Measurement and correlation of solubilities of oxygen in aqueous solutions containing galactose and fructose

Mishima, Kenji; Matsuo, Naohiro; Kawakami, A.; Komorita, Naoki; Nagatani, Masanori; Ouchi, Mikio

doi:10.1016/0378-3812(95)02854-4

Cited by 14 publications

(6 citation statements)

References 6 publications

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“…Similar to salt, increasing sugar concentration tends to decrease O 2 solubility in food, with a decrease in magnitude which depends on the nature of the sugar (and more specifically on its carbon number). For example, the addition of 1 mol.kg –1 of ribose caused a decrease in O 2 solubility of 24%, this decrease was of 29% with glucose, 38% with maltose, and 47% with raffinose (Mishima and others , ). Sugar alcohols, such as mannitol or sorbitol, have the same effect as sugars on O 2 solubility (Whitcombe and others ).…”

Section: Factors Impacting and Predictive Modeling Of Oxygen And Carbmentioning

confidence: 99%

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Chaix

Guillaume

Guillard

2014

Comp Rev Food Sci Food Safe

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Oxygen and carbon dioxide solubility and diffusivity are 2 key parameters to understand gas transfer in food matrices. Knowledge of these parameters could help to predict gas concentration in modified atmosphere packaging and, consequently, to predict shelf-life of the product through the development of appropriate mathematical models. The aim of this review is to present the existing methodologies to quantify O 2 and CO 2 contents in food, especially in solid food matrices which is very challenging. There is a focus on how these methodologies could be used to determine gas transfers kinetics. Data of O 2 /CO 2 solubilities and diffusivities in food are collected and compared with a specific emphasis on the food characteristics and factors impacting them. An analysis of the current state of knowledge in solid food matrices is carried out to tentatively build a general predictive model of the O 2 and CO 2 solubility and diffusivity extendable to any kind of food matrix.

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Section: Factors Impacting and Predictive Modeling Of Oxygen And Carbmentioning

confidence: 99%

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Chaix

Guillaume

Guillard

2014

Comp Rev Food Sci Food Safe

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“…The reason for this is that the reaction activity of dissolved oxygen and the hydroxide ions increases with alkali concentration goes up and thus the leaching speed is accelerated (Pitzer, 1973). However, when the alkali concentration further increased from 60 wt% to 70 wt%, the extraction of vanadium decreased, this is due to the dramatic decrease in mass transfer efficiency and the oxygen solubility when the alkaline concentration is too high at low temperature (Mishima et al, 1996;Mishima et al, 1997), which is proved by our oxygen transfer efficiency study. Thus, the alkali concentration of 60 wt% was selected.…”

Section: Effect Of Alkali Concentrationmentioning

confidence: 53%

Intensified decomposition of vanadium slag via aeration in concentrated NaOH solution

Liu

Wang

et al. 2017

International Journal of Mineral Processing

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A new metallurgical process via aeration for the decomposition of vanadium slag in concentrated NaOH solutionwas proposed. The improvement of oxygen mass transfer coefficient when using aeration at different NaOH concentration was studied and the effects of critical reaction parameters on vanadium extraction were systematically investigated. The optimal condition was determined to be: alkali concentration of 60%, reaction temperature of 130 °C, alkali-to-ore mass ratio of 6:1, stirring speed of 500 rpm. The yield of vanadium could reach to 97.41% after reacting for 6 h under this reaction condition. The reaction temperature in this new method is 50-270 °C lower than the current liquid oxidation methods reported in the literatures, and the medium alkaline concentration declined from 85% to 60%, exhibiting significant advantages in energy consumption as well as reactor design. Kinetics study indicated that the extraction of vanadium was governed by internal diffusion, and the apparent activation energy was calculated to be 17.57 kJ/mol.

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“…Oxygen solubility in water solutions depends on the type of solutes (e.g., sugars and electrolytes), their molecular weight, concentration and temperature of the solution. Value of this parameter decreases with an increase in sugar concentration and rise of temperature [Ji et al 2007;Eya et al 1994;Whitcombe et al 2005., Mishima 1996. However, measurement of this parameter in more complex systems than aqueous solutions presents some difficulties [Pénicaud 2012 et al].…”

Section: Resultsmentioning

confidence: 99%

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

Zawiślak¹,

Michalczyk²

2018

Acta Sci.Pol.Hortorum Cultus

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Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and nonthermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures.

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Measurement and correlation of solubilities of oxygen in aqueous solutions containing galactose and fructose

Cited by 14 publications

References 6 publications

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Intensified decomposition of vanadium slag via aeration in concentrated NaOH solution

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

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