Fig. (6) RMSD versus NFE for FPA, MFPA, SA, GA, HAS and BSOA with closure equations for LLE parameter identification using NRTL and UNIQUAC models in selected food products systems. Mixtures: a) water + levulinic acid + dimethyl succinate at 298.15 K, b) water + levulinic acid + glutarate at 298.15 K, c) palm oil + palmitic acid + ethanol + water at 318.2 K and d) limonene + carvone + ethanol + water at 298.2 K.

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