High pressure CO2 solubility in food model solutions and fruit juices

Abstract

Measurements of CO2 solubility were performed in different media, pure water, model citrate buffer solutions at different pH values and in the presence of different sugar content and in real apple and carrot juices. Solubility was determined in the pressure range from 8 to 20 MPa and in the temperature range from 308 to 318 K. CO2 solubility in citrate buffer solutions at pH = 3.8 and pH = 6.2 was slightly lower than CO2 solubility in pure water. A Chrastil-type equation according to Fornari’s approach was used to fit CO2 solubility data in pure water and model solutions. A new term was introduced in this equation to account for the decrease in solubility of CO2 in the presence of sugar in the liquid media.