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Equilibrium vapor pressure of butylated hydroxyanisole and butylated hydroxytolune in high temperature oil solution
Author(s) -
Kopelman I. J.,
Mizrahi S.,
Schab R.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633048
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , chemistry , organic chemistry , antioxidant
The equilibrium partial pressure of butylated hydroxyanisole and butylated hydroxytoluene above their dilute oil solution in the frying temperature range (170–220 C) was determined. The system was found to follow Henry’s law and to have an activity coefficient ranging, respectively, from 0.038–0.045 and from 0.036–0.042 (averages 0.042 and 0.039) for butylated hydroxyanisole and butylated hydroxytoluene. The extremely narrow ranges of γ suggest that the dominant effect of temperature upon the Henry coefficient, H, is through the vapor pressure of the pure substance. The equations for H (in mm Hg) as function of the absolute temperature T (in K) when antioxidiant concentration expressed as molar fraction are: H = 1.26 × 10 8 exp (−8.03 × 10 3 /T) for butylated hydroxyanisole, and H = 1.55 × 10 7 exp (−7.02 × 10 3 /T) for butylated hydroxytoluene.