학회 | 한국화학공학회 |
학술대회 | 2006년 봄 (04/20 ~ 04/21, 대구 인터불고 호텔) |
권호 | 12권 1호, p.314 |
발표분야 | 분리기술 |
제목 | Off-flavor Removal and Oil Extraction from Raw Anchovy by Supercritical Carbon Dioxide |
초록 | Supercritical fluids have a higher diffusion coefficient and lower viscosity than liquids. And absence of surface tension allows for their rapid penetration into the pores of heterogeneous matrices, which helps enhance extraction efficiencies. Selectivity during extraction may be manipulated by varying the conditions of temperature and pressure affecting the solubility of the various components in the supercritical fluid. Also supercritical fluid extraction does not leave a chemical residue and can use carbon dioxide gas, which can be recycled and used again as part of the unit operation. In general, the anchovy consists of lipids, proteins, off-flavor etc.. Therefore oil extraction and reducing off-flavor technologies are important and valuable. The sample used in this work was raw and extraction of oil from anchovy by supercritical carbon dioxide and performed in a semi-batch flow extractor experiments were conducted at various operating conditions(pressure range 247~253 bar, temperature range 35~45℃, particle size 710㎛, extraction time 60 minutes, CO2 flow rate 3mL/min). |
저자 | 박지연, 전병수, 윤현석, 신상규, 이민경, 백성신 |
소속 | 부경대 |
키워드 | Supercritical Carbon Dioxide; anchovy; off-flavor |
원문파일 | 초록 보기 |