Measurement and prediction of solubilities and diffusion coefficients of carbon dioxide in starch-water mixtures at elevated pressures

2005 ◽  
Vol 44 (3) ◽  
pp. 607-621 ◽  
Author(s):  
Kwan-Han J. Chen ◽  
Syed S. H. Rizvi
2001 ◽  
Vol 19 (2) ◽  
pp. 187-198 ◽  
Author(s):  
Yoshiyuki Sato ◽  
Tadao Takikawa ◽  
Shigeki Takishima ◽  
Hirokatsu Masuoka

Author(s):  
Yixin Ouyang ◽  
Ye-hui Zhang ◽  
Peter Rice ◽  
Li Shi ◽  
Jinlan Wang ◽  
...  

Due to the low solubility and diffusion coefficients of carbon dioxide in aqueous solution, the carbon dioxide electrolytic cells with aqueous electrolytes are difficult to achieve high conversion current density....


2013 ◽  
Vol 21 (11) ◽  
pp. 1296-1302 ◽  
Author(s):  
Jinpeng YU ◽  
Chuan TANG ◽  
Yixin GUAN ◽  
Shanjing YAO ◽  
Ziqiang ZHU

2020 ◽  
Vol 158 ◽  
pp. 104733 ◽  
Author(s):  
Ikuo Ushiki ◽  
Yuki Yoshino ◽  
Souta Hayashi ◽  
Shin-ichi Kihara ◽  
Shigeki Takishima

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1711
Author(s):  
Mohamed Ahmed Khaireh ◽  
Marie Angot ◽  
Clara Cilindre ◽  
Gérard Liger-Belair ◽  
David A. Bonhommeau

The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, CO2 and EtOH diffusion coefficients are computed from molecular dynamics (MD) simulations and compared with experimental values derived from the Stokes-Einstein (SE) relation on the basis of viscometry experiments and hydrodynamic radii deduced from former nuclear magnetic resonance (NMR) measurements. These diffusion coefficients steadily increase with temperature and decrease as the concentration of ethanol rises. The agreement between theory and experiment is suitable for CO2. Theoretical EtOH diffusion coefficients tend to overestimate slightly experimental values, although the agreement can be improved by changing the hydrodynamic radius used to evaluate experimental diffusion coefficients. This apparent disagreement should not rely on limitations of the MD simulations nor on the approximations made to evaluate theoretical diffusion coefficients. Improvement of the molecular models, as well as additional NMR measurements on sparkling beverages at several temperatures and ethanol concentrations, would help solve this issue.


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