| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277580 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Champagne cork popping was examined through high-speed infrared imaging. ⺠Dynamics of gaseous CO2 gushing out of the bottleneck were found to depend on champagne temperature. ⺠A thermodynamic model is proposed, assuming adiabatic expansion while cork popping. ⺠Only 5% of the total energy released while cork popping was found to be converted into cork's kinetic energy.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Gérard Liger-Belair, Marielle Bourget, Clara Cilindre, Hervé Pron, Guillaume Polidori,