Modeling the cycles of growth and detachment of bubbles in carbonated beverages

Article Abstract:

A model for the formation of bubbles in carbonated beverages is presented, considering the process of formation, which is governed by diffusion through the fiber and bubble surfaces. The total number of bubbles released from individual fibers over time is found to be approximated well by an exponential relationship, and the parameters in this relationship are presented for a range of different detachment angles and fiber sizes.

Chemical reactions, Bubbles

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Modeling nanoclassical heterogeneous bubble nucleation from cellulose fibers: Application to bubbling in carbonated beverages

Article Abstract:

The kinetics of CO2 bubble nucleation from tiny gas pockets trapped inside cellulose fibers immersed in a glass of champagne are investigated, in situ, from high-speed video recordings. The boundary layer around the gas pocket where a gradient of CO2-dissolved molecules exists is indirectly approached and found to be in the order of 10-20 (mu)m.

France, Industrial Gas Manufacturing, Industrial gases, Carbon Dioxide, Composition

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Modeling the kinetics of bubble nucleation in champagne and carbonated beverages

Article Abstract:

The frequency of bubble formation from cellulose fibers is accessed and linked with various liquid and fiber parameters using the model developed. The relative influence of the latter parameters on the bubbling frequency is discussed and supported with experimental observations and data.

Analysis, Nucleation, Nucleation (Chemistry)

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