• Media type: E-Article
  • Title: ONION FLAVOR RECOVERY IN THE PROCESS OF ADSORPTION AND SUPERCRITICAL CARBON DIOXIDE DESORPTION
  • Contributor: GUYER, DANIEL E.; SAENGCHAROENRAT, CHULAPORN; LIRA, CARL T.
  • imprint: Wiley, 2005
  • Published in: Journal of Food Process Engineering
  • Language: English
  • DOI: 10.1111/j.1745-4530.2005.00378.x
  • ISSN: 0145-8876; 1745-4530
  • Keywords: General Chemical Engineering ; Food Science
  • Origination:
  • Footnote:
  • Description: <jats:title>ABSTRACT</jats:title><jats:p> <jats:italic>Recovery of onion oil from onion juice was accomplished by adsorption of onion oil onto a polymeric adsorbent prior to supercritical carbon dioxide desorption. At 20.7 MPa, 37C, with a carbon dioxide flow rate of 1 L standard temperature and pressure (STP) per minute, an increase in the amount of onion juice used to load the adsorbent from 1 to 6 L resulted in an increase in the gravimetric yield of onion oil desorbed by weight. Additionally, the weight of onion oil desorbed per volume of carbon dioxide used increased. However, the gravimetric yield of onion oil by percentage with respect to the amount of onion juice fed through the adsorbent decreased.</jats:italic> </jats:p>