The process of carbonation involves either injecting the gas into a stream of water or product or adding it to the static liquid in a pressurized vessel.
The liquid is chilled and cascaded down in an enclosure containing carbon dioxide (either as dry ice or a liquid) under pressure.
Increasing pressure and lowering temperature maximize gas absorption. Product is usually filled at a cool temperature to minimize the loss of CO2 during the process and transit to the capper. Carbonated beverages do not require pasteurization. The dissolution of CO2 in a liquid, gives rise to effervescence or fizz.
When CO2 dissolves in H2O, water and gaseous carbon dioxide react to form a dilute solution of carbonic acid (H2CO3). The chemical reaction for this process is: H2O + CO2 ⇋ H2CO3
The units for measuring the amount of dissolved CO2 are commonly stated as grams of CO2 per liter of beverage (g/L) or as volumes of CO2 (STP) per volume of liquid (vol/vol).
Carbonation process produces the characteristics fizziness and bubbling in these drinks and this is due to the dissolved CO2 in a liquid under pressure. The carbonation process also changes the taste of the water and gives it that delicious bite that many of people love. This bite is caused by the acid when the carbon dioxide dissolves in the water and then reacts with it forming carbonic acid.
Carbonation process of beverages
