Extraction of Useful Food and Cosmetic Ingredients of Vegetable Origin

M. Vázquez da Silva; João M.P.Q. Delgado

doi:10.4028/www.scientific.net/DDF.312-315.1161

Paper Titles

Optimisation of Envelope Insulation for the Retrofit of an Educational Building
p.1137

Cold-Set Whey Protein Isolate Gels: The Influence of Aggregates Concentration on Viscoelastic Properties
p.1143

Water Vapour Adsorption Study in Spherical Particles Packed in a Cylindrical Container
p.1149

Performance and Modelling of Water Vapour Adsorption in Piles of Granules Using a Cylindrical Pore Model
p.1155

Extraction of Useful Food and Cosmetic Ingredients of Vegetable Origin
p.1161

Simulation and Modeling of Turbulent Plasma Jet Based on Axisymetric LBGK Model
p.1167

Soil Water Characteristic Curve for a Granite Residual Soil: Experimental and Numerical Results
p.1172

Experimental Investigation of the Evaporation and Stability of a Meniscus in a Flat Microchannel
p.1178

Diffusion and Ionic Conduction in Soda-Lime Silicate Glasses and in Alkali Borate Glasses
p.1184

HomeDefect and Diffusion ForumDefect and Diffusion Forum Vols. 312-315Extraction of Useful Food and Cosmetic Ingredients...

Extraction of Useful Food and Cosmetic Ingredients of Vegetable Origin

Abstract:

In the present work, three different mathematical models that can be applied to simulate the supercritical fluid extraction from herbaceous matrices were studied: Single-Sphere Model I (SS I), Single-Sphere Model II (SS II) and Characteristic Time Model (CTM). It was tested and compared the agreement between models results and available experimental data reported in literature.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Defect and Diffusion Forum (Volumes 312-315)

Pages:

1161-1166

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.312-315.1161

Citation:

Cite this paper

Online since:

April 2011

Authors:

M. Vázquez da Silva, João M.P.Q. Delgado

Keywords:

Diffusion, Extraction, Mathematical Models, Vegetable Oil

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

References

[1] K.D. Bartle, A.A. Clifford, S.B. Hawthorne, J.J. Langenfeld, D.J. Miller and R.A. Robinson: J. Supercrit. Fluids Vol. 3 (1990), p.143.

Google Scholar

[2] R.N. Bulley, M. Fattori, A. Meisen and L. Moyls: J. Am. Chem. Soc. Vol. 61 (1984), p.1362.

Google Scholar

[3] O. Catchpole and M.B. King: Ind. Eng. Chem. Res. Vol. 33 (1994), p.1828.

Google Scholar

[4] M.G. Gil, M. King and T.R. Bott: First Int. Symp. Supercrit. Fluids (1988), p.651.

Google Scholar

[5] M. Kandiah and M. Spiro: Int. J. Food Sci. Technol. Vol. 25 (1990), p.328.

Google Scholar

[6] K. Nguyen K., P. Barton and J. Spencer: J. Supercrit. Fluids Vol. 4 (1991), p.40.

Google Scholar

[7] E. Reverchon, G. Donsì and L. Osséo: Ind. Eng. Chem. Res. Vol. 32 (1993), p.2721.

Google Scholar

[8] E. Reverchon and L. Osséo: Third Int. Symp. Supercrit. Fluids (1994), p.189.

Google Scholar

[9] S.T. Schaeffer, L.H. Zalkow and A.S. Teja: J. Supercrit. Fluids Vol. 2 (989), p.15.

Google Scholar

[10] C. Tan, S. Liang and D. Liou: Chem. Eng. J. Vol. 38 (1988), p.17.

Google Scholar

[11] J. Villermaux : J. Chromatogr. Vol. 11 (1987), p.11.

Google Scholar

[12] H.Y. Wong: Heat Transfer for Engineers (Longman Group Ltd., Birmingham AL, 1977).

Google Scholar