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The solubility of apricot kernel oil in supercritical carbon dioxide
Author(s) -
Özkal Sami Gökhan,
Yener Meryem Esra,
Bayındırlı Levent
Publication year - 2006
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.1365-2621.2005.01085.x
Subject(s) - solubility , supercritical carbon dioxide , prunus armeniaca , carbon dioxide , chemistry , crossover , thermodynamics , supercritical fluid , chromatography , organic chemistry , botany , physics , artificial intelligence , computer science , cultivar , biology
Summary The solubility of kernel oil from apricots ( Prunus armeniaca L.) in supercritical carbon dioxide at 313.15, 323.15 and 333.15 K and at 15, 30, 45, 52.5 and 60 MPa was determined. Appropriate models were fitted to the data and the crossover pressure of apricot kernel oil was found to be between 20 and 30 MPa. Crossover pressure is a pressure value at which the effect of temperature on the solubility changes. Solubility increased as the temperature increased above the crossover pressure but decreased when temperature increased below the crossover pressure. It increased with an increase in pressure over all of the temperature range. The solubility data were well represented by models based on density but the best was found to be the Adachi & Lu equation. An empirical model that did not require density data for CO 2 was proposed to relate solubility to temperature and pressure and it was found equally successful to the Adachi & Lu equation.