Application technology carbonisation in the Food & Beverages sector

Carbonisation with carbon dioxide

Right dosing with the right nozzle

MESSER SOLUTION

In continuous carbonating plants, gaseous CO2 is added to the beer by means of special nozzles. Compared to other gases CO2  has an especially high solubility in liquids. The achievable level of carbonation depends on:   

 

Pressure
Temperature
Gas already dissolved in beverage 
Beverage ingredients    
Type of beverage
The advantages of carbonisation are:

Fresher taste
Extended shelf life
Bacteriostatic effect

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Mr.
By clicking I accept the GDPR policy of the Messer Group. This agreement can be revoked at any time