레드 보틀 음료 소다 탄산 스파클링 상쾌한 청량 음료 3D 모델

설명

High-quality 3D assets at affordable prices — trusted by designers, engineers, and creators worldwide. Made with care to be versatile, accessible, and ready for your pipeline.

Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

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More Information About 3D Model :
**RED BOTTLE BEVERAGE SODA FIZZY SPARKLING REFRESHMENT SOFT DRINK**

A Red Bottle Beverage, often generically categorized as a Soda, Soft Drink, or Sparkling Refreshment, refers to a commercially produced non-alcoholic drink characterized by the infusion of dissolved carbon dioxide ($\text{CO}_2$) under pressure. The descriptive title aggregates several nomenclature terms (Soda, Fizzy, Sparkling, Soft Drink) that define the product's composition, effervescence, and intended use as a consumable refreshment. The specific inclusion of "Red Bottle" emphasizes the typical packaging and/or highly pigmented liquid color associated with specific flavor profiles.

### I. Nomenclature and Definition

In formal food science and industry classification, this product falls under the category of Non-Alcoholic Ready-to-Drink (NARTD) beverages. The terms "Soda," "Fizzy," and "Sparkling" are synonyms describing the state of carbonation, where the dissolved $\text{CO}_2$ gas generates effervescence upon depressurization (opening the bottle). A "Soft Drink" distinguishes the product from alcoholic beverages, generally containing sweeteners (sucrose, high-fructose corn syrup, or artificial zero-calorie alternatives), flavoring agents (natural or synthetic), colorants, and preservatives.

### II. Physical and Chemical Characteristics

#### A. Carbonation and Chemistry
The characteristic sparkle and fizz are the result of Henry's Law, where $\text{CO}_2$ is dissolved in the liquid matrix at pressures often exceeding atmospheric equilibrium. When the seal is broken, the pressure differential causes the gas to rapidly come out of solution, forming bubbles. The dissolved $\text{CO}_2$ reacts slightly with water ($\text{H}_2\text{O}$) to form carbonic acid ($\text{H}_2\text{CO}_3$), contributing a subtle, characteristic acidic tang that enhances flavor perception and serves as a mild preservative agent. The final pH of these beverages is typically acidic, often stabilized by the inclusion of supplementary organic acids like citric or phosphoric acid.

#### B. The "Red Bottle" Attribute
The descriptor "Red Bottle" usually refers to one of two packaging conventions: 1) The use of polyethylene terephthalate (PET) or glass containers tinted red, designed to protect light-sensitive colorants and establish immediate brand recognition; or 2) Transparent packaging containing a liquid colored deeply crimson or ruby red. This coloration is overwhelmingly indicative of specific flavor profiles, most commonly cherry, strawberry, raspberry, fruit punch, or specific regional cola derivatives. Colorants are strictly regulated and may include synthetic dyes such as Allura Red $\text{AC}$ (E129) or natural alternatives like anthocyanins or carmine.

#### C. Compositional Profile
A typical soft drink of this type is primarily composed of purified water (up to 90%), coupled with significant concentrations of soluble carbohydrates (typically 10–12% by weight) which contribute caloric density and mouthfeel. Flavoring esters and aromatic compounds provide the specific taste profile, while stabilizers and emulsifiers ensure homogeneity and shelf life.

### III. Manufacturing and Quality Control

The production process for red bottled sparkling beverages is highly automated, adhering to stringent quality control standards. Key steps include:

1. **Water Treatment:** Raw water is purified via filtration, reverse osmosis, and often deionization to remove impurities that could affect flavor or stability.
2. **Syrup Blending:** Concentrated syrup, containing sweeteners, flavorings, colorants, and preservatives, is precisely blended with treated water.
3. **Cooling and Carbonation:** The prepared liquid is chilled to near $0^{\circ}\text{C}$ to maximize $\text{CO}_2$ solubility, then infused with high-purity food-grade carbon dioxide via an automated saturator or carbo-cooler.
4. **Filling and Sealing:** The carbonated beverage is quickly filled into pre-sterilized bottles (glass or PET) and immediately capped under counter-pressure conditions to prevent the premature escape of $\text{CO}_2$.

Finished products are subject to microbiological testing, Brix level verification (sugar content), $\text{CO}_2$ volume analysis, and $\text{pH}$ verification to ensure consistency and regulatory compliance across international markets.

KEYWORDS: Carbonated, Non-Alcoholic, Soft Drink, Soda, Beverage, Refreshment, Sparkling, Effervescence, Red Dye, Cherry Flavor, Strawberry, PET Packaging, Glass Bottle, Sugar Sweetened, High-Fructose Corn Syrup, $\text{CO}_2$, Carbonic Acid, NARTD, Flavoring Agents, Water Treatment, Syrups, Bottling, Production, Acidification, Preservatives, Retail Market, Consumer Product, Food Chemistry, Standardization, Quality Control.