We investigate the influence of the composition of soft drinks and mineral waters on the size and the rise behaviour of CO2 bubbles in the drinks. The aim of the project is to reduce the size of the bubbles in the drinks with respect to the present state, since, in analogy to champagne among the sparkling wines, this is attributed to high quality. The project is experimental and is carried out at the Institute of Fluid Mechanics and Heat Transfer. Scientific aspects are the influence of surface active ingredients on the formation of bubbles in liquids. Among others, CO2 bubble size and velocity are measured by means of optical flow measuring techniques.
|Effective start/end date||1/12/08 → 31/07/10|
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