The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out...

Full description

Bibliographic Details
Main Authors:	Edi Kusnadi, Asep, Selamat, Jinap, Abdul Rahman, Russly, Akanda, Md Jahurul Haque, Ghafoor, Kashif, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English English English
Published:	Springer India 2016
Subjects:	R Medicine (General)
Online Access:	http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/1/effect_53862.pdf http://irep.iium.edu.my/53862/7/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures_WOS.pdf http://irep.iium.edu.my/53862/13/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures%20and%20temperatures%20on%20cocoa%20butter_SCOPUS.pdf

id	iium-53862
recordtype	eprints
spelling	iium-538622017-07-31T02:06:49Z http://irep.iium.edu.my/53862/ The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide Edi Kusnadi, Asep Selamat, Jinap Abdul Rahman, Russly Akanda, Md Jahurul Haque Ghafoor, Kashif Sarker, Md. Zaidul Islam R Medicine (General) The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out at pressures of 20 and 35 MPa, temperatures of 50 and 60 °C, and CO2 flow rates of 0.5, 1, 2, 4 mL min−1. The result shows that the yield of cocoa butter extract increased with increasing pressure, temperature, and flow rate and the optimum conditions for the maximum cocoa butter extraction were 35 MPa, 60 °C and 2 mL min−1, repectively. TGs and FAs were found to be similar in composition to those of cocoa butter obtained by conventional methods. The lower molecular weight TGs and FAs showed higher selectivity compared to higher molecular weight TGs and FAs. Springer India 2016-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/53862/1/effect_53862.pdf application/pdf en http://irep.iium.edu.my/53862/7/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures_WOS.pdf application/pdf en http://irep.iium.edu.my/53862/13/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures%20and%20temperatures%20on%20cocoa%20butter_SCOPUS.pdf Edi Kusnadi, Asep and Selamat, Jinap and Abdul Rahman, Russly and Akanda, Md Jahurul Haque and Ghafoor, Kashif and Sarker, Md. Zaidul Islam (2016) The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide. Journal of Food Science and Technology, 53 (5). pp. 2287-2297. ISSN 0022-1155 E-ISSN 0975-8402 http://link.springer.com/article/10.1007/s13197-016-2191-2 10.1007/s13197-016-2191-2
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	R Medicine (General)
spellingShingle	R Medicine (General) Edi Kusnadi, Asep Selamat, Jinap Abdul Rahman, Russly Akanda, Md Jahurul Haque Ghafoor, Kashif Sarker, Md. Zaidul Islam The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
description	The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out at pressures of 20 and 35 MPa, temperatures of 50 and 60 °C, and CO2 flow rates of 0.5, 1, 2, 4 mL min−1. The result shows that the yield of cocoa butter extract increased with increasing pressure, temperature, and flow rate and the optimum conditions for the maximum cocoa butter extraction were 35 MPa, 60 °C and 2 mL min−1, repectively. TGs and FAs were found to be similar in composition to those of cocoa butter obtained by conventional methods. The lower molecular weight TGs and FAs showed higher selectivity compared to higher molecular weight TGs and FAs.
format	Article
author	Edi Kusnadi, Asep Selamat, Jinap Abdul Rahman, Russly Akanda, Md Jahurul Haque Ghafoor, Kashif Sarker, Md. Zaidul Islam
author_facet	Edi Kusnadi, Asep Selamat, Jinap Abdul Rahman, Russly Akanda, Md Jahurul Haque Ghafoor, Kashif Sarker, Md. Zaidul Islam
author_sort	Edi Kusnadi, Asep
title	The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
title_short	The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
title_full	The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
title_fullStr	The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
title_full_unstemmed	The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
title_sort	effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
publisher	Springer India
publishDate	2016
url	http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/1/effect_53862.pdf http://irep.iium.edu.my/53862/7/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures_WOS.pdf http://irep.iium.edu.my/53862/13/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures%20and%20temperatures%20on%20cocoa%20butter_SCOPUS.pdf
first_indexed	2023-09-18T21:16:11Z
last_indexed	2023-09-18T21:16:11Z
_version_	1777411578118799360

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Similar Items