000164158 001__ 164158
000164158 005__ 20251127172930.0
000164158 0247_ $$2doi$$a10.1016/j.foodres.2025.117802
000164158 0248_ $$2sideral$$a146329
000164158 037__ $$aART-2025-146329
000164158 041__ $$aeng
000164158 100__ $$aPérez-Pueyo, Elena
000164158 245__ $$aThermophysical properties of eutectic mixtures composed by oleic acid and components of essential oils
000164158 260__ $$c2025
000164158 5060_ $$aAccess copy available to the general public$$fUnrestricted
000164158 5203_ $$aCurrently, replacing traditional solvents with others whose components are considered safe is one of the most important challenges in the chemical industry. However, this change cannot be achieved without understanding the behavior of fluids under different operating conditions. To achieve this, thermophysical properties must be either determined experimentally over wide ranges of pressure, temperature, and composition, or tools must be available to predict them. Here, we studied binary mixtures of Generally Recognize as Safe (GRAS) compounds. These mixtures could be used both as extractants of natural products and solvents of poorly-water soluble ones. Specifically, they are oleic acid-based systems with thymol, l-menthol, eugenol, or linalool. The measured properties were the phase change equilibria, density, speed of sound, refractive index, isobaric molar heat capacity, surface tension, and kinematic viscosity at 0.1 MPa and from 283.15 to 338.15 K. In addition, several derived properties were calculated, different correlations were used and the PC-SAFT equation of state (EoS) was validated. All mixtures were less dense than water and moderately viscous. The most and least compact mixtures were those with eugenol and linalool, respectively. The prediction of the isobaric molar heat capacity from both molar mass and critical properties, as well as EoS, showed a deviation of less than 5 % from the measured values. For the density, the maximum mean relative deviation with the EoS results was of 0.19 %.
000164158 536__ $$9info:eu-repo/grantAgreement/ES/DGA/E31-23R
000164158 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000164158 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000164158 700__ $$0(orcid)0000-0001-8790-8211$$aArtigas, Héctor$$uUniversidad de Zaragoza
000164158 700__ $$aHaftbaradaran Esfahani , Mohammadreza$$uUniversidad de Zaragoza
000164158 700__ $$0(orcid)0000-0003-3632-6822$$aLafuente, Carlos$$uUniversidad de Zaragoza
000164158 700__ $$0(orcid)0000-0003-1810-9488$$aArtal, Manuela$$uUniversidad de Zaragoza
000164158 7102_ $$12012$$2755$$aUniversidad de Zaragoza$$bDpto. Química Física$$cÁrea Química Física
000164158 773__ $$g222 (2025), 117802 [12 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000164158 8564_ $$s1079480$$uhttps://zaguan.unizar.es/record/164158/files/texto_completo.pdf$$yVersión publicada
000164158 8564_ $$s2606696$$uhttps://zaguan.unizar.es/record/164158/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000164158 909CO $$ooai:zaguan.unizar.es:164158$$particulos$$pdriver
000164158 951__ $$a2025-11-27-15:16:09
000164158 980__ $$aARTICLE