论文标题
甜叶菊糖苷的存在如何影响表面气泡稳定性？
How does the presence of stevia glycosides impact surface bubbles stability?
论文作者
论文摘要
在碳酸饮料中添加甜味剂不仅会影响糖含量，而且会影响气泡稳定性。在本文中，我们提出了一个模型实验，其中测量了数百个单个气泡的寿命，以评估包含蔗糖或甜味剂的溶液中气泡的稳定性。我们表明，在甜味剂存在下，气泡确实更稳定，这些甜味剂是表面活性分子和界面的吸附。此外，我们以不同的浓度测试抗ifoam，并表明我们的实验允许确定最佳浓度，以重现蔗糖中在蔗糖中获得的稳定性，而当我们用甜味剂代替后者时。
The addition of sweeteners in fizzy beverages not only affects the sugar content but also the bubbles stability. In this article, we propose a model experiment, in which the lifetime of hundreds of single bubbles is measured, to assess the stability of bubbles in solutions containing either sucrose or sweeteners. We show that the bubbles are indeed more stable in presence of sweeteners, which are surface active molecules and adsorb at the interface. Additionally, we test an antifoam at different concentrations and show that our experiment allows to identify the best concentration to reproduce the stability obtained in sucrose when we replace this latter by a sweetener.
