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...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Chemical Thermodynamics and Thermal Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266731262300024X |
| _version_ | 1797300300447481856 |
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| author | Ansari Ammara Firdaus Nabaparna Chakraborty K.C. Juglan |
| author_facet | Ansari Ammara Firdaus Nabaparna Chakraborty K.C. Juglan |
| author_sort | Ansari Ammara Firdaus |
| collection | DOAJ |
| description | 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 the liquid mixture (water + monosodium glutamate + polyethylene glycol) at various temperatures (288.15 K, 298.15 K, 308.15 K, and 318.15 K) and constant pressure of 0.1 MPa. were determined using a range of monosodium glutamate concentrations [(0.01), (0.02), and (0.03) mol.kg−1].In the experiment, a density and sound velocity measurement, the Anton Paar DSA 5000 M, was used. Many distinct thermodynamic variables, including partial molar transfer parameters and apparent and partial molar characteristics, are calculated from the experimental data. According to the McMillan-Mayer theory, the estimated derived parameters are then used to produce the pair-triplet coefficients and the first derivatives of the partial molar expansibilities. The results provide valuable insights into the MSG-PEG system's molecular interactions and thermodynamic behavior, offering potential applications for enhanced food preservation techniques in the food industry. |
| first_indexed | 2024-03-07T23:05:17Z |
| format | Article |
| id | doaj.art-9384491f51ef473391181484c447c30e |
| institution | Directory Open Access Journal |
| issn | 2667-3126 |
| language | English |
| last_indexed | 2024-03-07T23:05:17Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Chemical Thermodynamics and Thermal Analysis |
| spelling | doaj.art-9384491f51ef473391181484c447c30e2024-02-22T04:53:45ZengElsevierChemical Thermodynamics and Thermal Analysis2667-31262024-03-0113100127Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic techniqueAnsari Ammara Firdaus0Nabaparna Chakraborty1K.C. Juglan2Department of Physics, Lovely Professional University, Phagwara 144401, Punjab, IndiaDepartment of Physics, Lovely Professional University, Phagwara 144401, Punjab, India; Central Instrumentation Facility, Division of Research & Development, Lovely Professional University, Phagwara 144401, Punjab, IndiaDepartment of Physics, Lovely Professional University, Phagwara 144401, Punjab, India; Corresponding author.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 the liquid mixture (water + monosodium glutamate + polyethylene glycol) at various temperatures (288.15 K, 298.15 K, 308.15 K, and 318.15 K) and constant pressure of 0.1 MPa. were determined using a range of monosodium glutamate concentrations [(0.01), (0.02), and (0.03) mol.kg−1].In the experiment, a density and sound velocity measurement, the Anton Paar DSA 5000 M, was used. Many distinct thermodynamic variables, including partial molar transfer parameters and apparent and partial molar characteristics, are calculated from the experimental data. According to the McMillan-Mayer theory, the estimated derived parameters are then used to produce the pair-triplet coefficients and the first derivatives of the partial molar expansibilities. The results provide valuable insights into the MSG-PEG system's molecular interactions and thermodynamic behavior, offering potential applications for enhanced food preservation techniques in the food industry.http://www.sciencedirect.com/science/article/pii/S266731262300024XSpeed of soundMSGPEG (Polyethylene Glycol)VolumetricThermodynamic propertiesResearch development |
| spellingShingle | Ansari Ammara Firdaus Nabaparna Chakraborty K.C. Juglan Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique Chemical Thermodynamics and Thermal Analysis Speed of sound MSG PEG (Polyethylene Glycol) Volumetric Thermodynamic properties Research development |
| title | Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique |
| title_full | Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique |
| title_fullStr | Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique |
| title_full_unstemmed | Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique |
| title_short | Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique |
| title_sort | thermo acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly ethylene glycols 400 and 600 by using ultrasonic technique |
| topic | Speed of sound MSG PEG (Polyethylene Glycol) Volumetric Thermodynamic properties Research development |
| url | http://www.sciencedirect.com/science/article/pii/S266731262300024X |
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