2026-06-30T01:13:28Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/42722022-12-20T10:59:12Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Martínez Velasco, Rodrigo
author
Sanz Díez, Mª Teresa
author
Beltrán Calvo, Sagrario
author
Corcuera Tecedor, Elena
2016-11-17T11:32:07Z
2016-11-17T11:32:07Z
2012-05
0021-9568
http://hdl.handle.net/10259/4272
10.1021/je2013878
Activity coefficients at infinite dilution in water have been
determined for some aroma compounds detected in brown crab liquid effluent
produced during boiling (1-octen-3-ol, 1-penten-3-ol, 3-methylbutanal, hexanal,
benzaldehyde, 2,3-pentadione, and ethyl acetate) by using the headspace gas
chromatography technique (HSGC). Experimental data have been obtained
over the temperature range of (40 to 50) °C. In this work, activity coefficients at
infinite dilution for different kinds of systems have been considered: one
component solute + water and multicomponent solute + water. No significant
differences were observed between activity coefficients obtained in these two
kinds of systems. Additionally the effect of salt concentration at 40 °C has been
studied by varying the salt concentration from (0 to 1.71) mol·kg−1.
Experimental data were fitted as a function of salt concentration by using the
Setschenow equation, obtaining the salting-out coefficient.
eng
aroma compounds
activity coefficients at infinite dilution
salt effect
temperature effect
Activity coefficients at infinite dilution of volatile compounds in water: effect of temperature and salt concentration
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4272/1/Mart%c3%adnez-JCED_2012.pdf
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URL
https://riubu.ubu.es/bitstream/10259/4272/3/Mart%c3%adnez-JCED_2012.pdf.txt
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Martínez-JCED_2012.pdf.txt