The use of supercritical fluids en the edible oil industry

Authors

  • M. Esquível Departamento de Ingeniería Química. Instituto Superior Técnico. Lisboa
  • M. G. Bernardo-Gil Departamento de Ingeniería Química. Instituto Superior Técnico. Lisboa

DOI:

https://doi.org/10.3989/gya.1993.v44.i1.1112

Keywords:

Edible oil, Extraction, Fatty acid, Supercritical fluid

Abstract


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.

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Published

1993-02-28

How to Cite

1.
Esquível M, Bernardo-Gil MG. The use of supercritical fluids en the edible oil industry. Grasas aceites [Internet]. 1993Feb.28 [cited 2024Mar.29];44(1):1-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1112

Issue

Section

Research