c02 adsorption rate formula?

[owmatooth]

I've seen the great chart that shows co2 equilibrium for a given volume of dissolved co2 at a particular temperature. What I'd like to know is whether there is a known adsorption rate of co2. For example at a given temperature (38 degrees F) and a given co2 desired (2.4 units dissolved co2) why can't a time be calculated over various pressures to get to the desired 2.4?
I'm looking for a more exact science on force carbing a keg. If I have to leave it at 12 psi for a week, but can do twenty four hours of 30 psi to get me there instead, will 12 hours of 60 psi do the same?

hoping this is a redundant thread that's already been answered. don't know if the adsorption is linear or not as pressure is increased. Just things I think about on a wednesday morning at work.

 

[day_trippr]

Carbonation time depends on more than temperature, pressure and beer volume. There are geometric factors that play a large role in carbonation time.

Eg: Taller vessels take longer for the CO2 to fully permeate the beer column; thinner vessels take longer because the area of the CO2/beer interface is smaller.

To construct an algorithm, vessel geometry would have to be factored...

Cheers!

 

[owmatooth]

can't we have it figured out for a 5 gal corny keg? that's the standard vessel of choice around here. maybe just the ball lock kind to keep it precise and simple. I'm just surprised with all the math that's done on this site that it's still an educated guess on how long to carb and what pressure. I know a ballpark of what works, but seems like i should be able to plug in variables like a mortgage calculator. somebody smart enough to write the widgit.

 

[doug293cz]

I think it's a tractable problem. It will require a series of measurements that will probably take months to complete. The measurements needed are to carb for a selection of fixed times at fixed temps and fixed pressures. At each data point, after the allotted time, the pressure must be disconnected, and the keg allowed to equilibrate with the head pressure. The final headspace pressure is then translated into a carb level for the specific time, temp and pressure. Minimum number of time/temp/pressure measurements needed should be somewhere from 9 to 16.

Brew on