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Phase Equilibria and Distribution Coefficients of δ‐Lactones in Supercritical Carbon Dioxide
Author(s) -
RIZVI SYED S. H.,
YU ZERRAN,
BHASKAR AJAY,
ROSENBERRY LORRAINE
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06097.x
Subject(s) - raffinate , supercritical carbon dioxide , anhydrous , chemistry , carbon dioxide , supercritical fluid , partition coefficient , supercritical fluid extraction , phase (matter) , extraction (chemistry) , thermodynamics , chromatography , organic chemistry , physics
A static method was used to measure the solubilities and distribution coefficients of δ‐lactones (pure), inherent (natural levels) δ‐lactones of anhydrous milk fat (AMF) and fortified (added) δ‐lactones in AMF in supercritical carbon dioxide (SC‐CO 2 ) at 40°C with pressures of 5–30 MPa. At 40°C distribution coefficients of δ‐lactones increased with pressure and exhibited molecular weight‐dependency. Using experimental data, a mathematical model based on thermodynamic equilibria and material balance was developed and used to predict the distribution of inherent δ‐lactones of AMF in a continuous SC‐CO 2 extraction system. At 24.1 MPa/40°C column conditions, AMF was separated into a raffinate and 5 fractions. Predicted δ‐lactones distribution coefficients in the raffinate and extract were in good agreement with experimental data.