Extraction kinetics modeling of wheat germ oil supercritical fluid extraction

Author(s):  
Nemanja Bojanić ◽  
Nemanja Teslić ◽  
Dušan Rakić ◽  
Mirjana Brdar ◽  
Aleksandar Fišteš ◽  
...  
Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1513
Author(s):  
Ivana Dimić ◽  
Lato Pezo ◽  
Dušan Rakić ◽  
Nemanja Teslić ◽  
Zoran Zeković ◽  
...  

This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R2, SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO2 flow rate with lower temperature and particle size values to reach a maximal initial slope.


2007 ◽  
Vol 72 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Zoran Zekovic ◽  
Ivana Pfaf-Sovljanski ◽  
Olgica Grujic

Five cultivars of hop were extracted by the method of supercritical fluid extraction using carbon dioxide (SFE-CO2) as extractant. The extraction (50 g of hop sample using a CO2 flow rate of 97.725 L/h) was done in the two steps: 1. extraction at 150 bar and 40?C for 2.5 h (sample of series A was obtained) and, after that, the same sample of hop was extracted in the second step: 2. extraction at 300 bar and 40?C for 2.5 h (sample of series B was obtained). The Magnum cultivar was chosen for the investigation of the extraction kinetics. For the qualitative and quantitative analysis of the obtained hop extracts, the GC-MS method was used. Two of four the most common compounds of hop aroma (?-humulene and ?-caryophyllene) were detected in samples of series A. In addition, isomerized ?-acids and a high content of ?-acids were detected. The ?-acids content in the samples of series B was the highest in the extract of the Magnum cultivar (it is a bitter variety of hop). The low contents of ?-acids in all the other hop samples resulted in extracts with low ?-acids content, i.e., that contents were under the prescribed ?-acids content.


2009 ◽  
Vol 49 (1) ◽  
pp. 32-36 ◽  
Author(s):  
M. Gabriela Bernardo-Gil ◽  
Miguel Casquilho ◽  
M. Mercedes Esquível ◽  
M. Albertina Ribeiro

2017 ◽  
Vol 130 ◽  
pp. 327-336 ◽  
Author(s):  
Branimir Pavlić ◽  
Oskar Bera ◽  
Senka Vidović ◽  
Lazar Ilić ◽  
Zoran Zeković

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