Estimation of water equilibrium properties in food processing. J.-B. Gros LGCB, Université Blaise Pascal

Transcription

1 Estimation of water equilibrium properties in food processing J.-B. Gros LGCB, Université Blaise Pascal

2 Equilibrium properties: for what? Analysis and design of processes material balances operating conditions- scale up yields determination- losses modeling and simulation Food control Food formulation (recipe) What if?

3 A typical aerobic culture process Gases (O 2, CO 2, N 2, ethanol,.. Macromolecules Proteins Polysaccharides Weak electrolytes Amino acids (glutamic acid...) Carboxylic acids (lactic acid...) Weak inorganic acids (H 3 PO 4 ) Gases (O 2,N 2...) Water Non electrolytes Sucrose, glucose, Ethanol Strong electrolytes Salts (NaCl) Bases (NaOH) Acids (HCl)

4 Which thermodynamic properties? Solubility of gases Partition coefficients Solubility of dissolved compounds in water Activity of dissolved species Water activity Osmotic pressure ph Representation of physical equilibrium Representation of chemical equilibrium

5 Thermodynamic properties derived from excess Gibbs energy g E Osmotic properties γ i Liquid-Solid equilibrium properties Liquid-Liquid equilibrium properties Dissociation properties ph Vapor-Liquid equilibrium properties

6 Selected model : γ i U L P D H S Unifac Larsen PitzerDebye Hückel Solvation - A predictive model UNIFAC (1975) Group contribution method - Larsen modification (1987) for short range interactions - Long range interactions : Pitzer term (Debye-Hückel) - Solvation of ions by water molecules No salt dependent coefficients Only ions or group dependent coefficients

7 Example : elementary bioconversion medium Glucose Phosphate buffer K 2 H PO 4 K H 2 PO 4 Groups 5 OH 4 CH + H 2 O 1 CH 2 1 CHO v Water Coefficients of the model Interactions energies between -ions and water - ions and groups... Hydration number of each ion v Ions and molecules H +, OH -,K + H 3 PO 4 H 2 PO 4 - H PO 4 -- PO 4 3 -

8 ph estimation Mixture composition Determination of species in solution Dissociation constants K Material and electroneutrality balances Concentration of species ph = - log 10 a H +

9 Performance Aspartic acid: titration curve ph ml NaOH

10 Performance Glycine: titration curve HCl NaOH ph ml NaOH or HCl

11 Vinegar production process Ould-Moulaye et al., R. Prog. G.P., 1999, 13, Partial pressure of acetic acid 3 Pi(mm Hg) 2,5 2 1,5 1 0,5 P i = γixipi ph NaOH-acetic acid 2M-water solution at 25 C.

12 Vinegar production: VOCs pollutants Component Concentration (g.l -1 ) K LV i = γ i P o i P Water to L Ethanol Acetic acid Frings salts 1.7 glucose Ethyl acetate Acetaldehyde ph = 2.15 y = K i LV i x i

13 Additives: acidulant Citrate Buffer ph 6,5 6 5,5 5 4,5 4 3,5 3 2, ml sodium citrate

14 Citrate-Phosphate Buffer ph ml dibasic sodium phosphate

15 Carbonation of drinks Carbonate-Bicarbonate Buffer ph 11 10,8 10,6 10,4 10,2 10 9,8 9,6 9,4 9, ml sodium carbonate

16 High-energy drink Components Concentration (mmol.l -1 ) Total sugars 232 (glucose, sucrose, fructose) NaCl 12 Magnesium lactate 0.62 Calcium bicarbonate 2.00 Potassium gluconate 0.85 ph cale = 8.2 ph exp = 8.3 a w = 0.995

17 Composition of bovine milk Component Concentration (g.l -1 ) Water 902 Lactose 49 Proteins 32 Caseins 26 Whey proteins 6 Lipids 38 Saturated fatty acids soluble in water non soluble in water 19 Unsaturated fatty acids monounsaturated 10.2 polyunsaturated 0.9 Salts 9 Calcium 1.23 Sodium 0.5 Potassium 1.51 Magnesium 0.13 Chloride 1.11 Citrate 1.70 Phosphate 1.93 Bicarbonate 0.15

18 How to tackle Assumptions micelles of caseins? globules of fat? properties of the plasma phase of milk (skim milk) only lipids soluble in water are considered ions (Ca,Mg..) interact with amino acids lateral chains of caseins.

19 Model milk: properties Normal cow milk Model milk 1 Model milk 2 ph Osmotic pressure (kpa) Freezing point depression (K) (mean 0.54) Ionic strengh (molar) Water activity Acidity ( Dornic)

20 Model milks Milk : titration curves 10 ph Degrés Dornic ml NaOH

21 Conclusion Models are presently available and we must use them to estimate physicochemical properties in biological processes. Progress is still necessary to estimate the influence of macromolecules Polysaccharides Proteins but we are on the way.