Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator

Dissolved carbon dioxide (dCO 2 ) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N 2 ) using a microbubble (MB) generator was investigated. The effect of dCO 2 stripping by N 2 MB increased significantly with increasing flow rate of gaseous N 2 from 100 to 200 mL...

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Veröffentlicht in:	Journal of food science and technology 2022-02, Vol.59 (2), p.825-829
Hauptverfasser:	Kobayashi, Fumiyuki, Odake, Sachiko
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohol Beverages Carbon dioxide Chemistry Chemistry and Materials Science Chemistry/Food Science Cooling Cooling rate Enzymes Feeding Flavor Flavors Flow rates Flow velocity Food Science Hydrochloric acid Life sciences Nitrogen Nutrition Short Communication
Online-Zugang:	Volltext
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