Bubble dynamics in various commercial sparkling bottled waters
Journal of Food Engineering(2015)
摘要
•Observations were made relevant to common situations involving the service of sparkling waters.•Bubble dynamics were examined in glasses poured with commercial waters holding different levels of CO2.•Waters clearly differentiate with regard to their bubble dynamics and losses of CO2.•Results are discussed through mass transfer considerations, including molecular diffusion, and gas solution thermodynamics.
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关键词
CO2,Sparkling waters,Bubble dynamics,Molecular diffusion
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