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Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt
Author(s) -
Taylor D.P.,
Ogden L.V.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09449.x
Subject(s) - carbonation , carbon dioxide , saturation (graph theory) , sparging , chemistry , volume (thermodynamics) , mineralogy , chemical engineering , pulp and paper industry , thermodynamics , organic chemistry , physics , mathematics , combinatorics , engineering
The effect of temperature on ambient pressure carbonation of simulated yogurt was determined by sparging carbon dioxide through the material at various temperatures for 60 min. As temperatures decreased from 17.2 to 3.3 °C, maximum dissolved carbon dioxide increased from 966 to 1450 ppm. A continuous carbonation system was designed. Effects of gas/product ratio, carbonator pressure, and carbonation holding time were investigated. At 9 °C, the simulated yogurt's saturation level was 0.90 volume of gas. Undissolved gas resulted in excessive density reduction. Differences in the pressure range of 137.9 to 551.6 kPa, as well as holding times beyond 8 s, had little effect on the extent of carbonation.