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Mathematical modelling of soybean oil solubility in supercritical carbon dioxide
Author(s) -
Jokić Stela,
Svilović Sandra,
Zeković Zoran,
Vidović Senka
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02571.x
Subject(s) - solubility , supercritical carbon dioxide , carbon dioxide , soybean oil , chemistry , supercritical fluid , thermodynamics , absolute deviation , relative standard deviation , bar (unit) , analytical chemistry (journal) , chromatography , organic chemistry , mathematics , physics , meteorology , statistics , food science , detection limit
Summary The solubility of soybean oil in supercritical carbon dioxide has been determined in the pressure range of 100–300 bar and in the temperature range of 313–323 K. The obtained values (from 0.0005 to 0.02055 g L −1 ) have been correlated using four different empirical equations proposed correspondingly by Chrastil, del Valle and Aquilera, Adachi and Lu and Sparks et al. Since the Sparks et al. equation provided the lowest average absolute relative deviation (AARD) (10.25%) than other models in the examined experimental range, a modified equation of Sparks et al. model was developed for predicting the solubility of soybean oil in supercritical carbon dioxide as a function of temperature and density. An improved equation showed the lowest deviation (2.15%) between experimental data than the other empirical equations considered in this study. The proposed equation was also applied for correlating the solubility of linoleic acid (AARD was 2.40%).