Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Truong, T, Palmer, M, Bansal, N and Bhandari, B 2017, 'Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method', Food Chemistry, vol. 237, pp. 667-676.


Document type: Journal Article
Collection: Journal Articles

Title Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method
Author(s) Truong, T
Palmer, M
Bansal, N
Bhandari, B
Year 2017
Journal name Food Chemistry
Volume number 237
Start page 667
End page 676
Total pages 10
Publisher Elsevier BV
Abstract This study aims to examine the solubility of CO2in anhydrous milk fat (AMF) as functions of partial pressure, temperature, chemical composition and physical state of AMF. AMF was fractionated at 21 °C to obtain stearin and olein fractions. The CO2solubility was measured using a home-made experimental apparatus based on changes of CO2partial pressures. The apparatus was found to be reliable as the measured and theoretical values based on the ideal gas law were comparable. The dissolved CO2concentration in AMF increased with an increase in CO2partial pressure (0-101 kPa). The apparent CO2solubility coefficients (mol kg-1 Pa-1) in the AMF were 5.75 ± 0.16 × 10-7, 3.9 ± 0.19 × 10-7and 1.19 ± 0.14 × 10-7at 35, 24 and 4 °C, respectively. Higher liquid oil proportions resulted in higher CO2solubility in the AMF. There was insignificant difference in the dissolved CO2concentration among the AMF, stearin and olein fractions in their liquid state at 40 °C.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Anhydrous milk fat
Carbon dioxide
Fatty acids
Olein
Solubility
Stearin
DOI - identifier 10.1016/j.foodchem.2017.05.141
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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