Response surfaces of hazelnut oil yield in supercritical carbon dioxide

Response Surface Methodology was used to determine the effects of solvent flow rate (1, 3 and 5 g/ min), pressure (300, 375 and 450 bar) and temperature (40, 50 and 60 degreesC) on hazelnut oil yield in supercritical carbon dioxide (SC-CO2). Oil yield was represented by a second order response surface equation (R-2 = 0.997) using Box-Bhenken design of experiments. Oil yield increased with increasing SC-CO2 flow rate, pressure and temperature. The maximum oil yield was predicted from the response surface equation as 0.19 g oil/g hazelnut (34% of initial oil) when 4 g hazelnut particles (particle diameter < 0.85 mm) were extracted with 5 g/min SC-CO2 flow rate at 450 bar, and 60 degreesC for 10 min. Total extraction time at these conditions was predicted to be 35 min

Supercritical carbon dioxide extraction of hazelnut oil

Solubility of hazelnut oil in supercritical carbon dioxide (SC-CO2) was determined at 15-60MPa, and 40-60 degrees C. The crossover pressure of hazelnut oil was between 15 and 30MPa. The solubility increased with pressure, but increased with temperature above the crossover pressure. Hazelnut particles (1-2 mm) were extracted at 30-60MPa, and 40-60 degrees C with SC-CO2 flow rate of 2 ml/min. Extraction occurred in two periods. The released oil on the surface of particles was extracted in the fast extraction period, and 39% of the initial oil was recovered at each condition. However, the duration of the fast extraction period decreased with increased pressure and temperature. The unreleased oil in the intact cells was extracted in the slow extraction period. The maximum recovery was 59% at 60MPa and 60 degrees C, for 180 min of extraction. The fluid phase and solid phase mass transfer coefficients increased with increased pressure and temperature

Supercritical Carbon Dioxide Extraction and Characterization of Argentinean Chia Seed Oil

Extraction of chia seed oil was performed with supercritical carbon dioxide (SC-CO2). To investigate the effects of pressure and temperature on the oil solubility and yield, two isobaric (250 and 450 bar) and two isothermal (40 and 60 °C) extraction conditions were selected. The global extraction yield of chia oil increased with pressure enhancement, but temperature had a little influence on it. The maximum oil recovery using SC-CO2 at a mass flow rate of 8 kg/h was 97%, which was obtained at 60 °C, 450 bar for a 138-min extraction. The results showed that solubility changed from 4.8 g oil/kg CO2 at 60 °C–250 bar to 28.8 g oil/kg CO2 at 60 °C–450 bar. The final extract obtained by SC-CO2 under different conditions and Soxhlet extraction contained mainly α-linolenic (64.9–65.6%) and linoleic (19.8–20.3%) acids. SC-CO2 extraction is an interesting alternative methodology because it is possible to achieve a chia oil yield close to that obtained by conventional extraction with a similar fatty acid composition using an environmentally friendly process.Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Mattea, Facundo. Universidad de Valladolid; EspañaFil: Cardarelli, Damián Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Mattea, Miguel Angel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin