期刊
JOURNAL OF FOOD ENGINEERING
卷 117, 期 4, 页码 492-498出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.10.009
关键词
Extraction temperature; Kinetic model; Pomegranate; Seed oil; Ultrasound extraction
In this work, ultrasound-assisted extraction was employed to extract oil from pomegranate seeds. Seed particle size, extraction temperature, solvent/solid ratio, amplitude level, and pulse duration/pulse interval ratio were the factors investigated with respect to extraction yield using a central composite design. The optimum operating conditions were found to be: seed particle size, 0.2 mm; extraction temperature, 20 degrees C; solvent/solid ratio, 20/1; amplitude level, 60%; pulse duration/pulse interval ratio, 5/15. Under these optimized conditions, the predicted value for extraction yield was 59.8%. A second-order kinetic model was successfully developed for describing the mechanism of ultrasound extraction under different processing parameters. (C) 2012 Elsevier Ltd. All rights reserved.
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