Experimental study on equilibrium solubility (at low partial pressures), density, viscosity and corrosion rate of carbon dioxide in aqueous solutions of ascorbic acid

2011 ◽  
Vol 305 (1) ◽  
pp. 39-42 ◽  
Author(s):  
S. Mazinani ◽  
A. Samsami ◽  
A. Jahanmiri ◽  
A.R. Sardarian
1948 ◽  
Vol 7b (5) ◽  
pp. 237-247 ◽  
Author(s):  
H. L. A. Tarr

Storage of frozen fish in high partial pressures of carbon dioxide or nitrogen effectively prevented fat oxidation and organoleptically detectable rancidity. Carbon dioxide stored fish developed an undesirable flavour not observed in that stored in nitrogen. Ice glazes formed from water or ethyl gallate solutions were about equally effective in delaying fat oxidation in frozen salmon steaks or fillets, but considerably less effective than 1-ascorbic acid or sodium 1-ascorbate glazes. Immersing salmon steaks or fillets in 1-ascorbic acid or sodium 1-ascorbate solutions strongly inhibited fat oxidation. 1-Ascorbic acid and closely related compounds were as effective, or more effective, than ethyl gallate or several other gallic acid derivatives for frozen fish. When 1-ascorbic acid was added to fish flesh its concentration fell rapidly at first, and then very slowly in the frozen fish.


RSC Advances ◽  
2016 ◽  
Vol 6 (109) ◽  
pp. 108075-108092 ◽  
Author(s):  
Hassan Pashaei ◽  
Ahad Ghaemi ◽  
Masoud Nasiri

In this research, the chemical absorption rate and solubility of carbon dioxide into DEA aqueous solutions were investigated in a stirrer bubble column.


2015 ◽  
Vol 396 ◽  
pp. 28-34 ◽  
Author(s):  
S. Mazinani ◽  
R. Ramazani ◽  
A. Samsami ◽  
A. Jahanmiri ◽  
B. Van der Bruggen ◽  
...  

2005 ◽  
Vol 44 (19) ◽  
pp. 7451-7457 ◽  
Author(s):  
Fernando Camacho ◽  
Sebastián Sánchez ◽  
Rafael Pacheco ◽  
Antonio Sánchez ◽  
María D. La Rubia

Author(s):  
S. Bouzenada ◽  
T. Salmon ◽  
L. Fraikin ◽  
A. Kaabi ◽  
A. Léonard

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