The use of supercritical fluids en the edible oil industry
Residual olive oil extraction experiments were made with carbon dioxide under pressures of 12 and 15 MPa and 308.15, 313.15 and 318.15 K of temperature. We may conclude through the experiments, that under these pressures and temperature of 313.15 K there is no selected extraction of fatty acids, an...
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| Format: | Article |
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Consejo Superior de Investigaciones Científicas
1993-02-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1112 |
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doaj-0444671617814f59b62124f02ee4e5c62021-05-05T07:28:35ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141993-02-014411510.3989/gya.1993.v44.i1.11121093The use of supercritical fluids en the edible oil industryM. Esquível0M. G. Bernardo-Gil1Departamento de Ingeniería Química. Instituto Superior Técnico. LisboaDepartamento de Ingeniería Química. Instituto Superior Técnico. LisboaResidual olive oil extraction experiments were made with carbon dioxide under pressures of 12 and 15 MPa and 308.15, 313.15 and 318.15 K of temperature. We may conclude through the experiments, that under these pressures and temperature of 313.15 K there is no selected extraction of fatty acids, and higher recovery rates can be obtained in a short period of time.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1112edible oilextractionfatty acidsupercritical fluid |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
M. Esquível M. G. Bernardo-Gil |
| spellingShingle |
M. Esquível M. G. Bernardo-Gil The use of supercritical fluids en the edible oil industry Grasas y Aceites edible oil extraction fatty acid supercritical fluid |
| author_facet |
M. Esquível M. G. Bernardo-Gil |
| author_sort |
M. Esquível |
| title |
The use of supercritical fluids en the edible oil industry |
| title_short |
The use of supercritical fluids en the edible oil industry |
| title_full |
The use of supercritical fluids en the edible oil industry |
| title_fullStr |
The use of supercritical fluids en the edible oil industry |
| title_full_unstemmed |
The use of supercritical fluids en the edible oil industry |
| title_sort |
use of supercritical fluids en the edible oil industry |
| publisher |
Consejo Superior de Investigaciones Científicas |
| series |
Grasas y Aceites |
| issn |
0017-3495 1988-4214 |
| publishDate |
1993-02-01 |
| description |
Residual olive oil extraction experiments were made with carbon dioxide under pressures of 12 and 15 MPa and 308.15, 313.15 and 318.15 K of temperature.
We may conclude through the experiments, that under these pressures and temperature of 313.15 K there is no selected extraction of fatty acids, and higher recovery rates can be obtained in a short period of time. |
| topic |
edible oil extraction fatty acid supercritical fluid |
| url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1112 |
| work_keys_str_mv |
AT mesquivel theuseofsupercriticalfluidsentheedibleoilindustry AT mgbernardogil theuseofsupercriticalfluidsentheedibleoilindustry AT mesquivel useofsupercriticalfluidsentheedibleoilindustry AT mgbernardogil useofsupercriticalfluidsentheedibleoilindustry |
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1721469669505761280 |