Scale-up of a supercritical extraction unit for the deacidification of olive oil

被引：6
作者：
Carmelo, PJ
Pereira, PJ
Simoes, PC
daPonte, MN
机构：
[1] Instituto de Biologia Experimental e Tecnológica, Universidade Nova de Lisboa, 2780 Oeiras
[2] Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825 Monte da Caparica, Quinta da Torre
来源：
HIGH PRESSURE CHEMICAL ENGINEERING | 1996年 / 12卷
关键词：
D O I：
10.1016/S0921-8610(96)80084-7
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Olive oils with large quantities of free fatty acids must be refined to get a salable product. Supercritical fluid deacidification of these oils has been suggested as a potential ''ecological'' alternative process as it uses non-toxic solvents and low operating temperatures. Previously measured equilibrium and mass-transfer data were used to scale-up a proposed supercritical extraction unit. A economical evaluation of the unit was also made.
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收藏
页码：487 / 492
页数：6
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