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ANALYSIS of BUTTERFAT EXTRACTION and FRACTIONATION USING SUPERCRITICAL CARBON DIOXIDE
Author(s) -
YOON JUNGRO,
HARTEL RICHARD W.,
WANG YENCHUN
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00236.x
Subject(s) - butterfat , extraction (chemistry) , supercritical carbon dioxide , chemistry , chromatography , fractionation , supercritical fluid extraction , supercritical fluid , fraction (chemistry) , carbon dioxide , diluent , milk fat , food science , organic chemistry , linseed oil
A flow through extraction reactor was used to study supercritical fraction‐ation of butterfat. the rate of extraction of butterfat was constant for an initial period followed by a decreasing rate of extraction. DSC and GC analyses showed that more soluble triglycerides extracted preferentially in the initial stages exhibited lower melting behavior. the chemical and physical properties of the fractions changed with extraction time. Residual butterfat concentration in the bed was obtained as a function of distance from the bed entrance. the breakthrough curves had a sigmoidal shape, with the ascent‐portion of the curves advancing through the bed with the degree of extraction. At the highest extents of extraction, the lower acyl carbon number triglycerides were totally depleted from the lowest portions of the bed, where fresh CO 2 was introduced.