Yayın: Use of supercritical CO2 in food industry
Tarih
Kurum Yazarları
İncedayı, Bige
Suna, Senem
Çopur, Ömer Utku
Yazarlar
Danışman
Dil
Türü
Yayıncı:
Bulgarian Acad Science
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Özet
Supercritical fluid extraction (SFE) is the process of separating one component (the extractant) from another (the matrix) using supercritical fluids (SCF) the extracting solvent. Carbon dioxide is the most commonly used supercritical fluid in food industry, especially being used for decaffeination. In this study, supercritical fluid extraction technique and its uses (especially carbon dioxide) in food industry (as essential oil production, fractional separation of oils, removing of cholesterol, debittering, inactivation of pectinmethylesterase, sterilization, extraction of aromas in juices and antioxidant compounds from vegetables, dealcoholisation of alcoholic beverages etc.) will be detailed.
Açıklama
Bu çalışma, 10-12, Haziran 2014 tarihlerinde Plovdiv[Bulgaristan]’da düzenlenen 11. International Conference of Food Physicists ICFP Kongresi‘nde bildiri olarak sunulmuştur.
Kaynak:
Anahtar Kelimeler:
Konusu
Supercritical fluid, Food, Extraction, Carbon dioxide, Fluid extraction, Technology, Oils, Chemistry
Alıntı
İncedayı, B. vd. (2014). "Use of supercritical CO2 in food industry". Bulgarian Chemical Communications, 11. International Conference of Food Physicists ICFP, 46, Special Issue: B, 126-130.