Deacidification of Soybean Oil Using Membrane Processing and Subcritical Carbon Dioxide

Vegetable oils have been deacidified using supercritical carbon dioxide and membrane processing. However, the pressures required are substantially greater than those used in industry. Therefore, the feasibility of using subcritical carbon dioxide (at much lower pressures) and membrane processing to...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2008-02, Vol.85 (2), p.189-196
Hauptverfasser:	Lai, Louise L, Soheili, Kambiz C, Artz, William E
Format:	Artikel
Sprache:	eng
Schlagworte:	acidification Agriculture Biological and medical sciences Biomaterials Biotechnology Carbon dioxide Chemicals Chemistry Chemistry and Materials Science Fat industries Food industries Food Science Fundamental and applied biological sciences. Psychology Industrial Chemistry/Chemical Engineering Membrane separation Membrane technology Membranes Oil refining Oils & fats Original Paper Solubility Soybean oil Soybeans supercritical fluid extraction Supercritical fluids Temperature Vegetable oils Viscosity
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