TY - JOUR
T1 - Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide
AU - Shimoda, Mitsuya
AU - ISHIKAWA, HIROYA
AU - KAWANO, TAMOTSU
AU - OSAJIMA, YUTAKA
PY - 1994/1/1
Y1 - 1994/1/1
N2 - When separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35°C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction at 35°C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35°C.
AB - When separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35°C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction at 35°C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35°C.
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U2 - 10.1111/j.1365-2621.1994.tb06937.x
DO - 10.1111/j.1365-2621.1994.tb06937.x
M3 - Article
AN - SCOPUS:84985294464
SN - 0022-1147
VL - 59
SP - 231
EP - 232
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -