Grasas y Aceites, Vol 44, No 1 (1993)

The use of supercritical fluids en the edible oil industry


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

M. Esquível
Departamento de Ingeniería Química. Instituto Superior Técnico. Lisboa, Portugal

M. G. Bernardo-Gil
Departamento de Ingeniería Química. Instituto Superior Técnico. Lisboa, Portugal

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.

Keywords


Edible oil; Extraction; Fatty acid; Supercritical fluid

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