Formation of solid lipid microparticles from fully hydrogenated canola oil using supercritical carbon dioxide

A simple and green process based on supercritical carbon dioxide (SC–CO2) technology was used to produce solid lipid microparticles from fully hydrogenated canola oil (FHCO). The effects of pressure (122, 211 and 300 bar) and nozzle diameter (0.1, 0.3 and 14.3 mm) on the particle size, morphology, t...

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Veröffentlicht in:	Journal of food engineering 2016-06, Vol.178, p.137-144
Hauptverfasser:	Ciftci, Ozan Nazim, Temelli, Feral
Format:	Artikel
Sprache:	eng
Schlagworte:	Canola oil Carbon dioxide Formations Lipids Microparticles Morphology Nozzle Nozzles Solid lipid microparticles Solid lipids Supercritical carbon dioxide Surgical implants Thermal properties
Online-Zugang:	Volltext
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