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• W2080930121 abstract "The supercritical fluid extraction (SFE) of oil from ground black pepper, using supercritical carbon dioxide (SC CO2) as a solvent, is presented in this study. The effect of process parameters, namely pressure (90, 100, 150 bar) and temperature (40, 50 °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." @default.
• W2080930121 created "2016-06-24" @default.
• W2080930121 creator A5030672970 @default.
• W2080930121 creator A5032812253 @default.
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• W2080930121 date "2005-12-01" @default.
• W2080930121 modified "2023-10-14" @default.
• W2080930121 title "Supercritical fluid extraction of black pepper oil" @default.
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• W2080930121 doi "https://doi.org/10.1016/j.jfoodeng.2004.10.049" @default.
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