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Interfacial tension of edible oils in supercritical carbon dioxide
Author(s) -
Simões Pedro C.,
Eggers Rudolf,
Jaeger Philip T.
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/(sici)1438-9312(200004)102:4<263::aid-ejlt263>3.0.co;2-d
Subject(s) - surface tension , supercritical fluid , solubility , supercritical carbon dioxide , chemistry , mass transfer , carbon dioxide , chemical engineering , phase (matter) , thermodynamics , chromatography , organic chemistry , physics , engineering
Interfacial properties essentially influence fluid‐liquid separation processes. Thereby, interfacial tension is an important parameter that is associated with mass transfer and mutual solubility of participating compounds. For this reason, interfacial tension of a virgin olive oil with a known amount of free fatty acids was measured in supercritical carbon dioxide atmosphere at 313 K and 353 K and pressures up to 40 MPa. The obtained values were compared to different oils some of which contain appreciable amounts of volatile components. In general, interfacial tension behaviour is dominated by the effect of pressure, whereas differences between oil compositions are secondary. Besides mutual solubility interfacial tension is supposed to be associated with the compressibility of the dense fluid phase. For predicting mass transfer area some general comments on the colloidal behaviour of systems containing supercritical CO 2 are made