SYSTEMS AND METHODS FOR CARBONATING A LIQUID AT AMBIENT TEMPERATURE

SYSTEMS AND METHODS FOR CARBONATING A LIQUID AT AMBIENT TEMPERATURE

Embodiments described herein relate to systems and methods for carbonating a liquid at ambient temperature. The system may include a liquid source; a carbon dioxide source; and a contactor for carbonating the liquid. The contactor may include channels and a sparge for carbonating liquid flowing thro...

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Hauptverfasser: JONES, Ross Peter, MITCHELL, Mary Katherine, KIMPTON, Laura Saranne, EATON, John, BROWN, Stephen, KILBY, Charles Frazer, POTTER, Andrew Robert
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
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creator JONES, Ross Peter
MITCHELL, Mary Katherine
KIMPTON, Laura Saranne
EATON, John
BROWN, Stephen
KILBY, Charles Frazer
POTTER, Andrew Robert
description Embodiments described herein relate to systems and methods for carbonating a liquid at ambient temperature. The system may include a liquid source; a carbon dioxide source; and a contactor for carbonating the liquid. The contactor may include channels and a sparge for carbonating liquid flowing through the channels. The system may produce a liquid having high levels of carbonation at ambient temperature. The sparge may generate microbubbles or nanobubbles to allow for cost-effective carbonation at ambient temperatures. The bubbles may have an average diameter of 100 μm or less. The system may carbonate liquid at a rate of 1 gram to 10 grams carbon dioxide per liter.
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
title SYSTEMS AND METHODS FOR CARBONATING A LIQUID AT AMBIENT TEMPERATURE
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