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

Mitsuya Shimoda, HIROYA ISHIKAWA, TAMOTSU KAWANO, YUTAKA OSAJIMA

研究成果: ジャーナルへの寄稿記事

26 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)231-232
ページ数2
ジャーナルJournal of Food Science
59
発行部数1
DOI
出版物ステータス出版済み - 1 1 1994

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bubbles
Carbon Dioxide
volatile compounds
aqueous solutions
carbon dioxide
Pressure
liquids
Carbon
nozzles
carbon

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide. / Shimoda, Mitsuya; ISHIKAWA, HIROYA; KAWANO, TAMOTSU; OSAJIMA, YUTAKA.

:: Journal of Food Science, 巻 59, 番号 1, 01.01.1994, p. 231-232.

研究成果: ジャーナルへの寄稿記事

Shimoda, Mitsuya ; ISHIKAWA, HIROYA ; KAWANO, TAMOTSU ; OSAJIMA, YUTAKA. / Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide. :: Journal of Food Science. 1994 ; 巻 59, 番号 1. pp. 231-232.
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