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Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models.

Krishna Murthy, T. P. and Manohar, B. (2015) Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models. Journal of Food Science and Technology, 52 (9). pp. 5557-5567. ISSN 0022-1155

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Abstract

Solubility of phenolics of mango ginger extract in supercritical carbon dioxide was studied at 40– 60 °C and 100–350 bar. Critical temperature, critical pressure and critical volume of caffeic acid, the principal component of the extract were calculated using group contribution methods and compared with the values obtained by CHEMDRAW®. Vapor pressure of caffeic acid was predicted by Reidel method. Solubility prediction in supercritical carbon dioxide was studied using two different equation of states (EOS) models and eight empirical models. Peng-Robinson EOS predicted the solubility very well with average deviation of 0.68 % from the experimental solubility. Empirical equations based on the simple error minimization using non-linear regression method which do not require complex physiochemical properties was also found suitable to predict the solubility at different extraction conditions. Jouyban et al. model showed very less deviation (2.25 %) for predicted solubility values from the experiment.

Item Type: Article
Uncontrolled Keywords: Mango ginger . Solubility . Supercritical CO2 . Equation of state . Empirical models
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2015 07:04
Last Modified: 29 Dec 2015 07:04
URI: http://ir.cftri.com/id/eprint/12039

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