Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1937 Factors associated with the retention of carbon dioxide in carbonated beverages John Minert Sharf Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, Chemical Engineering Commons, and the Food Science Commons Recommended Citation Sharf, John Minert, "Factors associated with the retention of carbon dioxide in carbonated beverages " (1937). Retrospective Theses and Dissertations. 13333. https://lib.dr.iastate.edu/rtd/13333 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand corner and continuing from left to right in equal sections with small overlaps. ProQuest Information and Learning 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 NOTE TO USERS This reproduction is the best copy avaiiable. UMI' FACTORS ASSOCIATED RITH THEiRETENTION OF CA^ON DIOXIDE IN CARBONATED BEVERAOES John Hlnert Sharf ^ A Thesis Submitted to the Graduate Faculty for the Degree of DOCTOR OF PHILOSOPHX Major Subject Chemical Engineering Signature was redacted for privacy. In '^eharg^ of'HaJor work Signature was redacted for privacy. Head of llajor Departmen^ Signature was redacted for privacy. Dean of Graduate College • •• • •••• Iowa 'State..CqHege; UMI Number: DP12451 UMI UMI Microform DP12451 Copyright 2005 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 -J P t -i O ^ g _ TABLE OF CONTENTS iass. I. INTRODUCTION 4 II. REVIEW OP LITERATURE 7 III. EKPERIMEI^TAL A. Fiirpose of Study 22 B. Procedure 1. Apparatus S3 2. Method of procedure 29 C. Results 1. Determination of temperature-pressure relatlon^lps Solubility of carbon dioxide at 32® Fahrenheit 36 Effect of top ratio on temperattire-pressure curve 38 Effect of air on teniperature-pressure curve 45 Effect of sucrose on solubility of carbon dioxide 48 Effect of sucrose on temperature-pressure curve 50 Effect of flavoring Ingredients on solubility of carbon dioxide 52 Effect of flavoring Ingredients on temperatxire- pressure cxurve 52 2. Measurements on evolution rates Effect of total gas content on evolution 53 Effect of temperature on gas evolution 58 Effect of air content on gas evolution 63 Effect of sucrose on gas evolution 65 Effect of nuclei on gas evolution 67 Effect of flavoring Ingredients on gas evolution 68 T370^ I « 3 « Page IV. DISCUSSION OF RESULTS A. Determination of Temperature-Pressure Relationships 69 B.. Measurements on Evolution Rates 77 V. CONCLUSIONS 81 YI. SUMMARY 84 VII. LITERATURE CITED 87 VIII. ACKNOWLEDGEMENTS 91 DU VITA 92 - 4 - I. INTRODUCTION Carbonated beverages are distinguished by the presence of suffi­ cient carbon dioxide Impregnated In their liquid so that, at the time of serving, an effervescence or release of gas occurs. This effervescence gives the sparkle and pungency so characteristic of the product. The earliest carbon dioxide Impregnated beverages were products of Nature. Certain wells and springs contain water which bubbles vigorous­ ly, releasing the gas gained under subterranean pressure as this water reaches the surface. Naturally fermented Juices of fruit contain carbon dioxide as a product of the fermentation. Early Investigators were Interested In preparing similar beverages Independent of the springs or the natural fermentation. Water or flavored solutions were satxirated with carbon dioxide under pressure In closed ves­ sels, and the Impregnated liquids withdrawn for serving or bottling, as desired. A very marked development has taken place In the Industry for pro­ ducing these carbonated beverages during the past fifty years. Machinery for accomplishing the saturation of the liquids with carbon dioxide, conmon- ly referred to as carbonatlon, and for filling and sealing the liquids In bottles has been vastly Improved, approaching complete automatic operation In some Instances. With this mechanical development there has arisen an appreciation of devices and Information which would promote uniformity of the beverages produced. - 6 - Two probleiBB concerning the carbon dioxide content of these bev­ erages have been of technological Interest and speculation. First, how may the content of carbon dioxide present in a bottled product be measured under varying conditions of total gas content, temperature, and bottle size? Sec­ ond, what factors Inherent to the product affect the liberation of this gas so that the desired pungency and sparkle may be realized? However, much of the Information relative to these factors Is not well founded or correlated. Observations made throughout the Industry Indi­ cate a decided lack of uniformity of product In these respects and much In­ decision as to the Importance of the related conditions. The common means for determining the carbon dioxide content of a bottled beverage Is based on the pressure In the bottle at any given tenper- ature. Interpreted through a theoretical coi]Q)Utatlon. This computation has been based on measurements made at normal temperatures and atmospheric pres­ sure, while all other possible pressures were computed as multiples of at­ mospheric pressure. More careful scrutiny must be directed to this measure­ ment to evaluate the effect of the buffer gas space present in the bottle above the liquid, the composition of the liquid contents, the presence of gases other than carbon dioxide, and the possibility of carbon dioxide's variance from theoretical gas behavior. The filled, sealed bottle Is In Itself a closed system, which should show a definite pressure related to Its gas contait at any given temperature. The release of the gas from the product, conversely referred to as the gas retention or holding property, has not been evaluated In any precise manner other than the general observation that those beverages containing - 6 - sugar In solution tend to lose their gas content more slowly than similarly carbonated water. The factors which might be Influential In reducing the supersaturatlon of carbon dioxide can be readily classified as associated with the liquid, the gas content, and the container. The liquid may contain substances characteristic of the water, the flavoring, coloring, or acidify­ ing agents, the sugar, or other extraneous materials In true colloidal solu­ tion or In sxispenslon; also, the temperatxu'e of the liquid may have definite effect on the rate of evolution. The euaount of gas present, as well as the presence of foreign gases, should exert an Influence. The container, be­ cause of Its physical contact, may markedly affect the gas liberation. Un­ doubtedly, most beverages have more than one of these factors In combination to give a cumulative effect. This Investigation, therefore, proposes to add to the Infox^tlon concerning the measurement of the carbon dioxide content of carbonated bev­ erages In bottles, and to evaluate the factors which have bearing on the evolution of this gas content from the liquid at the time the beverage Is released from Its sealed container. II. REVIEW OF LITERATURE The flrat mention of carbonated beverages appears early In the annals of history* It Is legendary that Cleopatra Impressed Mark Antony with a carbonated beverage prepared by dropping a large pearl in acidic vine. This expensive method was not popular, and it was not until the eighteenth century that the inquisitive mind of man turned to artificially produced carbonated beverages. A certain Professor Venel (24), interested in the effervescent European springs, demonstrated before the French Academy of Sciences (1750) an imitation of the water from the Selters Springs in Germany, made by mix­ ing together "Uarine Acid (muriatic), two drams of Soda in a pint of water, shaking in a stoppered glass bottleS Similarly, Priestley in his experi­ ments with "fixed air" (1767) produced carbonated water (1, 24). The Swedish chemist, Bergman, found in 1770 that carbonated waters relieved colic and, on this account, analyzed some of the famous German spring waters, succeeding in duplicating them artificially with remarkable success (5). His methods, particularly his apparatus for impregnating the waters with