Thermo-acoustical investigation of monosodium glutamate food preservative in an aqueous solution of poly-ethylene glycols (400 and 600) by using ultrasonic technique

Abstract

This research presents a thermodynamic and acoustic investigation of the monosodium glutamate (MSG) food preservative in an aqueous solution. The addition of polyethylene glycol (PEG 400) and (PEG 600) as a solute is employed to create a ternary solution. The acoustic and volumetric parameters for the liquid mixture (water + monosodium glutamate + polyethylene glycol) at various temperatures (288.15 K, 298.15 K, 308.15 K, and 318.15 K) and constant pressure of 0.1 MPa. were determined using a range of monosodium glutamate concentrations [(0.01), (0.02), and (0.03) mol.kg−1].In the experiment, a density and sound velocity measurement, the Anton Paar DSA 5000 M, was used. Many distinct thermodynamic variables, including partial molar transfer parameters and apparent and partial molar characteristics, are calculated from the experimental data. According to the McMillan-Mayer theory, the estimated derived parameters are then used to produce the pair-triplet coefficients and the first derivatives of the partial molar expansibilities. The results provide valuable insights into the MSG-PEG system's molecular interactions and thermodynamic behavior, offering potential applications for enhanced food preservation techniques in the food industry.

Keywords

• Speed of sound
• MSG
• PEG (Polyethylene Glycol)
• Volumetric
• Thermodynamic properties
• Research development