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EXTRACTION of MILK FAT IN HIGH PRESSURE SOLVENTS
Author(s) -
WANG YENCHUN,
HARTEL RICHARD W.,
YOON JUNGRO,
JEBSON R. SELWYN
Publication year - 1995
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.1745-4549.1995.tb00304.x
Subject(s) - solubility , fractionation , supercritical fluid , chemistry , propane , extraction (chemistry) , ethylene , solvent , milk fat , chromatography , high pressure , food science , organic chemistry , engineering physics , engineering , catalysis , linseed oil
Extraction of milk fat in several high pressure solvents was compared. Solubility of milk fat in supercritical (SC) ethylene and liquid propane was compared to previous results in SC CO 2 . At the same operating conditions (temperature and pressure), solubility of milk fat was higher in SC ethylene than in CO 2 , although levels generally remained below 5% (w/w). This resulted in significantly higher solubility in SC ethylene when compared at equivalent solvent density. Very little fractionation of milk fat occurred in liquid propane over the range of pressures (3.45 to 5.52 MPa) and temperatures (30 to 90C) studied. Below 77.5C and 2.76 MPa, liquid propane and milk fat were miscible, while a slight fractionation was observed above these conditions. A high pressure sight‐gage apparatus was used to visually confirm these conditions for separation.