Properties of aqueous solutions. A treatise against osmotic and activity coefficients

Modeling Henry's law and phase separations of water-NaCl-organic mixtures with solvation and ion-pairing

Empirical measurements of solution vapor pressure of ternary acetonitrile (MeCN) H2O-NaCl-MeCN mixtures were recorded, with NaCl concentrations ranging from zero to the saturation limit, and MeCN concentrations ranging from zero to an absolute mole fraction of 0.64. After accounting for speciation, the variability of the Henry's law coefficient at vapor-liquid equilibrium (VLE) of MeCN ternary mixtures decreased from 107% to 5.1%. Solute speciation was modeled using a mass action solution model that incorporates solute solvation and ion-pairing phenomena. Two empirically determined equilibrium constants corresponding to solute dissociation and ion pairing were utilized for each solute. When speciation effects were considered, the solid-liquid equilibrium of H2O-NaCl-MeCN mixtures appear to be governed by a simple saturation equilibrium constant that is consistent with the binary H2O-NaCl saturation coefficient. Further, our results indicate that the precipitation of NaCl in the MeCN ternary mixtures was not governed by changes in the dielectric constant. Our model indicates that the compositions of the salt-induced liquid-liquid equilibrium (LLE) boundary of the H2O-NaCl-MeCN mixture correspond to the binary plateau activity of MeCN, a range of concentrations over which the activity remains largely invariant in the binary water-MeCN system. Broader comparisons with other ternary miscible organic solvent (MOS) mixtures suggest that salt-induced liquid-liquid equilibrium exists if: (1) the solution displays a positive deviation from the ideal limits governed by Raoult's law; and (2) the minimum of the mixing free energy profile for the binary water-MOS system is organic-rich. This work is one of the first applications of speciation-based solution models to a ternary system, and the first that includes an organic solute.

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.