Experimental measurements and thermodynamic modeling of CO2 solubility at high pressure in model apple juices

Industrial and Engineering Chemistry Research

Volumn 49, Issue 6, 2010, Pages 2992-3000

  Ferrentino, Giovanna ^a   Barletta, Diego ^a   Donsí, Francesco ^a   Ferrari, Giovanna ^a,b   Poletto, Massimo ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b ProdAl Scarl Centro Regionale di Competenza sulle Produzioni Agroalimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

APPLE JUICE; ASCORBIC ACIDS; ASPEN PLUS; COMPLEX SOLUTION; EQUILIBRIUM CONDITIONS; EXPERIMENTAL APPARATUS; EXPERIMENTAL DATA; EXPERIMENTAL MEASUREMENTS; HIGH PRESSURE; HIGH-PRESSURE CARBON DIOXIDE; LIQUID FOOD; MALIC ACIDS; MICROBIAL INACTIVATION; MIXING RULES; MODEL SOLUTION; MODEL SYSTEM; MODIFIED UNIFAC; PENG-ROBINSON EOS; PRESSURE AND TEMPERATURE; PROCESS SIMULATION SOFTWARE; QUATERNARY MIXTURES; SOLUBILITY LIMITS; SOLUBILITY VALUE; SUCROSE CONCENTRATION; TERNARY MIXTURES; THERMODYNAMIC MODELING; VAPOR-LIQUID EQUILIBRIUM;

BINARY MIXTURES; CARBON DIOXIDE; COMPUTER SOFTWARE; FRUIT JUICES; FUNCTIONAL GROUPS; GLUCOSE; KETONES; LIQUIDS; ORGANIC ACIDS; PHASE EQUILIBRIA; SUGAR (SUCROSE);

SOLUBILITY;

EID: 77949360566     PISSN: 08885885     EISSN: 15205045     Source Type: Journal    
DOI: 10.1021/ie9009974     Document Type: Article

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