Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide
A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction y...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
BHASKAR, A.R. [verfasserIn] RIZVI, S.S.H. [verfasserIn] SHERBON, J.W. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 58(1993), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:58 ; year:1993 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1993.tb09350.x |
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NLEJ240436113 |
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| 520 | |a A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). | ||
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10.1111/j.1365-2621.1993.tb09350.x doi (DE-627)NLEJ240436113 DE-627 ger DE-627 rakwb BHASKAR, A.R. verfasserin aut Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| milk-fat RIZVI, S.S.H. verfasserin aut SHERBON, J.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09350.x doi (DE-627)NLEJ240436113 DE-627 ger DE-627 rakwb BHASKAR, A.R. verfasserin aut Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| milk-fat RIZVI, S.S.H. verfasserin aut SHERBON, J.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09350.x doi (DE-627)NLEJ240436113 DE-627 ger DE-627 rakwb BHASKAR, A.R. verfasserin aut Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| milk-fat RIZVI, S.S.H. verfasserin aut SHERBON, J.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09350.x doi (DE-627)NLEJ240436113 DE-627 ger DE-627 rakwb BHASKAR, A.R. verfasserin aut Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| milk-fat RIZVI, S.S.H. verfasserin aut SHERBON, J.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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10.1111/j.1365-2621.1993.tb09350.x doi (DE-627)NLEJ240436113 DE-627 ger DE-627 rakwb BHASKAR, A.R. verfasserin aut Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| milk-fat RIZVI, S.S.H. verfasserin aut SHERBON, J.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 4 0 |
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A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). |
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A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). |
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A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1). |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240436113</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111941.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1993.tb09350.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240436113</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">BHASKAR, A.R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1-S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short-chain (C4-C8) and medium-chain (C10-C12) fatty acids increased from S1S5. The long-chain and unsaturated fatty acids (C14-C18) decreased gradually from S1-S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β-carotene concentration increased by 145% in the raffinate (S1).</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">milk-fat</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">RIZVI, S.S.H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">SHERBON, J.W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">58(1993), 4, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:58</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1993.tb09350.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">58</subfield><subfield code="j">1993</subfield><subfield code="e">4</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.40236 |