Response surfaces of total oil yield of turmeric (Curcuma longa) in supercritical carbon dioxide

被引：35

作者：

Began, G ^{[1
]}

Goto, M ^{[1
]}

Kodama, A ^{[1
]}

Hirose, T ^{[1
]}

机构：

[1] Kumamoto Univ, Dept Appl Chem & Biochem, Kumamoto 8608555, Japan

来源：

FOOD RESEARCH INTERNATIONAL | 2000年 / 33卷 / 05期

基金：

日本学术振兴会;

关键词：

optimum extraction condition; response surface methodology; yield; turmeric; supercritical carbon dioxide;

D O I：

10.1016/S0963-9969(00)00053-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The process variables pressure, temperature and flow rate were studied for optimisation of total oil yield by response surface methodology following a Box-Behnken design of experiments. The results indicated: (a) a rise in the temperature of extraction leads to decrease in oil yield. (b) The optimum pressure for the extraction of oil was found to be 22.5 MPa. (c) general increase in oil yield with an increase in flow rate. The experimental oil yield is in good agreement with the predicted one. The response surface methodology used in this study was able to predict the optimal extraction conditions for the total yield of turmeric oil. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：341 / 345

页数：5

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