Aeration (also called aerification or aeriation) is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid (such as soil). Aeration processes create additional surface area in the mixture, allowing greater chemical or suspension reactions.
See also: Water aeration.
Aeration of liquids (usually water) is achieved by:
Porous ceramic diffusers are made by fusing aluminum oxide grains using porcelain bonds to form a strong, uniformly porous and homogeneous structure. The naturally hydrophilic material is easily wetted resulting in the production of fine, uniform bubbles.[1]
On a given volume of air or liquid, the surface area changes proportionally with drop or bubble size, the very surface area where exchange can occur. Utilizing extremely small bubbles or drops increases the rate of gas transfer (aeration) due to the higher contact surface area. The pores which these bubbles pass through are generally micrometre-size.
See main article: article and Soil aeration.
Refers to the process in which air is absorbed into the food item. It refers to the lightness of cakes and bread, as measured by the type of pores they contain, and the color and texture of some sauces which have incorporated air bubbles.
In wine tasting, a variety of methods are used to aerate wine and bring out the aromas including swirling wine in the glass, use of a decanter to increase exposure to air, or a specialized wine aerator.
Cider from Asturias is poured into the glass from a height of about 1 metre (el escanciado) to increase aeration.