4.7 Article

Solubility of virgin coconut oil in supercritical carbon dioxide

期刊

JOURNAL OF FOOD ENGINEERING
卷 168, 期 -, 页码 240-244

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2015.08.004

关键词

Virgin coconut oil; Supercritical carbon dioxide; Solubility; Chrastil model; del Valle-Aguilera model

资金

  1. Universiti Sains Malaysia, Pulau Pinang [1001/PJJAUH/814151]

向作者/读者索取更多资源

The dynamic method was utilized to investigate the solubility of virgin coconut oil (VCO) in SC-CO2 at temperatures and pressures ranging from 313 K to 353 K and 20.7 MPa to 34.5 MPa, respectively. The highest solubility, 0.0408 gig, was obtained at 353 K and 34.5 MPa, which were the highest temperature and pressure levels used in the study. VCO solubility increases with temperature at pressures between 31.0 and 34.5 MPa, while at pressures between 20.7 and 24.1 MPa, VCO solubility decreases with an increase in temperature. At pressures between 27.5 and 30.5 MPa, a solubility cross-over region was observed. VCO solubility data was correlated with the Chrastil and del Valle-Aguilera models. Within the range of experimental conditions, the solubility data showed a good correlation to both models, with an average absolute percent deviation (AAPD) value of 0.93 and 0.39 for the Chrastil and del Valle-Aguilera model, respectively. (C) 2015 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据