Principle Of Carbonated Beverage Soda Mixing
Principle Of Carbonated Beverage Soda Mixing
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Principle of Carbonated Beverage Soda Mixing
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1. Definition:
Carbonated beverages are products that have been filled with carbon dioxide gas under certain conditions. It does not include beverages that produce their own carbon dioxide gas by fermentation and hard beverages with a CO2 content of less than 5% and an alcohol content of more than 0.5%, which require a certain volume multiple of CO2 gas in the finished product (at 20°C). Different products require different volumetric multiples of CO2.
2. Role of CO2
1/ Cooling effect: carbonic acid decomposition, this decomposition is a heat absorption reaction, when the carbon dioxide emissions from the body, the heat out of the body to play a cooling effect. 2/ Hinder the growth of microorganisms and extend the shelf life of soft drinks: 3.5~4 times of the gas content is considered a safe zone for soft drinks internationally. 3/ Highlight the fragrance. 4/ A pleasant braking sensation: carbon dioxide combined with the gas content in soft drinks produces a special flavour.
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3. Carbonation principle (vapour-water mixing principle).
(Principle: The absorption of CO2 by water is commonly referred to as CO2 saturation or carbonation). It is actually a chemical process: CO2 + H2O?H2CO3, which obeys Henry’s law and Dalton’s law.
① Henry’s Law: when a gas is dissolved in a liquid, the amount of gas dissolved in a certain amount of liquid at a certain temperature is proportional to the gas pressure at which the liquid remains in equilibrium. That is, when the temperature T is certain. V = Hp formula: V – volume of dissolved gas; p – equilibrium pressure; H – Henry’s constant
Dalton’s law: the total pressure of a gas mixture is equal to the sum of the partial pressures of the constituent gases. Solubility: under a certain pressure and temperature, the maximum amount of carbon dioxide dissolved in water. The common unit of solubility in carbonated drinks is called “native volume”, referred to as “volume”: at 0.1MPa, temperature of 0 ℃, the volume of carbon dioxide dissolved in a unit volume.
③Determination of the volume of gas in the bottle of carbonated drinks, you need to know the measurement of temperature and pressure inside the bottle. According to the values of pressure and temperature, find out the volume multiplier of CO2 by looking up the table – CO2 absorption coefficient table.?
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4. Factors influencing the solubility of CO2 in water.
1/ CO2 gas division pressure With constant temperature, the partial pressure of CO2 increases and the solubility of CO2 in water increases. At a pressure below 5kgf/cm2, the solubility-pressure curve is approximately a straight line, i.e. obeys Henry’s law, S=Pi=P table+1.
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2/ Water temperature Lower pressure, or constant pressure, decreases the water temperature and increases the solubility of CO2 in water. s=HPi (Table: temperature ↓, H↑) At higher pressures, the actual solubility will deviate because H is also a function of pressure, H=α-βPi
3/ Contact area and time of gas and liquid The dissolution of gas into liquid is not instantaneous, but requires a certain action time to produce a dynamic equilibrium environment, the number of buffer tanks can be increased to increase the gas-liquid contact time, and the solution can be sprayed into droplets or thin film.
4/ Air content in gaseous-liquid system According to Dalton’s and Henry’s laws, the amount of solubility of each gas is determined not only by the solubility of each gas in the liquid, but also by the partial pressure of that gas in the gas mixture.
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5 Considerations during carbonation
(1). Maintain a reasonable level of carbonation Excessive carbonation results in the escape of abnormal gases, which is highly unreasonable from the point of view of quality control and CO2 consumption. Some products lose their aromatic appeal due to excessive carbonation.
Air mixing is kept to a minimum. (b) Periodically filling the mixer with liquid (water or disinfectant) and draining it with CO2 to remove any air that has accumulated in the mixer.
Overnight, the carbonation tank should always be kept at a constant pressure to prevent air from entering. ③ Ensure that there are no impurities in the water or product Common impurities: air, oil or other impurities in CO2, alkali in bottles, small pieces of broken labels, impurities in water, undissolved impurities in syrup, etc.
