An improved gravimetric method with anti-solvent addition to measure the solubility of d-allulose in water
Anti-solvent assisted gravimetric (AAG) method as a novel approach was proposed to accelerate solubility measurement. The new method was to add the anti-solvent into the saturated solution to drive a fast crystallization, and then to evaporate the filtered solution in order to collect the residual s...
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Veröffentlicht in: | Journal of food engineering 2023-10, Vol.355, p.111582, Article 111582 |
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Hauptverfasser: | , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Anti-solvent assisted gravimetric (AAG) method as a novel approach was proposed to accelerate solubility measurement. The new method was to add the anti-solvent into the saturated solution to drive a fast crystallization, and then to evaporate the filtered solution in order to collect the residual solid particles that were added with dried filter cake particles to constitute the total mass of solute in the initial saturated solution. The solubility of d-allulose, as a model compound, was measured by AAG method at temperature of 283.15–353.15 K. Moreover, the measurement by AAG method had a higher processing efficiency and more convenient operation than the traditional gravimetric method, which perform better in the solubility measurement of most viscous systems.
•A new method for rapid determination of high viscous systems was proposed.•Solubility of d-allulose in pure water/water + ethanol were determined.•The experimental data were correlated by the model equation. |
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ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2023.111582 |