Beer and soda makers will benefit by fully understanding the chemical blending processes known as carbonation. We can all appreciate the fizz of a well-crafted brew and value the texture and refreshing bite it brings to these beverages. Without perfect execution of the process, beverages could become under carbonated, resulting in a flat drink, or over carbonated which could mean an explosive experience when opening the container; both are obviously less than ideal.
A Brief Explanation Involving the Science of Chemical Blending
When CO2 is dissolved in a liquid, the reaction of the liquid and carbon dioxide results in H2CO3, which is a dilute solution of carbonic acid. The chemical process is what creates the fizz and the chemical reaction of the dilute carbonic acid is what causes your tongue to tingle. When the beverage is left open, CO2 escapes and the H2CO3 begins to decrease as it returns to a flat state and eventually loses its ability to fizz and tingle your tongue.
Equilibrium in the Chemical Blending Process
Whether using a forced or natural process for carbonation the result is the same fizz and tingle produced by the H2CO3 (carbonic acid). The degree of carbonation is affected by the rate of dissolution of the CO2. For example, when brewing beer, the mixing of the CO2 molecules and the degree of saturation into the product, along with the temperature in which each process is completed, the time allowed for fermentation and the pressure, will all affect the level of carbonation in the end product.
During this process, equilibrium is reached as the rate of dissolution is the same as the precipitation rate. This means that when CO2 is in equilibrium with the liquid, the falling out of and entry into the solution is the same. The head space or air between the liquid and the container creates a pressurized environment. When a carbonated beverage is dispensed, the balance is in motion and undergoing changes, but the partial pressure created by the gases within the head space create a constant state of CO2 dissolving into the remaining beverage. Temperature can affect this process as warmth will increase the partial pressure, forcing the CO2 to escape the liquid, more constant and cooler temperatures allow for increased solubility of the CO2.
The Bottom Line
Control of the head space pressure and the temperature of the beverage have a profound effect upon the amount of carbonation you will find in the end product. Achieving the perfect balance can be made simpler by consulting with experts in the field who have years of experience in providing solutions and technologies which enhance the chemical blending process. Such experts who contain said wealth of knowledge can be found at TechniBlend.
