Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurements

Pethybridge, Alan D.; Ison, R. W.; Harrigan, W.F.

doi:10.1111/j.1365-2621.1983.tb00317.x

Cited by 21 publications

(5 citation statements)

References 22 publications

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“…The results in the present study confirmed the dependence of preservative upon the pH as reported earlier by several studies (Sofos and Busta, 1981;Earle and Putt, 1984;Praphailong and Fleet, 1997;Fustier et al, 1998;Stratford and Anslow, 1998). Weak acid preservative, potassium sorbate is more effective towards inhibiting microorganisms in their undissociated forms, which increase in concentration as the pH decreases (Pethybridge et al, 1983;Eklund, 1983Eklund, , 1985Gould, 1996;Davidson, 1997).…”

Section: Resultssupporting

confidence: 80%

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

Yiğit

Korukluoğlu

2007

Ann. Microbiol.

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In this study, the hurdle technology approach was used to prevent fungal growth of common spoilage fungi in naturally fermented black olives (Alternaria alternata, Aspergillus niger, Fusarium semitectum and Penicillium roqueforti). The factors studied included a combination of different concentrations of potassium sorbate (100 up to 1000 mg/L), a range of pH values (4.5, 5, 5.5, 6, and 6.5) and levels of NaCl (0, 3.5, 5, 7.5, and 10%). Alternaria alternata was the most sensitive fungus whereas P. roqueforti was the most resistant fungi against all hurdle factors. The combination of all hurdles completely inhibited A. alternata and F. semitectum by lowest inhibitory factors, such as 100 mg/L potassium sorbate with 3.5% NaCl at pH 5. On the other hand, at pH 5, A. niger and P. roqueforti were totally prevented by a combination of 300 mg/L potassium sorbate with 10% NaCl and 400 mg/L potassium sorbate with 7.5% NaCl, respectively. Potassium sorbate and 5-10% NaCl interaction had significant stimulation effect on P. roqueforti and A. niger (p < 0.05). This study indicates that potassium sorbate is a suitable preserving agent to inhibit growth of fungi in fermented products of pH near 4.5 regardless levels of NaCl. For products of slightly higher pH, the addition of potassium sorbate is suggested in combination with NaCl.

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Section: Resultssupporting

confidence: 80%

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

Yiğit

Korukluoğlu

2007

Ann. Microbiol.

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“…Preservatives, CA and BA not only maintained low pH but also reduced PPO activity thus preventing browning of the juice. At low pH, the undissociated benzoic acid accumulates on the cell membranes or on various structures and surfaces of the bacterial and fungal cells, effectively inhibiting their cellular activity (21,(25)(26)(27). Hence the shelf life of the juice was prolonged up to 90 days.…”

Section: Resultsmentioning

confidence: 98%

Clarification, preservation, and shelf life evaluation of cashew apple juice

Talasila

Vechalapu

Shaik

2012

Food Sci Biotechnol

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Cashew apples are tropical fruits rich in sugars, minerals, and vitamin C. In spite of having high nutritional value, neither the fresh cashew apples nor the juice is consumed due to astringency. In the present investigation an attempt was made to reduce the astringency without affecting the nutrient quality of the juice. The clarifying agent, sago at a concentration of 2 g/L, has decreased the tannins by 42.85% but the respective sample's visual clarity is only 94%. The same clarifying agent with the same concentration along with sterile filtration has decreased the tannins by 41.75% with improved visual clarity of 96%. This clarified juice sample was treated with chemical preservatives and the quality of the juice was assessed periodically up to 4 months. The shelf life of juice treated with citric acid and benzoic acid at 0.1 g/L each and stored at 4 o C was prolonged up to 90 days.

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“…According to previous research, − the increase of alcohol content tended to suppress the dissociation of carboxylic acid in alcohol–water mixtures, which resulted in the decline of carboxylate ions in the mixtures. This might cause a decrease of the modifiers adsorbed on the surface of α-HH.…”

Section: Resultsmentioning

confidence: 81%

Insight into Influence of Glycerol on Preparing α-CaSO₄·1/2H₂O from Flue Gas Desulfurization Gypsum in Glycerol–Water Solutions with Succinic Acid and NaCl

Guan

Tang

Sun

et al. 2017

Ind. Eng. Chem. Res.

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The conversion of CaSO4·2H2O (DH) to CaSO4·1/2H2O (HH) was facilitated by increasing glycerol content from 55% to 85% in glycerol–water mixtures; the average length and diameter of produced α-HH crystals decreased from 60.97 to 7.21 μm and from 15.21 to 5.17 μm, respectively, resulting in a decrease in the average aspect ratio from 4.06 to 1.41. The phase transformation was reduced dramatically from 30 to 3 h. As glycerol content increased in the mixtures, an increase in α-HH maximal relative supersaturation and decrease of ion diffusion rate were hypothesized as explanations for the morphology change in the alpha-hemihydrate (α-HH) produced. The kinematic feasibility of FGD gypsum transition to α-HH in the mixed solutions with the increase of glycerol should also be attributed to the enhancement of maximal relative supersaturation for α-HH precipitation.

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Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurements

Cited by 21 publications

References 22 publications

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

Clarification, preservation, and shelf life evaluation of cashew apple juice

Insight into Influence of Glycerol on Preparing α-CaSO₄·1/2H₂O from Flue Gas Desulfurization Gypsum in Glycerol–Water Solutions with Succinic Acid and NaCl

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Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurements

Cited by 21 publications

References 22 publications

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

Clarification, preservation, and shelf life evaluation of cashew apple juice

Insight into Influence of Glycerol on Preparing α-CaSO4·1/2H2O from Flue Gas Desulfurization Gypsum in Glycerol–Water Solutions with Succinic Acid and NaCl

Contact Info

Product

Resources

About

Insight into Influence of Glycerol on Preparing α-CaSO₄·1/2H₂O from Flue Gas Desulfurization Gypsum in Glycerol–Water Solutions with Succinic Acid and NaCl