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

Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh Bhandari

doi:10.1016/j.foodchem.2017.05.141

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

Food Chem. 2017 Dec 15:237:667-676. doi: 10.1016/j.foodchem.2017.05.141. Epub 2017 Jun 1.

Authors

Tuyen Truong¹, Martin Palmer¹, Nidhi Bansal¹, Bhesh Bhandari²

Affiliations

¹ ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, QLD 4072, Australia.
² ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, QLD 4072, Australia. Electronic address: b.bhandari@uq.edu.au.

PMID: 28764051
DOI: 10.1016/j.foodchem.2017.05.141

Abstract

This study aims to examine the solubility of CO₂ in 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 CO₂ solubility was measured using a home-made experimental apparatus based on changes of CO₂ partial pressures. The apparatus was found to be reliable as the measured and theoretical values based on the ideal gas law were comparable. The dissolved CO₂ concentration in AMF increased with an increase in CO₂ partial pressure (0-101kPa). The apparent CO₂ solubility coefficients (molkg^-1Pa^-1) in the AMF were 5.75±0.16×10^-7, 3.9±0.19×10^-7 and 1.19±0.14×10^-7 at 35, 24 and 4°C, respectively. Higher liquid oil proportions resulted in higher CO₂ solubility in the AMF. There was insignificant difference in the dissolved CO₂ concentration among the AMF, stearin and olein fractions in their liquid state at 40°C.

Keywords: Anhydrous milk fat; Carbon dioxide; Fatty acids; Olein; Solubility; Stearin.

MeSH terms

Animals
Carbon Dioxide / chemistry*
Milk*
Solubility
Temperature

Substances

Carbon Dioxide