1 Contiflow Basics En

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Acad Ac Academy adem emyy – Co Cont ntif iflo low w

Beverage Mixing Technology Cont Co ntif iflo low w - Ba Basi sics cs

© KRONES AG 2008 - No utilisation, copying and/or distribution distribution without author's consent.

Contiflow_Basics_EN.ppt / 12.12.2008

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Academy – Contiflow

Table of contents g

Task of the mixer

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Definition of "Brix"

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Mixing ratio and its effects

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Saturation pressure and carbonation

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Deaeration – how to proceed

© KRONES AG 2008 - No utilisation, copying and/or distribution without author's consent.


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Task of the mixer g

The mixer combines several initial ingredients (water, syrup, CO2, etc.) to a new mixture or product.

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The objective is to achieve the highest possible homogeneity of the new product: » constant concentration, e.g. Brix » constant CO2 content



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Definition of "Brix" g

Degrees Brix/°Brix is a unit of measurement, used to define the specific density of liquids.

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In the beverage industry, this density of juices and soft drinks corresponds to their approximate sugar content.



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Definition of "Brix"

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Named after the scientist "Adolf Ferdinand Wenceslaus Brix".

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A liquid has 1°Brix, once it has the same density as a solution of 1 g saccharose in 100 g saccharose/water solution.



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Mixing ratio and its effects

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The mixing ratio specifies the parts of the ingredients to be mixed.

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Beverage mixing technology always uses sums with one part amounting exactly to 1 (syrup).

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Saturation pressure and carbonation g

In theory, the saturation pressure is the pressure of the gas phase at a given temperature, when gas and liquid phases are in a state of equilibrium. The concentration of the dissolved gas does not change in this process.

Pressure

[CO2] Temp © KRONES AG 2008 - No utilisation, copying and/or distribution without author's consent.


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In practice, this means that there is an exact pressure corresponding to a given temperature and a given concentration, when the concentration of the dissolved gas will no longer change. This pressure is called the saturation pressure.

Pressure



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If the pressure drops or the temperature rises, gas can escape more easily. But the gas can also be dissolved more easily in the liquid, once the pressure is high and the temperature is low.

Pressure

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This fact is used for carbonation where CO2 is injected under high pressure into the product which is cooled if necessary.



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Deaeration – how to proceed g

Prior to injecting a specific gas into the product, all undesirable gases should be removed. Same principle as during carbonation, only vice versa:

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Low pressure (vacuum) provides for

Vacuum

fast escaping of the dissolved gas. A large liquid surface also ensures a quick gas exchange.



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1 Contiflow Basics En

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