Study of thermodynamic and acoustic properties of DEGMME/ DEGMEE in aqueous erythritol solutions at different temperatures

Abstract

Artificial sweeteners also known as non-caloric sweeteners, have surged in popularity owing to their sweet taste and lack of metabolic impact. Sugar alcohols have applications in various food products, thereby holding a significant position in both the food and pharmaceutical sectors. Erythritol is a type of sugar alcohol, it plays a significant role in the present study as a key component of a ternary mixture. Other important components of this study are DEGMME (diethylene glycol monomethyl ether) and DEGMEE (diethylene glycol monoethyl ether). These are basically glycol ethers that are used in many industries for different purposes. Using values of density, $\left(\rho \right),$ and speed of sound, $\left(c\right)$, for a ternary mixture at various concentrations (0.10, 0.20, and 0.30) ${\mathrm{mol}\bullet kg}^{-1}$, this study calculates volumetric and acoustic properties at different four temperatures (288.15––318.15 K). Additionally, other useful parameters such as limiting apparent molar expansibilities ($E_{\varphi }^0$) and its first-order derivatives ${\left(\partial E_{\varphi }^0/\partial T\right)}_p$ were also calculated. Unlike previous research, which primarily focused on binary mixtures, this study delves into a more complex system, and providing valuable insights into solvation behaviour and molecular interactions. These results, derived from precise measurements using a Density and Sound Analyzer (DSA), that provide a comprehensive understanding of the interaction behaviour and structural changes within the studied systems.