Determination and correlation of solubility and Thermodynamic properties of allantoin in four binary solvents from 288.15 K to 333.15 K

Liu, J. C.; Wu, Yanyang; Chen, Kui; Wu, Bin; Ji, Li‐Jun

doi:10.1080/00986445.2023.2218268

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…The allantoin content of yam slices treated at different temperatures ranged from 1.93 to 2.66 g/g. The loss of allantoin content in yam slices relative to fresh samples after drying at 60 • C was 10.24%; it was 22.41% after drying at 65 • C and 34.17% after drying at 70 • C, which may be due to the rapid degradation of allantoin substances at high temperatures [52], and the loss of allantoin content in yam slices after drying at 50 • C may also be attributed to the rapid degradation of allantoin substances due to prolonged contact with oxygen [53]. Prolonged contact with oxygen may have also contributed to the depletion of allantoin components.…”

Section: Effect Of Different Slice Thicknesses On Drying Characteristicsmentioning

confidence: 91%

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Zhang,

Zheng,

Xiao

et al. 2024

Foods

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In this paper, the effects on drying time (Y1), the color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin content (Y6) of yam slices were investigated under different drying temperatures (50–70 °C), slice thicknesses (2–10 mm), and radiation distances (80–160 mm). The optimal drying conditions were determined by applying the BP neural network wolf algorithm (GWO) model based on response surface methodology (RMS). All the above indices were significantly affected by drying conditions (p < 0.05). The drying rate and effective water diffusion coefficient of yam slices accelerated with increasing temperature and decreasing slice thickness and radiation distance. The selection of lower temperature and slice thickness helped reduce the energy consumption and color difference. The polysaccharide content increased and then decreased with drying temperature, slice thickness, and radiation distance, and it was highest at 60 °C, 6 mm, and 120 mm. At 60 °C, lower slice thickness and radiation distance favored the retention of allantoin content. Under the given constraints (minimization of drying time, unit energy consumption, color difference, and maximization of rehydration ratio, polysaccharide content, and allantoin content), BP-GWO was found to have higher coefficients of determination (R2 = 0.9919 to 0.9983) and lower RMSEs (reduced by 61.34% to 80.03%) than RMS. Multi-objective optimization of BP-GWO was carried out to obtain the optimal drying conditions, as follows: temperature 63.57 °C, slice thickness 4.27 mm, radiation distance 91.39 mm, corresponding to the optimal indices, as follows: Y1 = 133.71 min, Y2 = 7.26, Y3 = 8.54 kJ·h·kg−1, Y4 = 20.73 mg/g, Y5 = 2.84 kg/kg, and Y6 = 3.69 μg/g. In the experimental verification of the prediction results, the relative error between the actual and predicted values was less than 5%, proving the model’s reliability for other materials in the drying technology process research to provide a reference.

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Section: Effect Of Different Slice Thicknesses On Drying Characteristicsmentioning

confidence: 91%

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Zhang,

Zheng,

Xiao

et al. 2024

Foods

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show abstract

“…Apelblat proposed the modified Apelblat model Equation , provides a general description of the model. …”

Section: Methodsmentioning

confidence: 99%

Exploring the Dissolution Behavior of m-Hydroxybenzoic Acid in 14 Pure Solvents Using Thermodynamic, Molecular Simulation and Hansen Solubility Parameters

Liu,

Yang,

Shi

et al. 2023

J. Chem. Eng. Data

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In this study, the solubility of m-hydroxybenzoic acid in 14 organic pure solvents (acetone, iso-propanol, ethanol, n-propanol, methanol, ethylene glycol, n-pentanol, n-butanol, methyl acetate, n-propyl acetate, ethyl acetate, butyl acetate, iso-propyl acetate, acetonitrile) at the pressure of 0.1 MPa (at T = 278.15–323.15 K) was studied by the static weight method. The order of solubility (molar fraction) of m-hydroxybenzoic acid in the 14 pure solvents at 278.15 K was acetone > iso-propanol > ethanol > n-propanol > methanol > ethylene glycol > n-pentanol > n-butanol > methyl acetate > n-propyl acetate > ethyl acetate > butyl acetate > iso-propyl acetate > acetonitrile. As the temperature improved, the solubility correspondingly increased. The m-hydroxybenzoic acid solubility data in pure solvents were connected using the modified Apelblat model, the λh model, the NRTL model, and the Wilson model, and the best-fit performance was obtained using a modified Apelblat model. Performance was obtained using a modified Apelblat model. Two molecular dynamics analysis methods, Hirshfeld surface analysis and molecular electrostatic potential surface (MEP) analysis, were used to determine the dissolution process of m-hydroxybenzoic acid crystals and the interaction sites with solvent molecules in solution. The Hansen solubility parameters (HSPs) were utilized to assess the solvent’s capability and to elucidate its ability to dissolve m-hydroxybenzoic acid.

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Solubility measurement, thermodynamic modeling, and molecular dynamic simulation of glycylglycine in five binary solvents

Li,

Wu,

Chen

et al. 2024

Chemical Engineering Communications

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Determination and correlation of solubility and Thermodynamic properties of allantoin in four binary solvents from 288.15 K to 333.15 K

Cited by 3 publications

References 29 publications

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Exploring the Dissolution Behavior of m-Hydroxybenzoic Acid in 14 Pure Solvents Using Thermodynamic, Molecular Simulation and Hansen Solubility Parameters

Solubility measurement, thermodynamic modeling, and molecular dynamic simulation of glycylglycine in five binary solvents

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