A New Empirical Model for Calculating Solubility of Cholesterol in Supercritical Dioxide Carbon

Abstract

In this research, a new empirical model for calculating solubility of cholesterol in supercritical dioxide carbon has been proposed. The new empirical model included a new parameter is time of staying meat under supercritical CO₂, as well as the traditional parameters as pressure and temperature. Multiple linear regression is used to obtain the new empirical model with coefficient correlation of 0.963 and 0.973 for both of static and dynamic methods respectively, as well as the standard error reached 0.014 and 0.00915 respectively, also all parameters have a significant effect of on the cholesterol solubility in the for static and dynamic methods. The results also showed that the cholesterol diffusion coefficient in supercritical CO₂ was significantly increased with increasing temperature and reduced with increasing pressure. Values of mass transfer coefficient ranged between 1.3468×10^-5 – 3.7756×10^-5 m^-2s^-1 and 6.9177×10^-6 - 3.6480×10^-5 m^-2s^-1 for static and dynamic methods respectively.

Keywords: supercritical CO_2, cholesterol, solubility, meat