Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures

Year 2020, , 268 - 279, 27.11.2020

Caroline Maia Rebecca S. Andrade , Miguel Iglesias , Juan Lanz Cristina González

https://doi.org/10.5541/ijot.743732

Abstract

This paper reports densities, refractive indices, excess molar volumes, and changes of refractive indices on mixing for (2-butanone, 3-pentanone and 4-methyl-2-pentanone) with vegetable oils (olive or soybean) at temperatures from 283.15 to 298.15 K. Parameters of analytical expressions which represent the composition dependences of excess and variation of magnitudes are reported. Values of physical properties were compared with the results obtained by different theoretical procedures (equations of state and semiempirical mixing rules). A good agreement between the experimental and theoretical values both in magnitude and sign were obtained by these methods, despite the sharp non-ideality of the studied mixtures and the strong influence of temperature on the computed derived properties.

Keywords

Density, refractive index on mixing, derived properties, edible oil, ketone, model, temperature

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