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Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat
Author(s) -
LIM S.,
RIZVI S.S.H.
Publication year - 1996
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.1365-2621.1996.tb12209.x
Subject(s) - anhydrous , adsorption , chemistry , supercritical fluid , desorption , ethanol , magnesium , langmuir adsorption model , chromatography , silicate , bar (unit) , supercritical carbon dioxide , zeolite , nuclear chemistry , organic chemistry , catalysis , physics , meteorology
The adsorption breakthrough volume of adsorbent for cholesterol reduction of anhydrous milk fat (AMF) was determined by passing supercritical carbon dioxide (SC‐CO 2 ) phase through an adsorption column with magnesium silicate at 40°C/241 bar. The breakthrough quantity for 76% cholesterol reduction was 2.0g fat/g adsorbent. With in‐line adsorption on magnesium silicate, the cholesterol reduction in the extracts was 80 to 86%. Magnesium silicates saturated with cholesterol were regenerated with 10% ethanol in CO 2 at 40°C and 64°C/241 bar. The adsorption capacity of the magnesium silicate regenerated with 10% ethanol in SC‐CO 2 at 40°C/241 bar was close to its original value. Its behavior was described by the Langmuir isotherm.