SOLUBILITY OF MILK-FAT TRIGLYCERIDES IN SUPERCRITICAL CARBON-DIOXIDE

被引：17
作者：
ARUL, J
TARDIFF, R
BOUDREAU, A
MCGINNIS, DS
LENCKI, RW
机构：
[1] UNIV LAVAL,DEPT FOOD SCI & TECHNOL,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
[2] AGR CANADA,RES STN,LACOMBE T0C 1S0,ALBERTA,CANADA
[3] UNIV LAVAL,CTR RECH STELA,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
[4] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
FOOD RESEARCH INTERNATIONAL | 1994年 / 27卷 / 05期
关键词：
SUPERCRITICAL CO2; SOLUBILITY; MILK FAT; TRIGLYCERIDES; EXTRACTION; SOLUBILITY PARAMETER;
D O I：
10.1016/0963-9969(94)90240-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Five fractions of milk fat triglycerides were obtained by extraction with supercritical carbon dioxide in the pressure range of 12-33 MPa and at temperatures of 50 and 80-degrees-C. The results showed that increasing the solubility parameter or density of supercritical CO2 under these conditions increased the solubility of milk fat triglycerides, but with this increase the supercritical fluid became less selective for the extraction of short-, medium- or long-chain triglycerides. The differences in solubility of individual milk fat triglycerides in supercritical CO2 can be explained by solute solvent interactions (extraction) and vapour pressure enhancement (distillation).
引用
收藏
页码：459 / 467
页数：9
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