Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling |
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Authors: | Luis Vzquez Andrs M Hurtado-Benavides Guillermo Reglero Tiziana Fornari Elena Ibez Francisco J Seorns |
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Affiliation: | aSección Departamental Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain;bFacultad de Ingeniería Agroindustrial, Universidad de Nariño, Pasto, Colombia;cInstituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, 3, 28006 Madrid, Spain |
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Abstract: | Supercritical carbon dioxide was used as an extractive solvent to remove free fatty acids from cold-pressed olive oil. Crude oil of different acidity content (from 0.5 to 4.0 wt%) was extracted in a packed column at 313 K and pressures of 180, 234 and 250 bar. The group contribution equation of state was employed to simulate the separation process, representing the oil as a simple pseudo-binary oleic acid + triolein mixture. Despite the simple representation of oil composition to simulate the deacidification process, a satisfactory agreement between the experimental and calculated yields and acidity of raffinates was obtained. The thermodynamic model was employed to study a continuous countercurrent multistage extraction process which yielded a raffinate having acidity lower than 0.7 wt%, when crude olive oil with different FFA content was processed. |
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Keywords: | Deacidification Fatty acids Supercritical fluid extraction Group contribution equation of state Simulation |
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