Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO2
作者： Charles Descoins , Mohamed Mathlouthi , Michel Le Moual , James Hennequin
DOI: 10.1016/J.FOODCHEM.2004.11.031
关键词:
摘要: Abstract The effervescence properties of carbonated drinks are subject to the concentration carbon dioxide dissolved and its ability be transferred from liquid phase forming bubble. We report construction a small laboratory scale carbonation unit that allows study solubility in various hydro-alcoholic media, differing their compositions. This unit, which is model real industrial one, measures instant CO 2 , during process, by means thermal conductivity detector. kinetics samples, containing water, alcohol, sugar, proteins free amino-acids, were studied. While sugar diminishes and, consequently, kinetics, amino-acids increase medium. A survey rheological samples showed modifications not correlated with changes viscosity equipment could helpful for soft drink bottlers measuring may affect consequently visual gustative perception beverage after modification composition.
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