Pregled bibliografske jedinice broj: 574626
Optimization of the supercritical CO2 extraction of oil from rapeseed using response surface methodology
Optimization of the supercritical CO2 extraction of oil from rapeseed using response surface methodology // Food technology and biotechnology, 50 (2012), 2; 208-215 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 574626 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Optimization of the supercritical CO2 extraction of oil from rapeseed using response surface methodology
Autori
Cvjetko, Marina ; Jokić, Stela ; Lepojević, Žika ; Vidović, Senka ; Marić, Branimir ; Radojčić Redovniković, Ivana
Izvornik
Food technology and biotechnology (1330-9862) 50
(2012), 2;
208-215
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
fatty acids; kinetics; rapeseed oil; response surface methodology; supercritical CO2 extraction
Sažetak
Three operating parameters (pressure, temperature and extraction time) of the supercritical CO2 extraction of oil from rapeseed have been optimized by response surface methodology to obtain high yield of oil. Results showed that data were adequately fitted into the second-order polynomial model. The linear and quadratics terms of independent variables of temperature, pressure and extraction time had a significant effect on the oil yield. Optimal conditions for oil yield within the experimental range of the variables studied were at 296.97 bar, 52.14 °C and 3.36 h, and oil yield was predicted to be 28.27 %. Additionally, mass transfer model was used to describe the extraction kinetic curves of rapeseed oil and very good agreement was found between observed and predicted values. The fatty acid composition of rapeseed oil extracted by supercritical CO2 at optimal operating parameters and that of n-hexane extraction derived oil were analyzed by gas chromatography. Fatty acid composition of the oil obtained with supercritical CO2 at optimal conditions was similar to that of n-hexane-extracted oil with unsaturated fatty acid making up 92.9 % of fatty acids.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus