Prediction of the Solubility of Aromatic Compounds from Brazilian Roasted Coffee (2-Methylpyrazine; 2-Furfurylalcohol; 2,5-Dimethylpyrazine; gamma-Butyrolactone and 2-Furfurylacetate) in SC-CO(2)

dc.creatorDe Oliveira, AL
dc.creatorEberlin, MN
dc.creatorCabral, FA
dc.date2009
dc.date2014-11-17T19:22:59Z
dc.date2015-11-26T16:46:04Z
dc.date2014-11-17T19:22:59Z
dc.date2015-11-26T16:46:04Z
dc.date.accessioned2018-03-28T23:31:48Z
dc.date.available2018-03-28T23:31:48Z
dc.identifierJournal Of Chemical Engineering Of Japan. Soc Chemical Eng Japan, v. 42, n. 4, n. 219, n. 230, 2009.
dc.identifier0021-9592
dc.identifierWOS:000269705000001
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80917
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/80917
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80917
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274418
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe solubility data for a mixture of five compounds present in the aromatic fraction of Brazilian roasted coffee (2-methylpyrazine, 2-furfurylalcohol, 2,5-dimethylpyrazine, gamma-butyrolactone and 2-furfurylacetate) in supercritical carbon dioxide (SC-CO(2)) were determined at pressures from 250 to 300 bar and temperatures from 40 to 70 degrees C. The solubilities of each of these five pure compounds in SC-CO(2) were also determined at 250 bar at the same temperatures. These compounds represent important classes of the coffee aroma (pyrazines, furans and lactones) and the data presented in this work is valuable to assess the solubility behavior of the aromatic fraction of roasted coffee oil in SC-CO(2). Data modeling was carried out using the Peng-Robinson equation of state with the classical mixing rule proposed by van der Waals (PR) and the empirical composition mixing rule of Stryjek-Vera (PR-SV) to describe the behaviour of the supercritical fluid phase. These models were used to determine the binary interaction parameters for 2-methylpyrazine(2)-SC-CO(2)(1),2-furfurylalcohol(3)-SC-CO(2)(1),2,5-dimethylpyrazine(4)-SC-CO(2)(1), gamma-butyrolactone(5)-SC-CO(2)(1) and 2-furfurylacetate(6)-SC-CO(2)( 1). Maximum solubility was observed for these compounds between 45 and 60 degrees C at both pressures. The experimental solubility data were predicted by the PR and PR-SV models for the binary mixtures but not for the mixture of all five compounds. Experimental data presented in this work contributes to a better understanding of the extractability of roasted coffee oil using SC-CO(2).
dc.description42
dc.description4
dc.description219
dc.description230
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [96/11904-0]
dc.languageen
dc.publisherSoc Chemical Eng Japan
dc.publisherBunkyo Ku Tokyo
dc.publisherJapão
dc.relationJournal Of Chemical Engineering Of Japan
dc.relationJ. Chem. Eng. Jpn.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectSupercritical Carbon Dioxide
dc.subjectSolubility
dc.subjectRoasted Coffee
dc.subjectCoffee Oil
dc.subjectEquation of State
dc.subjectEquation-of-state
dc.subjectPyrazine Formation
dc.subjectMixing Rules
dc.subjectSeed Oil
dc.subjectGlucose
dc.subjectEquilibria
dc.subjectExtraction
dc.subjectSystem
dc.subjectLysine
dc.titlePrediction of the Solubility of Aromatic Compounds from Brazilian Roasted Coffee (2-Methylpyrazine; 2-Furfurylalcohol; 2,5-Dimethylpyrazine; gamma-Butyrolactone and 2-Furfurylacetate) in SC-CO(2)
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución