Kinetics of Gas Escape from Carbonated Beverages
The article deals with the kinetics of the pressure growth in the headspace of the bottle filled by carbonated beverage after the rapid opening and closing of the output valve placed on the bottle neck. The rate of pressure growth was measured by an electronic pressure recorder with quick response. Escape of CO2 was also initiated by electrolysis or by inserting a porous material into beer. The pressure growth in the bottle can be described by a simple kinetic equation with two parameters, the initial rate of pressure growth and the constant describing the suppression of bubbles detachment from the surface of the solid particles. Continuous removal of CO2 microbubbles bound to the surface of solid material e.g. by permanent shaking is limited by the solubility of carbon dioxide and temperature. The new technique also allows estimate the effect of various substrates and brewing process parameters to cause gushing. It may also be used to search for bottles with a scuffed surface after filling them with carbonated water..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2015 |
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| Erschienen: |
2015 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:61 |
|---|---|
| Enthalten in: |
Kvasný průmysl - 61(2015), 1, Seite 7-14 |
| Sprache: |
Tschechisch ; Englisch |
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| Beteiligte Personen: |
Jan Šavel [VerfasserIn] |
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| Links: |
doi.org [kostenfrei] |
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| Themen: |
Brewing intermediates |
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| doi: |
10.18832/kp2015002 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
DOAJ046657568 |
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| 520 | |a The article deals with the kinetics of the pressure growth in the headspace of the bottle filled by carbonated beverage after the rapid opening and closing of the output valve placed on the bottle neck. The rate of pressure growth was measured by an electronic pressure recorder with quick response. Escape of CO2 was also initiated by electrolysis or by inserting a porous material into beer. The pressure growth in the bottle can be described by a simple kinetic equation with two parameters, the initial rate of pressure growth and the constant describing the suppression of bubbles detachment from the surface of the solid particles. Continuous removal of CO2 microbubbles bound to the surface of solid material e.g. by permanent shaking is limited by the solubility of carbon dioxide and temperature. The new technique also allows estimate the effect of various substrates and brewing process parameters to cause gushing. It may also be used to search for bottles with a scuffed surface after filling them with carbonated water. | ||
| 650 | 4 | |a gushing | |
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| 653 | 0 | |a Fermentation industries. Beverages. Alcohol | |
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