Uzel Sébastien, Chappell Michael A, Payne Stephen J
Department of Engineering Science, University of Oxford, Parks Road, Oxford OX1 3PJ, U.K.
J Phys Chem B. 2006 Apr 13;110(14):7579-86. doi: 10.1021/jp056531x.
In this paper, a model for the formation of bubbles in carbonated beverages is presented. It has previously been shown that bubbles form from cellulose fibers within such beverages and the passage of such bubbles from the fibers to the liquid surface has been modeled. A model is thus presented here that considers the process of formation, which is governed by diffusion through the fiber and bubble surfaces. The model comprises two stages, growth and detachment, and it is shown here that both play an important role. The latter process is found to occur over a much shorter time scale than the former, enabling the models to be partially decoupled. The total number of bubbles released from individual fibers over time is found to be approximated well by an exponential relationship, and the parameters in this relationship are presented for a range of different detachment angles and fiber sizes. It is found that bubble formation is promoted in narrow, long tubes, but that the time constant is solely determined by the rate of diffusion across the liquid surface. The surface tension is found to have minimal influence on the number of bubbles produced.
本文提出了一种碳酸饮料中气泡形成的模型。此前已表明，此类饮料中的气泡由纤维素纤维形成，并且已经对气泡从纤维到液体表面的过程进行了建模。因此，本文提出了一个考虑形成过程的模型，该过程由通过纤维和气泡表面的扩散控制。该模型包括两个阶段，生长和脱离，并且在此表明这两个阶段都起着重要作用。发现后一过程发生的时间尺度比前一过程短得多，这使得模型能够部分解耦。发现单个纤维随时间释放的气泡总数可以通过指数关系很好地近似，并且给出了一系列不同脱离角度和纤维尺寸下该关系中的参数。发现气泡形成在狭窄的长管中会得到促进，但时间常数仅由液体表面的扩散速率决定。发现表面张力对产生的气泡数量影响最小。
