Abstract
AbstractThe equilibrium partial pressure of butylated hydroxyanisole and butylated hydroxytoluene above their dilute oil solution in the frying temperature range (170–220 C) was determined. The system was found to follow Henry’s law and to have an activity coefficient ranging, respectively, from 0.038–0.045 and from 0.036–0.042 (averages 0.042 and 0.039) for butylated hydroxyanisole and butylated hydroxytoluene. The extremely narrow ranges of γ suggest that the dominant effect of temperature upon the Henry coefficient, H, is through the vapor pressure of the pure substance. The equations for H (in mm Hg) as function of the absolute temperature T (in K) when antioxidiant concentration expressed as molar fraction are: H = 1.26 × 108 exp (−8.03 × 103/T) for butylated hydroxyanisole, and H = 1.55 × 107 exp (−7.02 × 103/T) for butylated hydroxytoluene.
Published Version
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