Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Continuous Cocurrent Extraction of Milk Fat by Supercritical Carbon Dioxide

초임계이산화탄소에 의한 유지방의 연속 병류식 추출

  • Lim, Sang-Bin (Dept . of Food Science and Technology , Cheju National University) ;
  • Syed S.H.Rizvi (Dept. of Food Science , Cornell University)
  • Published : 1994.06.01
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Abstract

Performance of a continuous cocurrent supercritical fluid extraction column for processing of anhydrous milk fat (AMF) was determined. The extract loading increased and the extraction yield decreased as the superficial velocity of AMF increased. The maximum solubility of AMF in $CO_2$ at 4$0^{\circ}C$/3,500 psig was 0.0195g/g. The increase of the carbon dioxide density enhanced the solubility of milk fat and decreased the cholesterol concentration in the extract. Three operation conditions, such as recycle , reflux, and temperature gradient of extraction column, were tested. More short-chain fatty acvids were extracted by the reflux operation . Longchain fatty acids and thehighest ratio fo long-chain unsaturated to saturated fatty acids were also obtained in the raffinate phase with refluex.

Keywords

References

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