Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 1: Development and validation of experimental apparatus using a manometric method
Publikasjonsdetaljer
Tidsskrift : Journal of Food Engineering , vol. 61 , p. 449–458–10 , 2004
Internasjonale standardnummer
:
Trykt
:
0260-8774
Elektronisk
:
1873-5770
Publikasjonstype : Vitenskapelig artikkel
Sak : 3
Lenker
:
DOI
:
doi.org/10.1016/S0260-8774(03)...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
An apparatus to determine the solubility and rate of absorption of CO2 from pressure changes over time was built and validated against water. A high correlation (r(2) > 0.99) between the measured solubility and theoretical solubility was found. The solubility determinations using the manometric method were more accurate than using a CO2 electrode. The solubility of CO2 increased linearly with the partial pressure of CO2, and a quadratic response was observed for the gas volume/product volume (g/p) ratio. The temperature dependency of the solubility is according to the temperature dependency of Henry's constant. The rate of absorption is primarily affected by the %-level of CO2 in the atmosphere, and the effective diffusion constant is primarily affected by the %-level of CO2 and the g/p-ratio. The time to reach 50% solubility was about 3 It and equilibrium was reached after 48 h. (C) 2003 Elsevier Ltd. All rights reserved.
