EXTRACTION OF VOLATILE COMPOUNDS FROM AQUEOUS-SOLUTION USING MICRO BUBBLE, GASEOUS, SUPERCRITICAL AND LIQUID CARBON-DIOXIDE

被引：20

作者：

SHIMODA, M ^{[1
]}

ISHIKAWA, H ^{[1
]}

KAWANO, T ^{[1
]}

OSAJIMA, Y ^{[1
]}

机构：

[1] NIHON TANSAN CO LTD,CHUO KU,TOKYO 104,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

SUPERCRITICAL CARBON-DIOXIDE; EXTRACTION; VOLATILES; MICRO BUBBLE;

D O I：

10.1111/j.1365-2621.1994.tb06937.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

When separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35 degrees C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction al 35 degrees C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35 degrees C.

引用

页码：231 / 233

页数：3

共 23 条

[21] THERMODYNAMIC ANALYSIS OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTION OF TERPENES FROM COLD-PRESSED ORANGE OIL [J].