Check Out the Spin Chill here: http://www.spinchill.com
Don’t wait half an hour to get the party started. The Spin Chill spins cans and bottles in ice to increase heat transfer and get your drinks cold 20 times faster than usual. The spinning does not shake the container and actually results in less foam than usual.
Cooling a container of liquid without spinning relies entirely on conduction all the way from the outside of the can to the center of the liquid. As the outside layers of liquid cool, they insulate the inner layers, hindering the cooling process. SpinChilling the container introduces a mixing phenomenon known as convection which allows the warm liquid in the center of the container to make its way to the outer edges of the can to be cooled instantly. This increases the rate of heat transfer and cools the beverage down at a rate of at least 20 times faster.
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 either be gaseous pockets, or a tiny scratch on the wall. (Look at how a stream of bubbles form at a specific spot on a glass of champagne. You can’t see it, but that spot is a microscopic scratch.)
When a beverage is shaken, the air pocket is broken up into millions of small bubbles dispersed throughout the beverage. When the container is opened, the 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. The CO2 bubbles throw the liquid out of the top of the can, spraying fizz everywhere.
When a beverage is rotated, the air pocket stays intact and knocks all the small bubbles off the side of the container which makes one large air pocket. There are no nucleation sites dispersed throughout, and the usual slow decarbonation takes place at the infrequent irregularities and at the surface. All you will get is the satisfying pssssst! of a freshly opened cold brew (or soda).