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Temperature and pressure effects on supercritical CO 2 extraction of tomato seed oil
Author(s) -
Roy Bhupesh C.,
Goto Motonobu,
Hirose Tsutomu
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1996.325-27.x
Subject(s) - supercritical carbon dioxide , supercritical fluid , extraction (chemistry) , solubility , carbon dioxide , solvent , supercritical fluid extraction , extractor , chemistry , chromatography , materials science , organic chemistry , process engineering , engineering
Tomato seed oil was extracted with supercritical carbon dioxide in a semibatch‐flow extractor within the temperature range 313–343 K and the pressure range 10.8–24.5MPa. The extraction rates increased with pressure, but decreased with temperature increase because of the variation in solvent density and resultant differences in oil solubility. The fatty acid composition of the extracted oil was similar to that of soybean oil.