CONTINUOUS SUPERCRITICAL-FLUID PROCESSING OF ANHYDROUS MILK-FAT IN A PACKED-COLUMN

被引：12

作者：

LIM, S ^{[1
]}

RIZVI, SSH ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

SUPERCRITICAL FLUID; EXTRACTION; MILK FAT; FRACTIONATION;

D O I：

10.1111/j.1365-2621.1995.tb06254.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A continuous supercritical carbon dioxide processing system was designed, built and operated to investigate its performance for fractionation of anhydrous milk fat (AMF). Packed columns showed mass transfer efficiencies five times greater than a spray column. Short- and medium-chain fatty acids were concentrated in the extract fractions and their amounts decreased as separation pressure increased. The ratio of unsaturated to saturated fatty acids in the raffinate fraction was 0.68 compared to 0.52 in the original AMF. The proportions of low-melting triglycerides in the range -42 to 15 degrees C were greater in the extract fractions (44-72%) compared to the original AMF (29%).

引用

页码：889 / 893

页数：5

共 26 条

[1]

AOCS, 1989, OFFICIAL METHODS REC

[2] FRACTIONATION OF ANHYDROUS MILK-FAT BY SUPERFICIAL CARBON-DIOXIDE [J].