Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies

Cavalcanti, Laura Luíza Ferreira

Por favor, use este identificador para citar o enlazar este ítem: https://repositorio.ufu.br/handle/123456789/22483

Tipo de documento:	Trabalho de Conclusão de Curso
Tipo de acceso:	Acesso Aberto
Título:	Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies
Título (s) alternativo (s):	Desenvolvimento de um código em VBA para determinação da constante de Henry em estudos de solubilidade de mexilhões Perna perna
Autor:	Cavalcanti, Laura Luíza Ferreira
Primer orientador:	Silva, Danylo de Oliveira
Primer coorientador:	Lima, Marieli de
Primer miembro de la banca:	Silva, Jader Conceição da
Segundo miembro de la banca:	Bernardes, Diego de Sousa
Resumen:	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.
Palabras clave:	VBA Henry's constant gas solubility
Área (s) del CNPq:	CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
Idioma:	eng
País:	Brasil
Editora:	Universidade Federal de Uberlândia
Cita:	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.
URI:	https://repositorio.ufu.br/handle/123456789/22483
Fecha de defensa:	22-ago-2018
Aparece en las colecciones:	TCC - Engenharia de Alimentos (Patos de Minas)

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DevelopmentVBACode.pdf	TCC	1.15 MB	Adobe PDF	Visualizar/Abrir

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