Feasibility of using supercritical carbon dioxide for extracting oil from whole pecans

Pecans are especially susceptible to oxidative rancidity because of their high oil content. This study was conducted to determine the feasibility of extending the shelf life of intact pecan halves using supercritical fluid (SCFE) oil extraction. Static and continuous flow carbon dioxide SCFE process...

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Bibliographic Details
Published inTransactions of the ASAE Vol. 38; no. 6
Main Authors Zhang, C. (Oklahoma State University, Stillwater, OK.), Brusewitz, G.H, Maness, N.O, Gasem, K.A.M
Format Journal Article
LanguageEnglish
Published 01.01.1995
Subjects
ACEITES VEGETALES
CALIDAD
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
HUILE VEGETALE
METHODE
METODOS
NOIX DE PECAN
PACANA
PRESION
PRESSION
QUALITE
RENDEMENT
RENDIMIENTO
TEMPERATURA
TEMPERATURE
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Summary:Pecans are especially susceptible to oxidative rancidity because of their high oil content. This study was conducted to determine the feasibility of extending the shelf life of intact pecan halves using supercritical fluid (SCFE) oil extraction. Static and continuous flow carbon dioxide SCFE processes were investigated. Experiments with static gaseous carbon dioxide at 40 to 100 degrees C, 3.5 to 10.3 MPa removed up to 10% oil within 6 h. Long extraction times and short depressurization times tended to produce cracked or broken kernels on occasion. In the continuous flow SCFE process, temperature had a greater effect than pressure in increasing the amount of oil removed over the range of experimental conditions employed, 40 degrees to 80 degrees C, 17.7 to 68.9 MPa. Oil recovery in 2.7 h ranged from 41 to 77% at 40 degrees C, 41.34 MPa and 80 degrees C, 68.90 MPa, respectively. The SCFE processes yielded pecan oil recovery rates ranging from 0.18 to 0.31%/L of CO2 and produced lighter colored pecans
Bibliography:9605217
Q04
Q02
ISSN:0001-2351
2151-0059
DOI:10.13031/2013.28003