Repository logo
 
Publication

Activity coefficients in the evaluation of food preservatives

2001Journal article Restricted access
Simple item page
dc.contributor.authorMendonça, António
dc.contributor.authorVaz, Margarida I. P. M.
dc.contributor.authorMendonça, Dina
dc.date.accessioned2022-08-24T16:10:49Z
dc.date.available2022-08-24T16:10:49Z
dc.date.issued2001
dc.description.abstractFood preservatives are used in very low concentrations. However, usually they are used in aqueous high ionic strength solutions. The Pitzer model allows activity coefficient determination in these cases. Without the knowledge of activity coefficients, activity or ‘correct concentration’ cannot be known. In this work, the activity coefficients of sodium chloride, potassium chloride and calcium chloride in pure solutions were calculated by the Debye H¨uckel theory and the Pitzer theory. The calculated values were compared with experimental values. Activity coefficients of pure sodium benzoate in aqueous mixed solutions with potassium chloride or calcium chloride were evaluated using the Pitzer model. The same evaluation can be done to more complex systems once all Pitzer parameters values for the ionic species are known.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDe Mendonça, A. J. G., Vaz, M. I. P. M., & De Mendonça, D. I. M. D. (2001). Activity coefficients in the evaluation of food preservatives. Innovative Food Science and Emerging Technologies, 2(3), 175-179. doi:10.1016/S1466-8564(01)00037-6pt_PT
dc.identifier.doi10.1016/S1466-8564(01)00037-6pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/12318
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier Science Ltd.pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S1466856401000376pt_PT
dc.subjectFood preservativespt_PT
dc.subjectSodium benzoatept_PT
dc.subjectActivity coefficientspt_PT
dc.subjectPitzer modelpt_PT
dc.titleActivity coefficients in the evaluation of food preservativespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage179pt_PT
oaire.citation.startPage175pt_PT
oaire.citation.titleInnovative Food Science and Emerging Technologiespt_PT
oaire.citation.volume2pt_PT
person.familyNameMendonça
person.familyNameMendonca
person.givenNameAntónio
person.givenNameDina
person.identifier.ciencia-id2419-6E20-F958
person.identifier.ciencia-idB112-0768-4411
person.identifier.orcid0000-0001-8069-0440
person.identifier.orcid0000-0001-9511-2942
person.identifier.ridI-3093-2012
person.identifier.ridAFO-4571-2022
person.identifier.scopus-author-id56890866600
person.identifier.scopus-author-id6506834578
rcaap.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfbccceb8-2850-4fe1-ae4f-4aeded7bf32a
relation.isAuthorOfPublicationc5ae631b-1ee7-4d88-af70-eda0a565f4b7
relation.isAuthorOfPublication.latestForDiscoveryfbccceb8-2850-4fe1-ae4f-4aeded7bf32a

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2001 Mendonça IFSET.pdf
Size:
100.24 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

FC - DQ | Documentos por Auto-Depósito