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Beef Shank Fat Solubility in Supercritical Carbon Dioxide‐Propane Mixtures and in Liquid Propane
Author(s) -
ACOSTA G.M.,
SMITH R.L.,
WALSH J.E.,
BONI K.A.
Publication year - 1995
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.1365-2621.1995.tb06275.x
Subject(s) - propane , solubility , supercritical carbon dioxide , carbon dioxide , supercritical fluid , chemistry , chemical engineering , organic chemistry , engineering
For propane, conditions were 298K and 308K at the liquid vapor pressure. For supercritical mixtures, conditions were 308K at pressures from 8.9 to 15.7 MPa. The solubility of fat in CO 2 ‐propane increased with increasing pressure, up to 0.66wt% at 15.7 MPa. The average solubility of the fat in propane at 298K was 16.7wt% and at 308K it was 21.4wt%. The extracted fat was solid with a melting range of 295–314K. There was no apparent degradation of collagen during extractions. Beef shank fat extraction with propane is feasible and advantageous over use of supercritical CO 2 ‐propane.