EXTRACTION OF ESSENTIAL OIL OF BLACK PEPPER WITH LIQUID CARBON-DIOXIDE

被引：31

作者：

FERREIRA, SRS ^{[1
]}

MEIRELES, MAA ^{[1
]}

CABRAL, FA ^{[1
]}

机构：

[1] UNICAMP,FAC ENGN ALIM,DEPT ENGN ALIMENTOS,BR-13081 CAMPINAS,SP,BRAZIL

来源：

JOURNAL OF FOOD ENGINEERING | 1993年 / 20卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

D O I：

10.1016/0260-8774(93)90010-H

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Extraction of essential oil of black pepper was studied in a fixed bed extractor with liquid carbon &oxide as a solvent. The solubility of the oil in the solvent was determined, using the dynamic method. The solubility of pepper oil varied from 0.07 +/- 0.01 to 0.10 +/- 0.04 for temperature ranging from 16 to 20-degrees-C and pressure from 6.35 to 7.35 MPa. The shape of the extraction curves indicates that about 90% of the oil was extracted during the constant rate period. The results indicate that the subcritical essential oil extraction is a promising technology.

引用

页码：121 / 133

页数：13

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