Superheated water (SHW) is an effective solvent for the extraction of a variety of environmental pollutants, but knowledge of the solubilities in water at elevated temperatures necessary to maximise the efficiency of the process is often lacking. Ambient temperature aqueous solubilities have been measured by reverse-phase HPLC from correlations with retention factors, k, but for poorly soluble organics the eluent must contain a proportion of organic modifier followed by extrapolation to pure water. The use of SHW as mobile phase allows direct determination of aqueous solubility from measurement of k on a modified HPLC system in which the eluent is cooled before detection to improve baseline stability. Alumina-bonded octadecylsilane columns were found to be more stable in SHW chromatography than their silica-bonded counterparts. To validate the procedure, measurements of k were made between 100 and 200°C for toluene and correlated with literature solubilities; the solubilities at 170°C of a number of related aromatics were then determined from their k-values.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/jssc.201000343 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non-thermal sterilization approaches.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
The presence of Bacillus cereus in spices and herbs has posed a detrimental effect on food safety. The absence of thorough testing, comprehensive reporting, and vigilant surveillance of the illness has resulted in a significant underestimation of the true prevalence of foodborne illness caused by B. cereus.
View Article and Find Full Text PDFExposure of Proso millet starch to superheated steam: Effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanism.
Food Chem
March 2025
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
In the present study, proso millet starch (PMS) was treated with SHS (120-160 °C for 1-5 min) to investigate the molecular interactions and techno-functional, rheological, and digestible properties. Exposure to SHS induced the degradation of helical structure, and longer chains, reducing amylose, blue value, optical density, and relative crystallinity. Meanwhile, SHS treatment might have introduced hydro‑carbonyl groups, eventually increasing water absorption capacity, swelling power, and transparency.
View Article and Find Full Text PDFEffect of superheated steam on Maillard reaction products, digestibility, and antioxidant activity in β-Lactoglobulin-glucose system.
Int J Biol Macromol
January 2025
College of Life Science, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address:
This study analyzes the interactions among Maillard reaction products (MRPs), digestibility and antioxidant activity in a β-lactoglobulin-glucose (βlg-Glu) model system during superheated steam treatment at 120 °C for 1 to 5 min. With an increase in treatment duration, there were significant increases in glucose loss, grafting degree, browning, and the formation of intermediate products in βlg-Glu. Characteristic MRPs, including α-dicarbonyl compounds, 5-hydroxymethylfurfural, and advanced glycation end products (AGEs), were formed through the degradation of sugars and condensation reactions between carbonyls and amines, accompanied by an increase in oxidative products.
View Article and Find Full Text PDFSuperheated steam technology: Recent developments and applications in food industries.
Compr Rev Food Sci Food Saf
November 2024
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, PR China.
Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety.
View Article and Find Full Text PDFDelayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour.
Molecules
November 2024
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China.
This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour ( < 0.05).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!