Work

Modeling carbon dioxide solubility in fruit and vegetable juices for supercritical carbon dioxide pasteurization

Year: 2025

Type: article

Abstract: Supercritical carbon dioxide (SC-CO 2 ) is a promising non-thermal technology for pasteurizing fruit juice and liquid products, assuring microbial stabilization with minimal impact on quality. A key factor influencing its efficacy is the solubility of CO 2 in the juice matrix. In this study, a predictive model for CO 2 solubility was developed using a factorial experimental design with additional points, evaluating five variables: pressure (10–14 MPa), temperature (35–45 °C), glucose (0–15 g/100 mL), sodium chloride (0–3 g/100 mL), and citric acid (0–6 g/100 mL). A total of 21 experimental conditions were tested with model solutions replicating typical fruit juices composition. CO 2 solubility was measured using a high-pressure system with validated sampling protocol. Values ranged from 3.832 to 5.730 gCO 2 /100 g. The resulting linear regression model (R 2 = 0.897; RMSE = 0.148 gCO 2 /100 g), identified glucose and sodium chloride as significant negative factors affecting solubility, while citric acid was excluded from the model due to its lack of significant impact. The model was validated on eight real fruit and vegetable juices, with CO₂ solubility predictions based on °Brix and ash content as proxies for glucose and salt. Validation showed good agreement with measured values, yielding a mean absolute error of 0.141 g CO 2 /100 g and an R 2 of 0.85 calculated on the mean of three replicates per sample. These results confirm the model's accuracy and practical applicability, supporting its use in process design and optimization for SC-CO 2 pasteurization. This study contributes to a better understanding of CO 2 behavior in real juice matrices and provides a practical tool for tailoring SC-CO 2 processes based on juice composition. • Empirical model predicts CO 2 solubility in juice-like media. • Glucose and NaCl significantly reduce CO 2 solubility in aqueous matrices. • Citric acid had no measurable effect on CO 2 solubility within tested ranges. • Predictions in real juices matched experimental data using °Brix, ash and acidity.

Source: Food and Bioproducts Processing

DOI: 10.1016/j.fbp.2025.07.006

Authors: Pietro Andrigo, Federica Logori, Sara Spilimbergo

Institution: University of Padua

Language: English

Topic: Phase Equilibria and Thermodynamics

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,970