Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator.

Dissolved carbon dioxide (dCO2) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N2) using a microbubble (MB) generator was investigated. The effect of dCO2 stripping by N2MB increased significantly with increasing flow rate of gaseous N2 from 100 to 200 mL/min. dCO2 stripping from 3,000 mL of the model solution was achieved by feeding N2MB at a flow rate of 200 mL/min for 4 min. Volatile components from model solution containing sake flavor were hardly reduced even after feeding N2MB at a flow rate of 200 mL/min for 15 min by cooling to below 10 °C. On the other hand, non-microbubbled gaseous N2 at a flow rate of 200 mL/min was not very effective in stripping dCO2. Therefore, the use of N2MB with cooling to below 10 °C was effective in stripping dCO2 while maintaining the volatile components in model solution containing sake flavor. © Association of Food Scientists & Technologists (India) 2021.