The visual appearance and the presentation of a drink plays an important role in influencing the perception of the consumer. When looking at a glass of beer in particular, the colour, the fineness and clarity of the beer, and especially the appearance of its foam head, are considered quality optical features. The foam-head (also known as beer-head) refers to the fine distribution of carbon dioxide in a liquid and it influences not only the optical perception, but also the slow release of aromas and determines the mouthfeel.
Over the past 80 years, many research have been conducted by breweries in order to better understand the (molecular) causes that are responsible in determining the quality of foam. Factors such as proteins, hop-bittering substances, polysaccharides and cations are considered positive-influencing, while lipids are classified as negative factors. For many breweries, the identification of foam-quality, especially the durability of the beer foam (foam-stability) is of great importance. Measuring equipments that measure the decomposition time of the foam are thereby utilised, in order to assess whether the foam is "stable" or "unstable".
The Germany-based company is currently pursuing a research project, whose goal is to develop a measuring equipment for the comprehensive characterization of foam-quality in beer and other liquids. All quality-relevant variables, such as stability, microporosity, colour and the so called "cling", would thereby be determined. Optionally, the release of flavours as a measurable parameter can also be investigated.
The company is looking for a Singapore-based partner company interested in taking part in this project, who specializes in the field of data analytics, programming or algorithm developmment. With the help of the data analytics methods and algorithms, the raw data collected from the measuring equipment can be analysed and compared with one another. From the attained information, a conclusion for the bubble size, the colour and the released aromas can be drawn and a link between these variables established. Thus, providing more important parameters that could further improve the product quality. By increasing the data collection and storing the results in a database as well as using intelligent analytical methods, a prediction for the foam dissipation and its impact due to specific change in parameters can be made.
Hardware consists of a combination of a 1-measuring-point sensor system and a linear drive. The current hardware specifications as follows:
The equipment will be a tabletop unit and to be utilised in laboratories.
The physical sensor signals are to be processed and converted into digital values, which are then stored in a database. The proposed data analytics methods and algorithms are to analyse the data, make comparisons, and draw conclusions on the bubble size, the colour and the released aromas. It should also be able to establish links between these variables, and provide more important parameters that could further improve the product quality. Through such intelligent analytical methods, a prediction for the foam dissipation and its impact due to specific change in parameters can be made.
For further information please refer to the project description in the attachment under the 'Supporting Documents' section.