HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY

Detalhes bibliográficos
Autor(a) principal: CARDOZO-FILHO,Lúcio
Data de Publicação: 1997
Outros Autores: WOLFF,Fred, MEIRELES,M. Angela A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027
Resumo: This work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. The method is based on the formulation proposed in 1979 by Asselineau, Bogdanic and Vidal. The Peng-Robinson and Soave-Redlich-Kwong cubic equations of state were used with the van der Waals mixing rules with two interaction parameters. Method validation was accomplished calculating orange essential oil solubility in pressurized carbon dioxide. The solubility of orange essential oil in carbon dioxide calculated at 308.15 K for pressures of 50 to 70 bar varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. For same the range of conditions, experimental solubility varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. Predicted values were not very sensitive to initial oil composition.
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spelling HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITYEssential oilphase equilibriasupercritical extractionPeng-RobinsonSoave-Redlich-KwongThis work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. The method is based on the formulation proposed in 1979 by Asselineau, Bogdanic and Vidal. The Peng-Robinson and Soave-Redlich-Kwong cubic equations of state were used with the van der Waals mixing rules with two interaction parameters. Method validation was accomplished calculating orange essential oil solubility in pressurized carbon dioxide. The solubility of orange essential oil in carbon dioxide calculated at 308.15 K for pressures of 50 to 70 bar varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. For same the range of conditions, experimental solubility varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. Predicted values were not very sensitive to initial oil composition.Sociedade Brasileira de Ciência e Tecnologia de Alimentos1997-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027Food Science and Technology v.17 n.4 1997reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20611997000400027info:eu-repo/semantics/openAccessCARDOZO-FILHO,LúcioWOLFF,FredMEIRELES,M. Angela A.eng1998-12-17T00:00:00Zoai:scielo:S0101-20611997000400027Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:1998-12-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
title HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
spellingShingle HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
CARDOZO-FILHO,Lúcio
Essential oil
phase equilibria
supercritical extraction
Peng-Robinson
Soave-Redlich-Kwong
title_short HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
title_full HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
title_fullStr HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
title_full_unstemmed HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
title_sort HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
author CARDOZO-FILHO,Lúcio
author_facet CARDOZO-FILHO,Lúcio
WOLFF,Fred
MEIRELES,M. Angela A.
author_role author
author2 WOLFF,Fred
MEIRELES,M. Angela A.
author2_role author
author
dc.contributor.author.fl_str_mv CARDOZO-FILHO,Lúcio
WOLFF,Fred
MEIRELES,M. Angela A.
dc.subject.por.fl_str_mv Essential oil
phase equilibria
supercritical extraction
Peng-Robinson
Soave-Redlich-Kwong
topic Essential oil
phase equilibria
supercritical extraction
Peng-Robinson
Soave-Redlich-Kwong
description This work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. The method is based on the formulation proposed in 1979 by Asselineau, Bogdanic and Vidal. The Peng-Robinson and Soave-Redlich-Kwong cubic equations of state were used with the van der Waals mixing rules with two interaction parameters. Method validation was accomplished calculating orange essential oil solubility in pressurized carbon dioxide. The solubility of orange essential oil in carbon dioxide calculated at 308.15 K for pressures of 50 to 70 bar varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. For same the range of conditions, experimental solubility varied from 1.7<FONT FACE="Symbol">±</font> 0.1 to 3.6<FONT FACE="Symbol">±</font> 0.1 mg/g. Predicted values were not very sensitive to initial oil composition.
publishDate 1997
dc.date.none.fl_str_mv 1997-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20611997000400027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.17 n.4 1997
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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