >110 cP at 100 S-1 77 °F and 70% N2 quality. Compared to the surfactant-based foamed fluid, combining the surfactant with nanoparticles as a foam-stabilizer increased the foam-half-life-time by nearly 35-75%. Foam bubbles size of surfactants A and B (with/without NPs) were large with an irregular shape and tended to rupture intermittently within 50 and 8 minutes, respectively. Bubbles average size of surfactant C (with/without NPs) based foams was small, and the count was higher than the foams of surfactants A and B. surfactant C (with/without NPs) based foams demonstrated bubbles with a spherical shape. Turbiscan stability index values of several surfactants-nanoparticles-based foamed fluids were almost comparable at 77 and 122 °F. Lastly, the foam fluids’ proppant settling velocity prepared with nanoparticles was lower than pure surfactant-based foams.

Very High Temperatures Steam Foam Additives

In heavy oil reservoirs operated by steam injection, foam has a double benefit. By improving the steam sweep efficiency within the reservoir, foam increases oil recovery while reducing the amount of injected steam. However, in the field, this technology is not always very effective due to the fact that it is difficult to find foaming agents that can withstand temperatures above 200°C. Moreover, the agents that form stable foams at such temperatures are often insoluble at ambient temperature, and therefore difficult to solubilize in the field. Thus, a compromise between good solubility in surface conditions and high temperature foaming performances in the reservoir has to be found. In this study, we show that it is possible to boost chemicals that form foam at very high temperature with an additive to greatly improve their solubility at ambient temperature while maintaining their high foaming performance at high temperature. Two foaming agents of increasing degree of hydrophobicity (H and HH) were initially selected for this study. The first one shows high foaming performances in porous media and in a high-pressure cell at temperatures comprised in between 150 and 220°C. The second one, more hydrophobic, is particularly performant at temperatures comprised in between 220°C and at least 280°C. Using a robotic platform, the temperature at which the foaming solution for agents H and HH needs to be heated to be solubilized, was evaluated with an accuracy of 5°C in four brines (varying salinity and hardness). We found that the temperature at which both agents become soluble is above 60°C, still too high for a field application. In the second part of the study, these hydrophobic molecules were coupled to a pre-selected additive. The resulting mixtures were again qualified in terms of solubility and foaming performances. We show that by coupling these hydrophobic agents with an additive, we are able to maintain their excellent foaming performances while decreasing their solubilisation temperature down to room temperature. To the best of our knowledge, this is the first time that very high temperature foam stability assessment up to 280°C is combined to solubility measurements to design performant foaming solutions that will be easy to handle in the field for steam foam applications. Interestingly, we show that the hydrophobicity of agents that is required for high temperature foam generation can be balanced by a more hydrophilic agent without reducing their foaming performances.

Enhanced Foam Stability Using Nanoparticle in High Salinity High Temperature Condition for Eor Application

The capability of commercial nanoparticles to perform as foam stabilizer were investigated at reservoir temperature of 96°C. Al2O3, Fe3O4, Co3O4, CuO, MgO, NiO, ZrO2, ZnO and SiO2 nanoparticles that were characterized using XRD, FTIR, FESEM-EDX, TEM and PSA, were blended in the in-house formulated surfactant named IVF respectively at a particular ratio. The test was performed with and without the presence of reservoir crude oil. Results showed that formulation with nanoparticles enhanced foam stability by having longer foam half-life than the IVF surfactant alone, especially in the absence of oil. Only SiO2 nanoparticles were observed to have improved the foam stability in both test conditions. The unique properties of SiO2 as a semi-metal oxide material may have contributed to the insensitivity of SiO2 nanoparticle towards crude oil which is known as a foam destabilizer. The physical barrier that was formed by SiO2 nanoparticles at the foam lamella were probably unaffected by the presence of crude oil, thus allowing the foams to maintain its stability. In thermal stability tests, we observed the instability of all nanoparticles in the IVF formulation at 96°C. Nanoparticles were observed to have separated and settled within 24 hours. Therefore, surface modification of nanoparticle was done to establish steric stabilization by grafting macro-molecule of polymer onto the surface of SiO2. This in-house developed polymer grafted silica nanoparticles are named ZPG nanoparticles. The ZPG nanoparticles passed the thermal stability test at 96°C for a duration of 3 months. In the foam wetness analysis, ZPG nanoparticles were observed to have produced more wet foams than IVF formulation alone, indicating that ZPG is suitable to be used as foam stabilizer for EOR process as it showed catalytic behaviour and thermally well-stable at reservoir temperature.

Effect of Traditional Process Methods on the Physicochemical and Functional Properties of a Traditional Food Salt (Nikkih) Obtained from Waste Biomass Peels of Musa paradisiaca and Musa acuminate

In Cameroon, agrofood waste biomass such as peels of Musa paradisiaca and Musa acuminate is being valorized using various traditional processing methods to produce a traditional functional food salt, potash, locally called nikkih. Nikkih has been reported to have varying physicochemical and functional properties, which negatively affect the quality and stability of food prepared using it. This work aims at evaluating the effect of traditional process methods on the physicochemical and functional properties of nikkih produced from these peels in view of the optimization of the process. The peels were preprocessed using two methods: boiling at 90oC before drying and direct drying of raw samples. All samples were dried and combusted to ash at varying temperatures of 250oC, 300o C, and 350oC and times of 30 min, 60 min, and 90 min. The ash obtained was dissolved in varied volumes of water, filtered to obtain the nikkih. Yellow achu soup was prepared through the dry gum method using water and read palm oil, with nikkih as emulsifier. The physicochemical and functional properties of nikkih on yellow achu soup were evaluated using standard methods. The ash yield ranged from 10.62 ± 0.12% to 7.10 ± 0.05%, with the raw samples combusted at 3000C and 2500C having the highest and lowest values respectively. The pH of nikkih ranged from 10.95 ± 0 to 12.01 ± 0.056 while potash content ranged from 32.45 ± 0.905% to 72.29 ± 1.31%, with the highest and lowest values obtained from the raw sample combusted at 2500C and the boiled samples combusted at 3500C respectively. Alkaline content ranged from 61.7 ± 0.141% to 52.8 ± 0.141%, with boiled M. acuminate combusted at 3500C having the highest value and the lowest from raw M. paradisiaca combusted at 2500C. The foaming capacity and foam stability ranged from 6.9 ± 0.01% to 16.07 ± 2.51% and from 3.20 ± 0.07% to 11.205 ± 2.39% for M. acuminate and M. paradisiaca respectively. The emulsification index ranged from 85.62 ± 0.09% to 86.67 ± 1.141% after 24 hrs and from 26.0 ± 0.94% to 27.02 ± 2.390% after 48 hrs, with the highest value from the raw M. acuminate combusted at 350oC and the lowest from that combusted at 3000C. The potash source, pretreatment method, combustion conditions, and dilution factors all had an effect on the physicochemical and functional properties of nikkih.