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Rapid de-carbonation in canned carbonated soft drink beverages

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TitleInfo
Title
Rapid de-carbonation in canned carbonated soft drink beverages
Name (type = personal)
NamePart (type = family)
Capozza
NamePart (type = given)
Mirelle
NamePart (type = date)
1980-
DisplayForm
Mirelle Capozza
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Yam
NamePart (type = given)
Kit
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Kit Yam
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
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school
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Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2017
DateOther (qualifier = exact); (type = degree)
2017-05
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2017
Place
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xx
Language
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eng
Abstract (type = abstract)
Carbonated beverages are engineered to contain a defined quantity range of CO2 dissolved into the product to optimize consumer preference. Carbonation level is an integral component of carbonated soft drink beverages that significantly contributes to positive sensory attributes of sodas; the mouthfeel and taste that the consumer expects. Rapid de-carbonation is a phenomenon in which the carbonation level of a canned carbonated soft drink beverage rapidly decreases to unacceptable levels, determined by consumer best taste limits, in less than 10 minutes of opening the can. Rapid de-carbonation leads to a range of negative experiences for the consumer. This phenomenon is classified into three types of rapid de-carbonation: gushing, foaming, and active. The objective of this thesis is to investigate factors that contribute to rapid de-carbonation through exploring the interactions between internal can coating morphology, beverage chemistry, and physical characteristics contributed by filling and processing conditions. Each of these factors has been studied separately in the past by the beverage, can, and coating industry. The factors were studied simultaneously to evaluate the effect on the rapid de-carbonation phenomena as well as the interaction between each factor. Specific levels, or conditions, of each factor were identified as a stress factor: high initial carbonation level, high water mineral content level, and a specific coating morphology. The results show that while each separate factor increased the rate of de-carbonation; however, when the stress factors were combined the effect was not only additive but synergistic. The carbonation loss increased by more than 1.5x when compared to a system that had lowest amount of engineered stress factors. Physical and chemical interactions between the beverage and coatings that were previously regarded as inert were observed. After the cans were filled, there were morphological changes in the can coating and deposits high in nitrogen were detected. These deposits were found to be more pervasive on the epoxy-based coatings versus the acrylic-based coatings. These findings can help the can and beverage industry better understand the interactions between beverage and packaging and how these interactions play a role in the widely elusive rapid de-carbonation phenomenon.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
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Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_7903
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xi, 57 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Subject (authority = ETD-LCSH)
Topic
Carbonated beverages
Note (type = statement of responsibility)
by Mirelle Capozza
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3JW8HP7
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Capozza
GivenName
Mirelle
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2017-03-23 15:25:43
AssociatedEntity
Name
Mirelle Capozza
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2017-05-31
DateTime (encoding = w3cdtf); (qualifier = exact); (point = end)
2018-05-31
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after May 31st, 2018.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical

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