Thermophysical and rheological properties of sorbitol plus ([mmim] (MeO)2PO2) ionic liquid solutions: Solubility, density and viscosity

被引：12

作者：

Abbasi, Mohammad ^{[1
]}

Pazuki, Gholamreza ^{[1
]}

Raisi, Ahmadreza ^{[1
]}

Baghbanbashi, Mojhdeh ^{[1
]}

机构：

[1] Amirkabir Univ Technol, Dept Chem Engn, Tehran Polytech, Tehran, Iran

来源：

FOOD CHEMISTRY | 2020年 / 320卷

关键词：

Thermophysical and rheological properties; Sugar alcohols; Sorbitol; Ionic liquid; Solubility; Density; Viscosity; AQUEOUS-SOLUTIONS; TASTE BEHAVIOR; MIXTURES; THERMODYNAMICS; DISSOLUTION; FRUCTOSE; EQUATION; VANILLIN; BROMIDE; GLUCOSE;

D O I：

10.1016/j.foodchem.2020.126566

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the solubility, density and viscosity of sorbitol as a sugar alcohol in the ([mmim]((MeO)(2)PO2 ) ionic liquid (IL) were measured. The results indicated that sorbitol is highly soluble in this IL. The Flory-Huggins model with an average value for the chi parameter was successfully applied to predict the solubility of sorbitol in IL. The thermodynamic properties such as enthalpy, entropy and Gibbs free energy of dissolution were obtained using experimental solubility data, which demonstrated that the dissolution process is endothermic and nonspontaneous and includes an entropy increase. In addition, the apparent molar volume, apparent molar expansion and thermal expansion coefficient were calculated. The study of the rheological behavior revealed that the sorbitol/IL solution is Newtonian and the Arrhenius, Litovitz, Orrick-Erbar-Type and Vogel-Fulcher-Tamman models were used to correlate the viscosity data.

引用

页数：6

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