RT info:eu-repo/semantics/article
T1 High pressure CO2 solubility in food model solutions and fruit juices
A1 Illera Gigante, Alba Ester
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
A1 Melgosa Gómez, Rodrigo
K1 CO2 solubility
K1 Sugar content
K1 Apple and carrot juices
K1 Chrastil’s equation
K1 Ingeniería química
K1 Chemical engineering
AB 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.
PB Elsevier
SN 0896-8446
YR 2019
FD 2019-01
LK http://hdl.handle.net/10259/4887
UL http://hdl.handle.net/10259/4887
LA eng
NO Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R
DS Repositorio Institucional de la Universidad de Burgos
RD 12-dic-2024