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Interfacial tension and density measurement of the system corn germ oil – carbon dioxide at low temperatures
Author(s) -
Dittmar Dagmar,
de Arévalo Aymeé Michel,
Beckmann Carmen,
Eggers Rudolf
Publication year - 2005
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/ejlt.200401002
Subject(s) - carbon dioxide , corn oil , surface tension , chemistry , germ , carbon fibers , chemical engineering , materials science , composite material , organic chemistry , thermodynamics , food science , physics , biology , composite number , engineering , microbiology and biotechnology
In this article, the physical properties of corn germ oil at high pressures of up to 30 MPa and at low temperatures from −10 °C to 22 °C are presented. We measured the interfacial tension of the commercially available corn germ oil Mazola® and of unrefined corn germ oil in contact with carbon dioxide, as well as the density of carbon dioxide‐saturated corn germ oil. The interfacial tension of refined and unrefined corn germ oil in contact with gaseous carbon dioxide at temperatures above −10 °C depends on time, while at higher pressures the equilibrium value of the interfacial tension is reached immediately after the formation of the drops or bubbles. The interfacial tension of unrefined corn germ oil in contact with carbon dioxide is higher than the interfacial tension of refined corn germ oil. This fact is explained in this article. The interfacial tension of refined and of unrefined corn germ oil in contact with carbon dioxide decrease with rising pressure and can be described as a function of the carbon dioxide density for the examined temperature range. The density of carbon dioxide‐saturated corn germ oil is linearly dependent on pressure, with a high slope if carbon dioxide is gaseous and with a low slope if carbon dioxide is liquid.