Under-expanded supersonic CO2 freezing jets during champagne cork popping.

ABSTRACT: During champagne cork popping, the CO2/H2O gas mixture initially under pressure in the bottleneck freely expands into ambient air and experiences adiabatic cooling. A comparison between the condensation phenomena accompanying cork popping from bottles stored at 20° and 30°C was made. The initial headspace-to-ambient-pressure ratio much exceeded the critical ratio needed for the gas mixture to reach Mach 1, thus forming under-expanded supersonic CO2 freezing jets expelled from the throat of the bottlenecks. It was emphasized that, after adiabatic cooling and with a saturation ratio for gas-phase CO2 about twice higher for the bottles stored at 30°C, dry ice CO2 clusters grow bigger and reach the critical size needed to achieve the Mie scattering of light. Moreover, during the very first mil

SUBMITTER: Liger-Belair G 

PROVIDER: S-EPMC6754238 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature