17G-11 |
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W.-C. TSAI, Y. Ruan, and S. S. H. Rizvi. Institute of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853 Methyl anthranilate (MA) is a pale yellow liquid with a grape-like flavor and a unique bluish fluorescence. It occurs in grape, mandarin, lemon, etc., and is commonly used in many foods. However, its solubility in supercritical carbon dioxide (SC-CO2) is not known. The solubility is commonly measured by a dynamic system, but whether saturated solubility limit is reached is questionable. The static system provides more dependable solubility because of enough equilibrium time. Comparative performance on these two systems is scarce. The objective was to compare the MA solubility measured by the dynamic and static systems in SC-CO2 as a function of temperature and pressure. In the dynamic systems, tests were done in the range of 160 to 340 atm and 40 to 60oC, whereas 100 to 265 atm and 40 to 60oC were used for the static system. At 40oC and between 130 and 240 atm, the measured MA solubility by the static system ranged from 0.0217 to 0.0481 mole fraction, which was 2.3 to 2.7 fold higher than that obtained by the dynamic system. At 60oC and between 135 and 280 atm, the solubility by the static system varied from 0.0108 to 0.0742 mole fraction, which was 2.4 to 3.9 fold higher than that given by the dynamic system. The MA solubility measured by the static system was consistently higher than that by the dynamic system over the studied pressure and temperature ranges. It indicates that the dynamic system does not adequately measure the saturated solubility, although this method is convenient and quick. The static system provides more reliable solubility data and should be preferred over the dynamic technique.
Session 17G, Food Engineering: Physical, chemical and electrical properties
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