Naslov
Supercritical CO2 extraction as an alternative to organic solvents in the production of soybean oil

Autori
Jokić, Stela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food safety and health effects of food / - , 2011

Skup
Food safety and health effects of food

Mjesto i datum
Beograd, Srbija, 31.01.2011. - 01.02.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Supercritical CO2 extraction; soybean oil; isoflavones

Sažetak
People nowadays generally expect the food that they buy to be of a high quality, minimally processed, „natural“, additive-free and high in nutritional value. The unique effects of pressure appear to be able to meet these requirements. Subjecting foods to pressures is now starting to be done by some of the world's leading food manufacturers. Organic solvents (mainly hexane) have been the preferred extraction solvents for soybean oil for a long time. Offlate, there is a growing interest in alternative processes that can minimize the environmental impact, decrease the toxic residues, more efficiently use the sub-products and also produce higher quality foods. Supercritical fluid technology is a viable alternative to current extraction methods. Supercritical CO2 is an ideal solvent because it is nontoxic, nonexplosive, inflammable, cheap, readily available and easily removed from extracted products. The oil extracted from soybeans with supercritical CO2 is of much higher quality than the hexane-extracted oil. It does not contain any phospholipids, thus eliminating the degumming step. The great advantage of the extraction of soybean oil with CO2 compared to the conventional extraction is that the refinement stages are simplified significantly and the solvent distillation stage is completely removed (the two most costly steps in terms of energy consumption). In the terms of industry supercritical CO2 extraction still hasn’t replaced hexane extraction. It may be not too long to wait before supercritical fluid extraction becomes routinely used for the production of soybean oil, and according to that fact it is very important to understand the effects of different process parameters on the yield of soybean oil as well as on the oil quality. The knowledge of these influences is not only useful for the optimization and economic evaluation of the process, but also for the ability to predict the extraction process, which is useful for scale-up as well as for the design and the optimization of an industrial plant. In this work the scale-up between laboratory-scale high pressure extraction plant and pilot plant was successfully performed according to the mass transfer mechanism involved on the extraction and geometric proposal. Soybeans processed into oil, leaving a by-product with large amount of phenolic compounds known as isoflavones. The content of total and individual isofavones in soybean meal after supercritical fluid extraction was determined by high performance liquid chromatography. The total isoflavone content in soybean seed meal was 21.8 mg/g of extract. The most abundant isoflavone was genistin.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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