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Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling

Vázquez, Luis Y Hurtado-Benavides, Andrés Y Reglero, Guillermo Y Fornari, Tiziana Y Ibáñez, Elena Y Señoráns, Francisco J. (2009) Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling. Journal of Food Engineering, 90 (4). pp. 463-470. ISSN 02608774

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URL Oficial: http://doi.org/10.1016/j.jfoodeng.2008.07.012

Resumen

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.

Tipo de Elemento: Artículo
Asunto: Q Ciencias > QD Chemistry
Division: Facultad de Ingeniería Agroindustrial > Programa de Ingeniería Agroindustrial > Productividad
Depósito de Usuario: DOCTOR ANDRÉS MAURICIO HURTADO BENAVIDES
Fecha Deposito: 07 May 2018 16:33
Ultima Modificación: 07 May 2018 16:33
URI: http://sired.udenar.edu.co/id/eprint/4459

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