Szénsavbomlás

Szénsavbomlás, also called carbonation loss or CO₂ degassing, is the process by which carbon dioxide (szénsav) escapes from a liquid into the surrounding air. It is a common phenomenon in beverages such as sodas, sparkling water, beers, and carbonated wines, and it determines the perceived freshness and mouthfeel of these products. The driving force of szénsavbomlás is the difference between the dissolved CO₂ concentration in the beverage and the partial pressure of CO₂ in the surrounding environment. When the internal pressure is lower than the saturation pressure, CO₂ molecules diffuse outward through the liquid and, eventually, through the headspace or the bottle cap.

Factors that accelerate szénsavbomlás include temperature increase, agitation, exposure to air, and the presence of nucleation sites such as scratches or impurities. The time required for noticeable loss of carbonation depends on vessel geometry, headspace volume, and the seal’s integrity. Manufacturers combat szénsavbomlás by using pressure‑tight caps, adding stabilizing agents, controlling bottling temperatures, and minimizing bottling time. Temperature‑controlled storage at low temperatures reduces CO₂ solubility, thus slowing the loss.

In scientific literature, szénsavbomlás is studied using mass transfer equations, Henry’s law, and kinetic models to optimize beverage packaging and shelf life. It is a key parameter in quality control for any product that relies on carbonation for its sensory attributes.