Scale-up of a supercritical extraction unit for the deacidification of olive oil

被引：6

作者：

Carmelo, PJ

Pereira, PJ

Simoes, PC

daPonte, MN

机构：

[1] Instituto de Biologia Experimental e Tecnológica, Universidade Nova de Lisboa, 2780 Oeiras

[2] Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825 Monte da Caparica, Quinta da Torre

来源：

HIGH PRESSURE CHEMICAL ENGINEERING | 1996年 / 12卷

关键词：

D O I：

10.1016/S0921-8610(96)80084-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Olive oils with large quantities of free fatty acids must be refined to get a salable product. Supercritical fluid deacidification of these oils has been suggested as a potential ''ecological'' alternative process as it uses non-toxic solvents and low operating temperatures. Previously measured equilibrium and mass-transfer data were used to scale-up a proposed supercritical extraction unit. A economical evaluation of the unit was also made.

引用

页码：487 / 492

页数：6

共 9 条

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