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Application of supercritical CO2 in extraction and refining of vegetable oils
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A Nematollahi   , M Mashayekh , S Sohrabvandi * , K Khosravi-Darani , I Berarnejad Bariki |
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Abstract: (14086 Views) |
| There is an increasing public awareness of the health, environmental and safety hazards associated with the use of organic solvents in food processing and the possible solvent contamination of the final products. The food industry is always looking for the best separation technology to obtain natural compounds from high purity, healthy products that are of excellent quality. The high cost of organic solvents, increasingly stringent environmental regulations, and new requirements of the medical and food industries for ultra-pure and high added value products have increased the need for the development of new and clean technologies for the processing of food products
Supercritical carbon dioxide (SC–CO2) extraction has attracted considerable attention in recent years as a promising alternative to conventional solvent extraction and mechanical pressing for extracting oils and other materials as it offers a number of advantages, including a lack of solvent residue and better retention of aromatic compounds. This article summarizes some of the advances and the latest developments in the field of supercritical fluid technology focusing on using supercritical carbon dioxide in extraction and refining of vegetable oils. |
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| Keywords: Extraction, Refining, Supercritical CO2, Vegetable oil |
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Full-Text [PDF 918 kb]
(9850 Downloads)
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Article type: Research |
Subject:
nutrition
Received: 2013/02/6 | Accepted: 2013/10/15 | Published: 2013/10/15
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