Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation

被引：127

作者：

Prado, Juliana M. ^{[1
]}

Dalmolin, Irede ^{[1
]}

Carareto, Natalia D. D. ^{[1
]}

Basso, Rodrigo C. ^{[1
]}

Meirelles, Antonio J. A. ^{[1
]}

Vladimir Oliveira, J. ^{[2
]}

Batista, Eduardo A. C. ^{[1
]}

Meireles, M. Angela A. ^{[1
]}

机构：

[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, DEA FEA, BR-13083862 Campinas, SP, Brazil

[2] Dept Food Engn, BR-99700000 Erechim, RS, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2012年 / 109卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Economic evaluation; Grape seed; Scale-up; Supercritical fluid extraction; OIL EXTRACTION; GLOBAL YIELD; CO2; SOLUBILITY; SEPARATION; LIQUID;

D O I：

10.1016/j.jfoodeng.2011.10.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The scale-up of the supercritical fluid extraction (SFE) process for grape (Vitis vinifera L) seed was studied from the laboratory (0.29 L) to the pilot scale (5.15 L) at 35 MPa and 313 K. The scale-up criterion adopted consisted of maintaining a constant solvent to feed ratio (S/F), and the criterion was successfully used to predict the approximate behavior of the SFE process from the laboratory at the pilot scale for a 17-fold scale-up. Linoleic acid was the major component of the extract; palmitic, stearic and oleic acids were also detected. The economic evaluation showed that it is viable to establish a SFE plant in Brazil for SFE processing of grape seed. From the technical-economic evaluation, for SFE of grape seed at 313 K/35 MPa, an extraction time of 240 min and S/F of 6.6 produced the best relationship between yield and cost. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：249 / 257

页数：9

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