The impact of in-situ CO₂ nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create nano-bubbles within the carbonated food samples, and the changes in temperature for 90 min of each food were recorded as a freezing curve. The time for onset of nucleation of control soft serve mix was halved in samples with 2000-ppm CO₂ due to the presence of nano-bubbles. Likewise, the nucleation time for milk with and without nano-bubbles at the same CO₂ concentration of 2000 ppm was 7.9 ± 0.1 and 2.8 ± 0.8 min_, respectively. The generation of CO₂ nano-bubbles from 2000-ppm CO₂ level in 10 ^oBx apple juice displayed −9.3 ± 0.3 °C nucleation temperature while the control one had −11.7 ± 0.9 °C.

中文翻译：

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原位CO 2纳米气泡的产生对所选液体食品冷冻参数的影响

研究了原位产生CO ₂纳米气泡对软质饮料，牛奶和苹果汁的冷冻性能的影响。将试管中盛装的碳酸（0、1000和2000 ppm）液体食品浸没并在预先设置的乙二醇浴（-15°C）中冷却90分钟。在封闭的液体达到0°C之前，通过浴中的超声将振动释放出来，从而在碳酸化食物样品中产生纳米气泡，并且每种食物在90分钟内的温度变化均记录为冻结曲线。由于存在纳米气泡，在含2000 ppm CO _2的样品中，对照软豆混合物开始成核的时间减少了一半。同样，在相同的CO ₂下有或没有纳米气泡的牛奶的成核时间为2000ppm的浓度为7.9±0.1和2.8±0.8分钟_，分别。在10 ^o Bx苹果汁中，从2000 ppm CO _2的水平产生的CO ₂纳米气泡显示出-9.3±0.3°C的成核温度，而对照组则为-11.7±0.9°C。