Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures

Authors : Caroline Maia, Rebecca S. Andrade, Miguel Iglesias, Juan Lanz, Cristina González

Pages : 268-279

Doi:10.5541/ijot.743732

View : 11 | Download : 10

Publication Date : 2020-11-27

Article Type : Research

Abstract :This paper reports densities, refractive indices, excess molar volumes, and changes of refractive indices on mixing for (2-butanone, 3-pentanone and 4-methyl-2-pentanone) with vegetable oils (olive or soybean) at temperatures from 283.15 to 298.15 K. Parameters of analytical expressions which represent the composition dependences of excess and variation of magnitudes are reported. Values of physical properties were compared with the results obtained by different theoretical procedures (equations of state and semiempirical mixing rules). A good agreement between the experimental and theoretical values both in magnitude and sign were obtained by these methods, despite the sharp non-ideality of the studied mixtures and the strong influence of temperature on the computed derived properties.
Keywords : Density, refractive index on mixing, derived properties, edible oil, ketone, model, temperature