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	An experimental investigation into the solubility of Moringa oleifera oil in supercritical carbon dioxide
	Zhao, S. W.
刊名	Journal of Food Engineering
	2014
卷号	138页码:42014
ISSN号	0260-8774
中文摘要	The solubility of Moringa oleifera oil in supercritical CO2 was investigated using a laboratory scale supercritical fluid extraction system operating at temperatures from 333 K to 373 K and pressures from 20 to 50 MPa. The oil solubility was found to be between 0.64 and 12.68 (g/kg CO2). The results showed that the solubility increased with increasing pressure under isothermal conditions. However, the effect of temperature showed different trends depending on the pressures. To generalise the experimental results, four models were employed to correlate the solubility data, including the Peng-Robinson equation of state and three density based models, namely, the Chrastil, del Valle and Aguilera, Adachi and Lu models. While all four models correlated the experimental data very well, the del Valle and Aguilera model showed the best fit. The Peng-Robinson equation of state enabled a thermodynamic explanation of the observed experimental trends of the variations in the M. oleifera oil solubility in supercritical CO2. (C) 2014 Elsevier Ltd. All rights reserved.
语种	英语
公开日期	2015-02-11
内容类型	期刊论文
源URL	[http://ir.xtbg.org.cn/handle/353005/8299]
专题	西双版纳热带植物园_热带植物资源可持续利用重点实验室特色文献_星油藤相关文献
推荐引用方式 GB/T 7714	Zhao, S. W.. An experimental investigation into the solubility of Moringa oleifera oil in supercritical carbon dioxide[J]. Journal of Food Engineering,2014,138:42014.
APA	Zhao, S. W..(2014).An experimental investigation into the solubility of Moringa oleifera oil in supercritical carbon dioxide.Journal of Food Engineering,138,42014.
MLA	Zhao, S. W.."An experimental investigation into the solubility of Moringa oleifera oil in supercritical carbon dioxide".Journal of Food Engineering 138(2014):42014.

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