Supercritical fluid extraction of black pepper oil

Perakis, C; Louli, V; Magoulas, K

dc.contributor.author	Perakis, C	en
dc.contributor.author	Louli, V	en
dc.contributor.author	Magoulas, K	en
dc.date.accessioned	2014-03-01T01:23:09Z
dc.date.available	2014-03-01T01:23:09Z
dc.date.issued	2005	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16836
dc.subject	Black pepper oil	en
dc.subject	Extraction	en
dc.subject	Mass transfer	en
dc.subject	Modelling	en
dc.subject	Process parameters	en
dc.subject	Supercritical fluid	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Adsorption	en
dc.subject.other	Carbon dioxide	en
dc.subject.other	Diffusion	en
dc.subject.other	Mass transfer	en
dc.subject.other	Mathematical models	en
dc.subject.other	Pressure effects	en
dc.subject.other	Solvents	en
dc.subject.other	Supercritical fluid extraction	en
dc.subject.other	Thermal effects	en
dc.subject.other	Vegetable oils	en
dc.subject.other	Black pepper oil	en
dc.subject.other	Modeling	en
dc.subject.other	Process parameters	en
dc.subject.other	Solvent flow rate	en
dc.subject.other	Food products	en
dc.subject.other	Piper nigrum	en
dc.title	Supercritical fluid extraction of black pepper oil	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2004.10.049	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2004.10.049	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	The supercritical fluid extraction (SFE) of oil from ground black pepper, using supercritical carbon dioxide (SC CO,) as a solvent, is presented in this study. The effect of process parameters, namely pressure (90,100,150 bar) and temperature (40,50 degrees C) of extraction, and solvent flow rate (1. 1, 2, 3 kg/h), on the extraction rate was examined in a series of experiments conducted in a bench scale apparatus. The results indicated a significant increase of extraction rate with increase of pressure or decrease of temperature. A similar effect was observed with the increase of solvent flow rate. The experimental data were satisfactorily correlated by two mass balance models. The first one is based on the Lack's plug flow model, which accounts for both the solubility and diffusion controlled regimes of the extraction, and the second one on the adsorption-desorption equilibrium of solute from solid tissue, the diffusion of the solute dissolved in the supercritical solvent to the surface and the mass transfer through the external film into the bulk. (c) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2004.10.049	en
dc.identifier.isi	ISI:000231476700009	en
dc.identifier.volume	71	en
dc.identifier.issue	4	en
dc.identifier.spage	386	en
dc.identifier.epage	393	en