Supercritical carbon dioxide extraction of hazelnut oil

Ozkal S., Salgin U., Yener M. E.

JOURNAL OF FOOD ENGINEERING, cilt.69, sa.2, ss.217-223, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 2
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.jfoodeng.2004.07.020
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.217-223
  • Anahtar Kelimeler: hazelnut oil, solubility, extraction, supercritical carbon dioxide, mass transfer, FLUID EXTRACTION, VEGETABLE-OILS, CO2, SOLUBILITY, MOISTURE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Solubility of hazelnut oil in supercritical carbon dioxide (SC-CO2) was determined at 15-60MPa, and 40-60 degrees C. The crossover pressure of hazelnut oil was between 15 and 30MPa. The solubility increased with pressure, but increased with temperature above the crossover pressure. Hazelnut particles (1-2 mm) were extracted at 30-60MPa, and 40-60 degrees C with SC-CO2 flow rate of 2 ml/min. Extraction occurred in two periods. The released oil on the surface of particles was extracted in the fast extraction period, and 39% of the initial oil was recovered at each condition. However, the duration of the fast extraction period decreased with increased pressure and temperature. The unreleased oil in the intact cells was extracted in the slow extraction period. The maximum recovery was 59% at 60MPa and 60 degrees C, for 180 min of extraction. The fluid phase and solid phase mass transfer coefficients increased with increased pressure and temperature. (c) 2004 Elsevier Ltd. All rights reserved.