Effects of supercritical carbon dioxide conditions on onion oil desorption

• Published in: Journal of food engineering Vol. 63; no. 1; pp. 33 - 37
• Main Authors: Saengcharoenrat, Chulaporn, Guyer, Daniel E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2004; Elsevier
• Subjects: Adsorption; Biological and medical sciences; Desorption; Extraction; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Onion; Supercritical carbon dioxide; Desorption; Extraction; Supercritical carbon dioxide; Adsorption; Onion; Allium cepa; Liliaceae; Monocotyledones; Vegetables; Oil; Angiospermae; Carbon dioxide; Spermatophyta
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(03)00279-6

Desorption of onion oil from adsorbent beds loaded with one liter of onion juice by supercritical carbon dioxide at different pressure, temperature, and density was investigated. At constant temperature; when density was increased from 0.69 to 0.86 g/ml at 37 °C, the gravimetric yield of onion oil by percentage was increased from 0.0112% to 0.0222%. When density was increased from 0.79 to 0.86 g/ml at 50 °C, the gravimetric yield of onion oil by percentage was increased from 0.0189% to 0.0231%. At constant density of 0.86 g/ml, an increase in temperature from 37 to 50 °C increased the gravimetric yield of onion oil by percentage from 0.0222% to 0.0231%. Yield difference was significant ( p=0.05) only for the 0.69–0.86 g/ml density difference. Similar composition onion oil desorbed at the different supercritical carbon dioxide conditions was found by using GC-MS in the analysis of onion oil.