Publicação: Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies
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CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
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Lima, Marieli de
Resumo
Dissolution of carbon dioxide (CO2) into food products is dependent of several parameters of process to be greatly performed. A novel process that has been developed to avoid packaging collapse during application of Modified Atmosphere Packaging (MAP) consists on the prior dissolution of CO2 into the food under controlled temperature, pressure and gas/product ratio. This process is denominated SGS (Soluble Gas Stabilization), and it aims to increase shelf life of products under MAP. In this paper, routines in Excel using VBA language are developed in order to obtain Henry’s constant and CO2 concentration in Perna perna mussels under a combination of parameters of temperature (0, 3 and 6°C), pressure (200, 400 and 600 kPa), and gas/product ratio (1:1; 3:1 and 5:1). Routines are developed for ideal gas law and four state equations (Virial, Van der Waals, Soave-Redlich Kwong and Peng-Robinson) calculations. Results show that pressure and g/p are variables that proportionally influenced CO2 into the mussels during SGS process. Ideal gas law presented the best fit for the data and parameters used in this work, correlating to the considerably low values of pressure. VBA codes present a great resource for complex calculations as it generate rapid results, and is settled in the wellknown Microsoft Excel, which may be a facilitator point regarding its use.
Abstract
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VBA, Henry's constant, gas solubility
Citação
CAVALCANTI, Laura Luíza Ferreira. Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies. 2018. 22 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2018.