Research the increasing absorption capacity of carbon dioxide in carbonated beverage

In this thesis, production tecnologies, production process and the ingredients of thecarbonated beverages are detailly explained. The important additives of carbonated beveragessuch as carbon dioxide, sugars, acids, water, flavors, coloring agents and their properties wereexplained. Information was then given concerning the packaging used in the sales of thesebeverages and chemical preservatives used. Also, in this research, packaging technologies ofcarbonated beverages especially the plastic bottles are investigated.In experimental part of this thesis, pressure of the different brand of carbonated beverageswere measured respect to temperature and the carbon dioxide concentration of this carbonatedbeverages were found. Also, gas releasing time of these beverages were investigated at certaintemperature. Carbonated beverages were prepared which have different carbon dioxideconcentration and their gas releasing times were measured and were compared with eachother so that finding relationship between releasing time and carbon dioxide concentration.Additionally, carbonated beverages were prepared according to recipe, were added differentemülsifiers and gas releasing time were measured. Also, the best temperature for theconsumption of the carbonated beverages were investigated. The other part of this thesis, thecarbonated beverages which are same brand and have the same production date were boughtand stored. One part of this carbonated beverages were stored at room temperature and theother part were stored in chilling air store. After that, pressure of both of these beverages weremeasured in every week. So, the relationship between storage time, storage temperature andpressure decay were found.Keywords: Carbonated beverage, carbon dioxide, pressure decay, PET bottle.