Activity coefficients in the evaluation of food preservatives |
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| Affiliation: | 1. Department of Science and Engineering, Abhar Branch, Islamic Azad University, Abhar, Iran;2. Department of Chemistry, Faculty of Science, University of Zanjan, P.O. Box 45195-313, Zanjan, Iran;3. Department of Physical Chemistry, Faculty of Chemistry, Razi University, Kermanshah, Iran;1. Department of Chemistry, Acharya Nagarjuna University, Nagarjuna Nagar – 522510, A.P., India;2. Department of Chemistry, C.R. College, Chilakaluripet 522616, A.P., India;3. Department of Chemistry, TRR Govt. Degree College, Kandukur 523105, A.P., India;4. Department of Chemistry, Andhra Loyola College, Vijayawada 520008, A.P., India |
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| Abstract: | Food preservatives are used in very low concentrations. However, usually they are used in aqueous high ionic strength solutions. The Pitzer model allows activity coefficient determination in these cases. Without the knowledge of activity coefficients, activity or ‘correct concentration’ cannot be known. In this work, the activity coefficients of sodium chloride, potassium chloride and calcium chloride in pure solutions were calculated by the Debye–Hückel theory and the Pitzer theory. The calculated values were compared with experimental values. Activity coefficients of pure sodium benzoate in aqueous mixed solutions with potassium chloride or calcium chloride were evaluated using the Pitzer model. The same evaluation can be done to more complex systems once all Pitzer parameters values for the ionic species are known. |
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