Title of article :
Supercritical carbon dioxide (SC-CO2) extraction of palm kernel oil from palm kernel Original Research Article
Author/Authors :
I.S.M. Zaidul، نويسنده , , N.A. Nik Norulaini، نويسنده , , A.K. Mohd Omar، نويسنده , , R.L. Smith Jr.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Visual colour degradation of tomato puree and strawberry juice at three different pH values (2.5, 3.7 and 5) during thermal (100–140 °C, 0–120 min) and high pressure thermal (300–700 MPa, 60 min, 65 °C) treatments were studied. Hunter colour scale values
Keywords :
Supercritical extraction , Mass transfer , Palm kernel oil , Fatty acid constituents
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
