Vitenskapelig artikkel

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 1: Development and validation of experimental apparatus using a manometric method

Sivertsvik, Morten; Jeksrud, Willy K.; Vågane, Åsvald; Rosnes, Jan Thomas


Tidsskrift: Journal of Food Engineering, vol. 61, p. 449–458–10, 2004

Utgave: 3

Internasjonale standardnumre:
Trykt: 0260-8774
Elektronisk: 1873-5770

Open Access: none


An apparatus to determine the solubility and rate of absorption of CO2 from pressure changes over time was built and validated against water. A high correlation (r(2) > 0.99) between the measured solubility and theoretical solubility was found. The solubility determinations using the manometric method were more accurate than using a CO2 electrode. The solubility of CO2 increased linearly with the partial pressure of CO2, and a quadratic response was observed for the gas volume/product volume (g/p) ratio. The temperature dependency of the solubility is according to the temperature dependency of Henry's constant. The rate of absorption is primarily affected by the %-level of CO2 in the atmosphere, and the effective diffusion constant is primarily affected by the %-level of CO2 and the g/p-ratio. The time to reach 50% solubility was about 3 It and equilibrium was reached after 48 h. (C) 2003 Elsevier Ltd. All rights reserved.