We present different methods to characterise the decay of beer foam by measuring the foam heights and recording foam images as a function of time. It turns out that the foam decay does not follow a simple exponential law but a higher-order equation lnV(t) = a− bt− ct2.5, which can be explained as a superposition of two processes, that is, drainage and bubble rearrangement. The reorganisation of...

We have studied bubble motion within a column of foam allowed to undergo free drainage. We have measured bubble motion upward with time and as a function of their initial positions. Depending on the gas used, which sets the coarsening and drainage rates, different bubble upward motion types have been identified (constant speed, acceleration or deceleration) and explained in relation with liquid...

Fractured carbonate reservoirs account for 25% of world’s total oil resources and for 90% of Iranian oil reserves. Since calcite and dolomite minerals are oil wet, gas oil gravity drainage (GOGD) is known as the most influencing production mechanism. The most important issue within gas injection into fractured media is the channeling problem which makes the efficiency of gas injection process e...

Shear induced drainage of a foamy yield-stress fluid is investigated using MRI techniques. Whereas the yield stress of the interstitial fluid stabilizes the system at rest, a fast drainage is observed when a horizontal shear is imposed. It is shown that the sheared interstitial material behaves as a viscous fluid in the direction of gravity, the effective viscosity of which is controlled by she...

In this article, the modified simple equation method has been extended to celebrate the exact solutions of nonlinear partial time-space differential equations of fractional order. Firstly, the fractional complex transformation has been implemented to convert nonlinear partial fractional differential equations into nonlinear ordinary differential equations. Afterwards, modified simple equation m...

Milk protein concentrate (MPC) is one of the major ingredients in foods due to its nutritional and functional properties including solubility, water binding, foaming, and emulsification. The foaming ability of milk proteins could potentially allow them to replace egg white protein; however, there is a lack of research on foaming properties of MPC. The goal of this study was to investigate the e...