Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide

Mitsuya Shimoda, HIROYA ISHIKAWA, TAMOTSU KAWANO, YUTAKA OSAJIMA

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

Abstract

When separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35°C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction at 35°C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35°C.

Original languageEnglish
Pages (from-to)231-232
Number of pages2
JournalJournal of Food Science
Volume59
Issue number1
DOIs
Publication statusPublished - Jan 1 1994

All Science Journal Classification (ASJC) codes

  • Food Science

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