2026-06-17T20:33:02Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/48872021-11-10T09:38:20Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Illera Gigante, Alba Ester author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author Melgosa Gómez, Rodrigo author 2019-01 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. 0896-8446 http://hdl.handle.net/10259/4887 10.1016/j.supflu.2018.07.009 CO2 solubility Sugar content Apple and carrot juices Chrastil’s equation High pressure CO2 solubility in food model solutions and fruit juices