Degassing of carbonated beverages by gas stripping
Oliveira, J.C. *, Gomes, C.S.* and O’Keefe, B. **
* University College Cork, Ireland ** Somex Ltd., Macroom, Ireland

TITLE OF CONFERENCE Copenhagen, Denmark, September 2010
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* Research partly supported by Enterprise Ireland in the framework of the National Development Plan 2007-2014

Background
Degassing is necessary for quality control CO2 interacts with the beverage characteristics Its removal can therefore induce an error insufficient removal excessive removal what else happened to the beverage as a result of the degassing process? saturation in oxygen, nitrogen, etc.

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TITLE OF CONFERENCE, September 2010

Causes pH increase as CO2 loss causes carbonic acid loss fall of pH due to concentration by loss of water

pH pH of solution with no CO2

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Extent of degassing
TITLE OF CONFERENCE, September 2010

Outline of the presentation
Thermodynamic equilibrium and the degassing curve Comparison of the robustness of different methods of degassing Importance of the control factors in gas stripping Validation

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TITLE OF CONFERENCE, September 2010

O

C

O

CO2 and water
H H O C O O O C O

CO 2 (g ) ⇔ CO 2 (aq)

+

H O

H

CO 2 (aq) + H 2 O ⇔ H 2 CO 3

H 2 CO 3 + H 2 O ⇔ HCO 3 + H 3O + HCO 3 + H 2 O ⇔ CO 3 + H 3O
H O H
− 2− +

−

+
O C O O

H

+
-

-

H O

H

+
H O H ENTERPRISE
IRELAND

H

H

+
H O TITLE OF CONFERENCE, September 2010 H O

+

-

O

C O

+

CO2 in a beverage carbonic acid citric acid

CO 2 (aq) + H 2 O ⇔ H 2 CO 3

H 3O + + ca − ⇔ H 2 O + citric _ acid H 3O + + ca 2− ⇔ H 2 O + ca − H 3O + + ca 3− ⇔ H 2 O + ca 2−

H 2 CO 3 + H 2 O ⇔ HCO 3 + H 3O + HCO 3 + H 2 O ⇔ CO 3 + H 3O +
− 2−

−

phosphoric _ acid + H 2 O ⇔ pa − + H 3O +