Diffusion Coefficient of CO2 Molecules as Determined by 13C NMR in Various Carbonated Beverages

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• 作者：Gerard Liger-Belair ; Elise Prost ; Maryline Parmentier ; Philippe Jeandet ; and Jean-Marc Nuzillard
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：December 17, 2003
• 年：2003
• 卷：51
• 期：26
• 页码：7560 - 7563
• 全文大小：74K
• 年卷期：v.51,no.26(December 17, 2003)
• ISSN：1520-5118

文摘

In this paper, the NMR technique was used, for the first time, to accurately determine the diffusioncoefficient D of CO₂-dissolved molecules in various carbonated beverages, including champagneand sparkling wines. This parameter plays an important role concerning the bubble growth during itsrise through the liquid (see ref 3). The diffusion coefficient of CO₂-dissolved molecules D was comparedwith that deduced from the well-known Stokes-Einstein equation and found to significantly deviatefrom the general trend expected from Stokes-Einstein theory, i.e, D^SE 1/, where D^SE is the Stokes-Einstein diffusion coefficient and the viscosity of the liquid medium.Keywords: Carbonated beverages; champagne; diffusion coefficient; carbon dioxide; bubble;effervescence; nuclear magnetic resonance