December 13
Champagne cork popping revisited through high-speed infrared imaging: The role of temperature
Gérard Liger-Belair, Marielle Bourget, Clara Cilindre, Hervé Pron, Guillaume Polidori (2013) Jounal of Food Engineering 116(1): 78-85. https://doi.org/10.1016/j.jfoodeng.2012.11.006
Highlights
- Champagne cork popping was examined through high-speed infrared imaging.
- Dynamics of gaseous CO2 gushing out of the bottleneck were found to depend on champagne temperature.
- A thermodynamic model is proposed, assuming adiabatic expansion while cork popping.
- Only 5% of the total energy released while cork popping was found to be converted into cork’s kinetic energy.
Found on Elsevier's Seasonal Special https://www.elsevier.com/connect/archive/13-science-stories-for-the-holiday-season