This article investigates an important issue in carbonation systems for beverages, i.e., monitoring and optimizing the amount of carbon dioxide concentration in carbonated beverages. The study is grounded on two series of experimental tests performed using a laboratory apparatus that reproduces an industrial carbonation unit equipped with a Venturi nozzle, properly manufactured for this application. The experimental tests aimed to optimize the carbonation process as a function of both two parameters of the Venturi nozzle, namely the injection distance and the length of the cylindrical part, and a plant parameter, namely the pressure of the fluid at the end of the Venturi device. Analysis of variance was used to assess whether the parameters mentioned earlier have a significant effect on the carbonation level reached by the fluid (i.e., water), and on the amount of carbon dioxide sucked by the Venturi device. This study contributes to the literature in that it examines and optimizes an industrial carbonation process. The outcomes obtained could be useful for the optimization of the equipment.
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