It works?
Setting a can or bottle in the freezer takes 20-30 minutes to become drinkable. Putting it in ice water take 10-20 minutes. Using The Chill Bit it takes 30-60 seconds. Still don't believe... come on over to Gainesville, FL and we'll show you.
By spinning the container, convection is introduced to both the inside and the outside of the container, thus increasing the rate of heat transfer and cooling the beverage down at a rate of at least 20 times faster.
By spinning the container, convection is introduced to both the inside and the outside of the container, thus increasing the rate of heat transfer and cooling the beverage down at a rate of at least 20 times faster.
No Explosions?
Here's the real science:
It all has to do with the air pocket. A 'carbonated beverage' is one in which carbon dioxide is dissolved in the liquid under pressure (Henry's Law). When the can is opened, the liquid inside starts to equalize with the pressure in the atmosphere, and the CO2 comes out of solution to do so. All carbonated beverages fizz upon opening, but whether they fizz over (liquid comes out of the container) depends on how fast the CO2 comes out of solution.
In order for CO2 to come out of solution, it needs a 'nucleation site' to do so. Those nucleation sites can be either gaseous pockets, or an irregularity along the wall. (Look at how a stream of bubbles form on a specific spot on a glass of beer or soda. You can't see it, but that spot is an irregularity.)
When a beverage is shaken, the air pocket is broken up into millions of small pockets dispersed throughout the beverage. When the container is opened, CO2 in solution has sites all over the place, and it comes out of solution so quickly, that the liquid has no time to get out of the way, and it rises up and out, that is, it fizzes over.
When a beverage is rotated, the air pocket stays intact and knocks all the small bubbles off the side of the container, making one larger air pocket. There are no nucleation sites dispersed throughout, and the usual slow decarbonation takes place at the infrequent irregularities, and at the surface.
It all has to do with the air pocket. A 'carbonated beverage' is one in which carbon dioxide is dissolved in the liquid under pressure (Henry's Law). When the can is opened, the liquid inside starts to equalize with the pressure in the atmosphere, and the CO2 comes out of solution to do so. All carbonated beverages fizz upon opening, but whether they fizz over (liquid comes out of the container) depends on how fast the CO2 comes out of solution.
In order for CO2 to come out of solution, it needs a 'nucleation site' to do so. Those nucleation sites can be either gaseous pockets, or an irregularity along the wall. (Look at how a stream of bubbles form on a specific spot on a glass of beer or soda. You can't see it, but that spot is an irregularity.)
When a beverage is shaken, the air pocket is broken up into millions of small pockets dispersed throughout the beverage. When the container is opened, CO2 in solution has sites all over the place, and it comes out of solution so quickly, that the liquid has no time to get out of the way, and it rises up and out, that is, it fizzes over.
When a beverage is rotated, the air pocket stays intact and knocks all the small bubbles off the side of the container, making one larger air pocket. There are no nucleation sites dispersed throughout, and the usual slow decarbonation takes place at the infrequent irregularities, and at the surface.
Ice Cold, Really?
Yes. You can get your drink (beer or soda) down to 32 degrees Fahrenheit (freezing) and get ice crystals in your drink. It takes 2-3 min. in order for this awesome phenomenon to happen, it's well worth it though.
Patents Pending | Spin Chill Corp. 2013
