Cider Foam Reduction at Downeast Cider House
PublicDownloadable Content
open in viewerThis project analyzed the different factors that affected foam formation during the packaging process of Downeast cider. This was done by pouring Downeast cider at different flow rates under different conditions and measuring the amount of foam produced. Foam is formed by the CO2 bubbles releasing from the cider. Turbulence in the liquid forces the gas bubbles to fall out of solution. Cider was placed in a sealed container and pressurized with CO2 to push the cider out at a consistent flow rate. Our testing showed that slower flow rates and pouring down the side of the container reduces the amount of foam produced. The slower flow rates and pouring down the side result in less turbulence.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Publisher
- Identifier
- E-project-042518-215512
- Advisor
- Year
- 2018
- Sponsor
- Date created
- 2018-04-25
- Resource type
- Major
- Rights statement
Relations
- In Collection:
Items
Items
Thumbnail | Title | Visibility | Embargo Release Date | Actions |
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Confidential_Submittal_Template_MQP_Final.pdf | Public | Download |
Permanent link to this page: https://digital.wpi.edu/show/4t64gq028