Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil so...
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Veröffentlicht in: | International journal of food engineering 2012-05, Vol.8 (1) |
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container_title | International journal of food engineering |
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creator | Sandi, Délcio Araújo, Júlio M.A. Montes-Montes, Everaldo J. Coimbra, Jane S.R. Ferreira, Sandra R.S. |
description | Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values. |
doi_str_mv | 10.1515/1556-3758.2058 |
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The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. 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The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values.</description><subject>cafestol</subject><subject>carbon dioxide</subject><subject>coffee oil</subject><subject>kahweol</subject><subject>mathematical models</subject><subject>oils</subject><subject>solubility</subject><subject>solubility modeling</subject><subject>supercritical fluid extraction</subject><subject>temperature</subject><issn>1556-3758</issn><issn>1556-3758</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNp1UMtOwzAQtBBIlMKVK_6BFD9qOzmiqBSkVhVNOVuOH1VKGld2Ktq_J1FQxYXTjlYzOzsDwCNGE8wwe8aM8YQKlk4IYukVGF0W13_wLbiLcYcQI0KIESiW3ti6arZwVdVwdmqD0m3lG-iC38N5sLaBqjFw7VVsrYG5d85aWJ7h0qomQu9gcTzYoEPVVlrVMF-Re3DjVB3tw-8cg83rbJO_JYvV_D1_WSSaZqhNBMEl4djqNOMmM6QkYspst-TECaa0RZRmjmnDKTHOKs1QiYg2hjuSEUzHYDKc1cHHGKyTh1DtVThLjGTfiOxDyz607BvpBOkg-FZ1a4Ox23A8d0Du_DE03af_CNPeKxmkVdfC6WKkwpfkoiPKj81UipzRYp1nsrd6GvhOeam2oYrysyAITxHCjBOR0R9ixXz0</recordid><startdate>20120516</startdate><enddate>20120516</enddate><creator>Sandi, Délcio</creator><creator>Araújo, Júlio M.A.</creator><creator>Montes-Montes, Everaldo J.</creator><creator>Coimbra, Jane S.R.</creator><creator>Ferreira, Sandra R.S.</creator><general>De Gruyter</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20120516</creationdate><title>Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2</title><author>Sandi, Délcio ; Araújo, Júlio M.A. ; Montes-Montes, Everaldo J. ; Coimbra, Jane S.R. ; Ferreira, Sandra R.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c390t-721b261ec896d9d2b2745e21b62f75ace0339f5cd632dfeac50b02cdd6f29213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>cafestol</topic><topic>carbon dioxide</topic><topic>coffee oil</topic><topic>kahweol</topic><topic>mathematical models</topic><topic>oils</topic><topic>solubility</topic><topic>solubility modeling</topic><topic>supercritical fluid extraction</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sandi, Délcio</creatorcontrib><creatorcontrib>Araújo, Júlio M.A.</creatorcontrib><creatorcontrib>Montes-Montes, Everaldo J.</creatorcontrib><creatorcontrib>Coimbra, Jane S.R.</creatorcontrib><creatorcontrib>Ferreira, Sandra R.S.</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><jtitle>International journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sandi, Délcio</au><au>Araújo, Júlio M.A.</au><au>Montes-Montes, Everaldo J.</au><au>Coimbra, Jane S.R.</au><au>Ferreira, Sandra R.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2</atitle><jtitle>International journal of food engineering</jtitle><date>2012-05-16</date><risdate>2012</risdate><volume>8</volume><issue>1</issue><issn>1556-3758</issn><eissn>1556-3758</eissn><abstract>Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values.</abstract><pub>De Gruyter</pub><doi>10.1515/1556-3758.2058</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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subjects | cafestol carbon dioxide coffee oil kahweol mathematical models oils solubility solubility modeling supercritical fluid extraction temperature |
title | Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2 |
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