The carbonation procedure entails introducing the gas into a flow of water or product, or integrating it into a stationary liquid within a pressurized vessel. The liquid is cooled and cascaded within an enclosure containing carbon dioxide (either as dry ice or liquid) under pressure.
By elevating pressure and reducing temperature, the absorption of gas is optimized. Products are typically filled at lower temperatures to minimize the loss of CO2 during processing and transportation to the capper. Unlike non-carbonated beverages, carbonated ones do not necessitate pasteurization. The interaction of CO2 with a liquid leads to the creation of effervescence or fizz.
During the dissolution process, CO2 reacts with water, forming a diluted solution of carbonic acid (H2CO3). The chemical equation for this process is expressed as: H2O + CO2 ⇋ H2CO3.
The quantity of dissolved CO2 is commonly quantified in grams per liter of beverage (g/L) or as volumes of CO2 (STP) per volume of liquid (vol/vol).
The carbonation process imparts the distinctive effervescence and bubbling in these beverages, stemming from the presence of dissolved CO2 in a liquid under pressure. Additionally, the process transforms the taste of water, giving it a pleasurable sharpness resulting from the creation of carbonic acid when carbon dioxide dissolves and reacts with the water.
CO2 Carbonation Process
