Journal ArticleDOI
Caffeine extraction rates from coffee beans with supercritical carbon dioxide
TLDR
In this paper, the extraction of caffeine from whole coffee beans with supercritical carbon dioxide was studied in a continuous-flow extraction apparatus and the decaffeination rates were determined as a function of CO2 flow rate, temperature and pressure by continuously monitoring the caffeine in the effluent with a flame ionization detector.Abstract:
The extraction of caffeine from whole coffee beans with supercritical carbon dioxide was studied in a continuous-flow extraction apparatus. Decaffeination rates were determined as a function of CO2 flow rate, temperature and pressure by continuously monitoring the caffeine in the effluent with a flame ionization detector. Soaking the raw beans in water prior to decaffeination enhanced the rate of extraction, which increased markedly with water content. Using CO2 saturated with water also increased the rate of extraction. The rate of decaffeination increased with pressure and temperature and was influenced by both intraparticle diffusion in the water-soaked beans and external mass transfer. A mathematical model based on a linear-driving-force approximation of mass transfer and partitioning of caffeine between the water and the supercritical CO2 describes the time-dependent process. The partition coefficient for caffeine distributed between water and supercritical CO2, the only parameter determined from the dynamic extraction rate data, increases with temperature and pressure.read more
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Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective
Carol Sze Ki Lin,Lucie A. Pfaltzgraff,Lorenzo Herrero-Davila,Egid B. Mubofu,Solhy Abderrahim,James H. Clark,Apostolis A. Koutinas,Nikolaos Kopsahelis,Katerina Stamatelatou,Fiona Dickson,Samarthia Thankappan,Zahouily Mohamed,Robert Brocklesby,Rafael Luque +13 more
TL;DR: In this paper, the authors provide a general overview of the current and most innovative uses of food supply chain waste, providing a range of worldwide case-studies from around the globe.
Journal ArticleDOI
Supercritical fluid extraction of vegetable matrices: Applications, trends and future perspectives of a convincing green technology
TL;DR: The most comprehensive picture over SFE of vegetable matrices is provided in this review, highlighting pertinent aspects and opportunities that may further consolidate the convincing route of this technology for the next years.
Journal ArticleDOI
Extraction of Peppermint Oil by Supercritical Carbon Dioxide
TL;DR: In this paper, the extraction of essential oil from peppermint leaves with supercritical carbon dioxide was studied in a semibatch-flow extraction apparatus, and the extraction rates of the major components, l-menthol and menthone, were measured at various conditions: 313-353 K, 8.83-19.6 MPa.
Journal ArticleDOI
Mathematical models for supercritical extraction of olive husk oil
TL;DR: In this article, the effects of pressure, temperature, extractor capacity and superficial velocity on the extraction rate of olive husk oil were studied and the relative merits of the models were compared with those obtained in the literature.
Journal ArticleDOI
Review of kinetic models for supercritical fluid extraction
TL;DR: In this paper, the authors review the most significant and physically sound models published in the literature for countercurrent liquid-supercritical fluid extraction and SFE of solid matrices, such as the linear driving force, shrinking core, broken and intact cells, and the combination of BIC and shrinking core models.
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