Optimization of co-solvent addition in supercritical fluid extraction of fat with carbon dioxide
2011
Ivanov, D.S., Institute for Food Technology, Novi Sad (Serbia) | Čolović, R.R., Institute for Food Technology, Novi Sad (Serbia) | Beljkaš, B.M., Institute for Food Technology, Novi Sad (Serbia) | Lević, J.D., Institute for Food Technology, Novi Sad (Serbia) | Sredanović, S.A., Institute for Food Technology, Novi Sad (Serbia)
This investigation is concerned with supercritical fluid extraction (SFE) using CO2, as an analytical technique for total fat extraction from food and feed samples. Its most significant advantages are safety, cleanness, and shorter extraction time. The main limitation of this technique includes the difficulty of extracting polar lipids due to the non-polar character of the solvent (CO2) used for the extraction. The influence of ethanol as a co-solvent on the SFE of mash pig feed was investigated in this paper. Total fat content was determined by SFE and Soxhlet method for ten commercially available mesh pig feeds. Yields of the fat extracted by both methods were plotted one against the other and compared. Statistically significant difference (p is less than or equal to 0.05) has been found only between the total fat obtained by the Soxhlet extraction and SFE by pure CO2. Based on the mathematical model, maximum yield of the extracted fat is achieved at an ethanol addition of 0.67 ml/g of sample, when the other parameters are the same as recommended by the producer’s procedure.
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