Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe

Ho, Thao M., Tuyen, Truong, Howes, Tony and Bhandari, Bhesh R. (2016) Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe. International Journal of Food Properties, 19 8: 1696-1707. doi:10.1080/10942912.2015.1084005

Author Ho, Thao M.
Tuyen, Truong
Howes, Tony
Bhandari, Bhesh R.
Title Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe
Formatted title
Method of measurement of CO2 adsorbed into α-Cyclodextrin by infra-red CO2 probe
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
Publication date 2016-01
Year available 2015
Sub-type Article (original research)
DOI 10.1080/10942912.2015.1084005
Open Access Status Not Open Access
Volume 19
Issue 8
Start page 1696
End page 1707
Total pages 12
Place of publication New York, NY, United States
Publisher Taylor & Francis
Collection year 2017
Language eng
Formatted abstract
A simple CO2 probe system for quantifying CO2 gas adsorbed in solid matrix of α-cyclodextrin powder (α-CD) by measuring the gas concentration in the headspace was developed and validated. The essential components of this system are an infrared CO2 probe and an air tight chamber equipped with a two-fan system to uniformly mix the relatively high density CO2 gas. First, a known weight of dry ice (considered as pure CO2) was used to create different amounts of CO2 in the headspace of the chamber, and the resultant gas concentrations were measured by the probe and gas chromatography. The gas concentrations measured by both methods were quite similar (R2 = 0.9950), and the calculated amount of dry-ice in the headspace using the probe was highly comparable to the amount of dry ice initially added in the chamber (R2 = 0.9970). This system was then tested to measure adsorbed CO2 content in CO2-α-CD complexed powder by using water injection to release CO2 from the complexed powder into the headspace. The measured results using this system were quite similar (R2 = 0.9972) to those determined by a conventional acid-base titration method.
Keyword Infrared CO2 probe
Complexed powder
Cyclodextrin powder
Acid-base titration
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
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School of Agriculture and Food Sciences
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