④ Maintain the overpressure of the filling machine to a certain extent: When the flow from the mixer to the filling machine, the pressure decreases and the temperature may increase, so that the saturated solution will immediately turn into a supersaturated solution and the CO2 in the drink will gush out quickly. Therefore the filling machine needs an overpressure. That is, to maintain a pressure higher than that required for the saturated solution in the filling machine. Generally the difference between the filling machine pressure and the average container pressure is 98kPa. Current production usually results in a mixer pressure that is 19.6 kPa higher than the filling machine pressure and a tanker pressure that is 98 kPa higher than the final product gas content pressure. In order to solve the pressure difference between the mixer and the filler, the mixer can be installed at a high level/using an overpressure pump.
6. the impact on product quality.
CO2 pressure has a significant impact on the taste of a beverage. Too much CO2 will weaken the sweet and sour taste of the drink; too little carbonic acid will give people a mild stimulation and lose the braking taste that carbonated drinks should have. ② for the complex flavor of carbonated drinks, CO2 is too high but dilute the drink should be unique flavor, especially for low volatile components of citrus carbonated drinks. 3) Some carbonated drinks contain volatile terpenoids due to the flavorings used, so too much CO2 will destroy the original fruit flavor and become bitter. (4) General fruit juice soda contains 2 to 3 times the volume of CO2, cola soda and blended soda contains 3 to 4 times the volume of CO2.
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7. common quality problems of carbonated beverages and handling methods Impurities
Dust, bristles, large pieces of trademark paper, mosquitoes, flies and other insects Cause: Bottles and caps are not clean; water, sugar and other additives contain impurities; machine debris or pipe sediment, etc. Solution: strengthen the management of the bottle washing process; filtering of raw and auxiliary materials; control of wear and tear of wearing parts, regular cleaning of pipes
Turbidity and sedimentation Appearances: white flocs, cloudy and opaque drinks, white or other deposits at the bottom of the bottle. Causes: Physical effects, chemical reactions, microorganisms
(1) Caused by physical changes Phenomenon: cloudy, opaque, a layer of cloudy water at the bottom of the bottle, or tiny particles deposited at the bottom of the bottle within 1 week. Reason: Water filtration is not thorough, mineral impurities are not clean; bottle is not washed clean, attached to the bottle wall of impurities formed after soaking in water; water quality discomfort will also appear cloudy or opaque. Solution: Strictly wash the bottle, bottle inspection and water treatment
(2) Hazy precipitation caused by chemical changes Cause: Reactions between raw materials, oxygen or other substances in the air, water, etc. Such as: colloidal substances in sugar in a certain period of time coagulation to form precipitation; water hardness is too high, calcium and magnesium ions and citric acid reaction, resulting in insoluble precipitation; improper ingredient work procedures, sodium benzoate, excessive amount of flavor, emulsified flavor expired, excessive use of pigment, etc. Solutions: high quality granulated sugar; appropriate hardness of production water; high quality flavours and colours, strict usage levels; strict implementation of ingredient procedures
3) Caused by microorganisms Reason: loose caps; equipment not cleaned; syrup not cooled in time for bottling and infected with bacteria For example, microorganisms interact with sugar to spoil it, and interact with citric acid to form filamentous or white cloud-like precipitates Solution: ensure sufficient CO2, strict hygiene management of each process, regular sterilization of containers, equipment, piping, valves.
4) Insufficient air or burst bottle Insufficient gas solution: reduce water temperature; drain the air in the water and CO2 container; improve the purity of CO2; choose good mixing equipment; maintain a stable balance of pressure in the CO2 supply process; enter the mixer of water and CO2 in the appropriate ratio; according to the temperature and gas content before the lid vapor requirements, adjust the mixing pressure of the mixer to ensure that the gas content; often check the piping and valves to ensure tightness.