Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique

Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique

This research presents a thermodynamic and acoustic investigation of the monosodium glutamate (MSG) food preservative in an aqueous solution. The addition of polyethylene glycol (PEG 400) and (PEG 600) as a solute is employed to create a ternary solution. The acoustic and volumetric parameters for t...

Full description

Bibliographic Details
Main Authors: Ansari Ammara Firdaus, Nabaparna Chakraborty, K.C. Juglan
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Chemical Thermodynamics and Thermal Analysis
Subjects:
Speed of sound
MSG
PEG (Polyethylene Glycol)
Volumetric
Thermodynamic properties
Research development
Online Access:http://www.sciencedirect.com/science/article/pii/S266731262300024X

Internet

http://www.sciencedirect.com/science/article/pii/S266731262300024X

Similar Items