Apologies if this has been tackled and solved before but I don't find what I am looking for here or on the interwebs.

Carbing charts for volumes, temp and pressure are all over the interwebs. It's also very well known that higher pressure carbonates quicker.

In my mind there are only a few variables, namely beer temp, beer volume, co2 pressure, contact surface area, and time. Surely there must be data out there on how long it takes to raise the beer from x volumes (cos it doesn't start at 0) to y volumes at a specific pressure and time?

Does anyone know of a source of such info?

The obvious application is force carbing quickly and repeatable without doing the shakedy shake, which is an added unpredictable variable.