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Theses

Amincissement et stabilité de bulles de surface

Abstract : The thesis work was done in collaboration with PepsiCo. The initial problem is based on the observation of the quantity of foam created when a supersaturated liquid, such as a carbonated beverage, is poured into a glass. Indeed, the addition of a very small amount of sweetener, representative of the concentrations found in sugar-free sodas, induces a significantly greater amount of foam than for traditional white sugar at a concentration 200 times greater. The sweetener used here is an extract of the plant stevia rebaudiana used for hundreds if not thousands of years in South America. Model experiments are proposed to study in detail two aspects of the problem: the rate of production of bubbles in the supersaturated medium and their rate of extinction at the surface. A first experiment aimed at characterizing the rate of production of bubble within a supersaturated medium. The basic notions are presented as well as an experimental procedure. On the other hand, studies on the stability of bubbles and films form the core of the manuscript. The main results of this work concern the stability and the drainage of bubbles at the surface of a liquid bath. Measurements of the impact of various ingredients commonly added in sodas on bubbles lifetime are presented. In addition, the effects of bubbles size and environmental humidity are measured on thousands of soapy bubbles, making use an automated setup. A model describing the drainage and the convective evaporation of the thin film is used to describe the measured lifetimes. Finally, a model describing the impact of marginal regeneration on the film thinning is presented and confronted with experimental data. The results show that this phenomenon controls the thinning of the film as a whole.
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Jonas Miguet. Amincissement et stabilité de bulles de surface. Mécanique des fluides [physics.class-ph]. Université Paris Saclay (COmUE), 2019. Français. ⟨NNT : 2019SACLS530⟩. ⟨tel-02571421v2⟩

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