期刊
JOURNAL OF FOOD ENGINEERING
卷 90, 期 4, 页码 463-470出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.07.012
关键词
Deacidification; Fatty acids; Supercritical fluid extraction; Group contribution equation of state; Simulation
资金
- Spanish Ministry of Education and Science [AGL-2004-07227-CO2-01]
- Comunidad Autonoma de Madrid [S-0505/AGR/000153]
- Ministry of Education and Science
- Migasa (Spain)
Supercritical carbon dioxide was used as an extractive solvent to remove free fatty acids from cold-pressed olive oil. Crude oil of different acidity content (from 0.5 to 4.0 wt%) was extracted in a packed column at 313 K and pressures of 180, 234 and 250 bar. The group contribution equation of state was employed to simulate the separation process, representing the oil as a simple pseudo-binary oleic acid + triolein mixture. Despite the simple representation of oil composition to simulate the deacidification process, a satisfactory agreement between the experimental and calculated yields and acidity of raffinates was obtained. The thermodynamic model was employed to study a continuous countercurrent multistage extraction process which yielded a raffinate having acidity lower than 0.7 wt%, when crude olive oil with different FFA content was processed. (C) 2008 Elsevier Ltd. All rights reserved.
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