| “可乐喷泉”现象释疑 |
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| 引用本文： | 孟昭旭,杜鹏,陈志红,胡显东.“可乐喷泉”现象释疑[J].饮料工业,2009,12(8):14-18. |
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| 作者姓名： | 孟昭旭 杜鹏 陈志红 胡显东 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | "2007年度国家人才培养模式创新实验区--乳品工程'3+1'人才培养教学模式创新实验区"和黑龙江省实验教学示范中心开放实验室项目资助 |
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| 摘 要： | 曼妥思薄荷糖和可乐反应会形成"可乐喷泉".通过定量测定CO2释放量研究了可口可乐与固体和粉末状曼妥思薄荷糖、盐类、胶体、粗糙表面物质的反应现象,探讨了不同温度下的反应情况,同时研究了其他含气饮料的类似反应.通过检测不同反应的CO2释放量,比较了不同反应条件下的反应剧烈程度.结果表明:形成可乐喷泉的主要原因是粗糙表面物质的扰动,而阿拉伯胶和明胶均不能增加CO2释放量;CO2释放量随着温度升高而增加;酸碱中和也不是形成喷泉的主要因素;雪碧和啤酒等含气饮料也可产生明显的喷泉现象.
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| 关 键 词： | 曼妥思薄荷糖 可口可乐 CO2释放量 可乐喷泉 |
Analysis of phenomenon of"Boiling Coke" |
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| MENG Zhao-xu,DU Peng,CHEN Zhi-hong,HU Xian-dong.Analysis of phenomenon of"Boiling Coke"[J].Beverage Industry,2009,12(8):14-18. |
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| Authors: | MENG Zhao-xu DU Peng CHEN Zhi-hong HU Xian-dong |
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| Affiliation: | Food College;Northeast Agricultural University;Harbin 150030;Heilongjiang;China |
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| Abstract: | The causes of "Boiling Coke"were explored in this paper. Seven tests were done in this experiment,including Coca- Cola and solid Mentos,Coca-Cola and cracked Mentos,Coca-Cola and several salts,Coca-Cola and some gums as well as materials with a rough surface. The temperatures were also considered. The diffusion of CO2 was determined in each test. The results were as follows: "Boiling Coke"was caused by the rough surface of certain materials,but not arabic gum or gelatin. The diffusion of CO2 was increased w... |
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| Keywords: | Mint Mentos Coca-Cola diffusion of CO2 "Boiling Coke" |
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