| 超临界CO2萃取肉豆蔻油的工艺优化及其动力学研究 |
| |
| 引用本文： | 刘军军,龚晓宇,明鸣,李超.超临界CO2萃取肉豆蔻油的工艺优化及其动力学研究[J].食品工业,2012(5):14-17. |
| |
| 作者姓名： | 刘军军 龚晓宇 明鸣 李超 |
| |
| 作者单位： | 徐州工程学院食品工程学院 |
| |
| 基金项目： | 江苏省高等学校大学生实践创新训练计划项目;徐州工程学院培育项目(XKY2010113) |
| |
| 摘 要： | 以优化超临界CO2萃取肉豆蔻油的工艺条件,并建立萃取的动力学模型为目的,采用正交试验确定萃取的最优工艺条件;根据质量衡算微分模型,运用Fick第一定律,建立萃取的动力学模型。结果表明,超临界CO2萃取肉豆蔻油的最优工艺条件为CO2流量22 L/h、萃取温度55℃,萃取压力32 MPa,萃取时间3.0 h,此时得率为43.8%;E=46.62×(1-e-0.8521×t)为超临界CO2萃取肉豆蔻油的动力学模型方程,该动力学模型能很好地模拟萃取的过程,表明超临界CO2萃取肉豆蔻油是可行的。
|
| 关 键 词： | 超临界CO2萃取 油 肉豆蔻 动力学模型 |
Optimization and Kinetic Model of Extraction of Volatile Oil from Nutmeg by Supercritical CO2 Extraction |
| |
| Liu Jun-jun,Gong Xiao-yu,Ming Ming,Li Chao.Optimization and Kinetic Model of Extraction of Volatile Oil from Nutmeg by Supercritical CO2 Extraction[J].The Food Industry,2012(5):14-17. |
| |
| Authors: | Liu Jun-jun Gong Xiao-yu Ming Ming Li Chao |
| |
| Affiliation: | College of Food Engineering,Xuzhou Institute of Technology(Xuzhou 221000) |
| |
| Abstract: | The supercritical CO2 extraction of volatile oil from nutmeg was optimized,and the dynamic model of the extraction process was established.The optimal parameters was studied by using orthogonal test,the dynamic model of the extraction process was established basing on the partial differential mathematical model of mass balance and the Fick’s first law.The results showed that the optimal extraction conditions were CO2 flow rate 22 L/h,extraction temperature 55 ℃,extraction pressure 32 MPa and extraction time 3.0 h,and the extraction yield of volatile oil from nutmeg was 43.8%.E=46.62×(1-e-0.8521×t) was the dynamic model equation of SCE,and the dynamic model was well used to model the extraction process.The extraction of volatile oil from nutmeg by SCE was feasible. |
| |
| Keywords: | supercritical CO2 extraction volatile oil nutmeg kinetic model |
| 本文献已被 CNKI 等数据库收录！ |
|
