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Pecan Oil Recovery and Composition as Affected by Temperature, Pressure, and Supercritical CO 2 Flow Rate
Author(s) -
ALEXANDER W.S.,
BRUSEWITZ G.H.,
MANESS N.O.
Publication year - 1997
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.1365-2621.1997.tb15452.x
Subject(s) - chemistry , supercritical fluid , extraction (chemistry) , solubility , chromatography , diffusion , volumetric flow rate , stearic acid , composition (language) , volume (thermodynamics) , oleic acid , organic chemistry , biochemistry , thermodynamics , linguistics , physics , philosophy
Effects of supercritical CO 2 flow rate, extraction temperature, and pressure were studied on oil recovery, fatty acid composition, and factors that control solute extraction from intact pecan halves. After an initial solubility dominant period, extraction was influenced by diffusion of oil from within the pecan. The effective diffusion coefficient was 9.76 × 10 ‐12 m 2 /s. In the first 105 min, more oil was extracted as CO 2 flow increased from 1.0 to 7.5 standard L/min (slpm). Beyond 120 min, increasing CO 2 flow from 4 to 7.5 slpm produced negligible differences in amounts of extracted oil. At 2.5 slpm CO 2 flow and 45–75°C, the oil extracted increased by 60% when pressure increased from 41.3 to 55.1 MPa and yielded slightly more at 66.8 MPa. Temperature, pressure, micrometering valve temperature, cultivar (but not extraction time) affected fatty acid (palmitic, stearic, oleic, linoleic, and linolenic) composition of pecan oil.