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carbonation |
Also found in: Dictionary/thesaurus, Medical, Wikipedia, Hutchinson | 0.02 sec. |
carbonationAddition of carbon dioxide gas to a beverage, imparting sparkle and a tangy taste and preventing spoilage. The liquid is chilled and cascaded down in an enclosure containing carbon dioxide (either as dry ice or a liquid) under pressure. Increasing pressure and lowering temperature maximize gas absorption. Carbonated beverages do not require pasteurization. |
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? Mentioned in | ? References in periodicals archive | |
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The ban would prohibit the sale of anything other than fruit- or vegetable-based drinks made with no less than 50 percent juice and no added sweeteners; electrolyte-replacement drinks with no more than 42 grams of added sweetener per 20 ounces; any milk products with more than a 2 percent fat content; and drinking water with any sweetener or anything with carbonation. Beverage closures need to withstand extreme climate conditions, long shelf life, and high carbonation levels, while collapsible tubes must resist extreme stress in use. A collateral and environmentally friendly effect of the use of mineral carbonation is the recovery of mining waste in asbestos production districts such as the Eastern Townships in Quebec and the Cassiar district in British Columbia. |
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carbonation
