Upgraded Model of Primary Gushing: From Nanobubble Formation Until Liquid Expulsion

© 2015 American Society of Brewing Chemists, Inc. Gushing has been recognized as a disastrous phenomenon for contaminated carbonated beverages. Recent advances highlighted the ability of the class II hydrophobin films to interact via the hydrophobic patch with gaseous CO2 in carbonated beverages, resulting in the formation of stable nanobubbles. After opening the bottles of carbonated beverages, the release of the pressure results in breaking the shells of those CO2 nanobubbles and providing the required energy to expel the liquid out of the bottles. In this study, an upgraded model of the gushing mechanism with an emphasis on the steps after nanobubble explosion is described. In this model, the nanobubbles resulting from the described interaction provide the required energy to expel the liquid. This energy is released after a pressure drop from 4 bar atmospheric pressure to 1 bar upon opening the bottle, as a result causing the breaking of the shell covering the CO2 nanobubbles. We postulate that a mild shock-induced pressure wave and cavitation resulting from opening the bottle provide the trigger for this release of energy. The released energy causes bond breakage between dissolved CO2 and H2O in the system, thus expelling the liquid out of the bottles.

Jaar van publicatie:2015

BOF-keylabel:ja

IOF-keylabel:ja

BOF-publication weight:1

CSS-citation score:1

Authors from:Private, Higher Education