超临界CO2的情况
Rafael Chelala Moreira1, Rayanne Priscilla França de Melo2, Julian Martínez2
1University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
超临界二氧化碳 (SC-CO2) 为风味提取和香味合成提供了可持续的优势. 这种绿色溶剂为风味行业提供了温和的条件,节省了时间和可调节的选择性.
科学领域:
- 食品化学 食品化学
- 绿色化学 绿色化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 传统的风味提取和合成方法通常涉及恶劣的条件和有毒的溶剂.
- 在风味和芳香行业中,对可持续和高效的工艺的需求越来越大.
研究的目的:
- 审查超临界二氧化碳 (SC-CO2) 在香料行业的应用.
- 为了评估SC-CO2用于提取,分成和合成芳香 Ester.
- 将SC-CO2处理与传统技术进行比较.
主要方法:
- 审查关于SC-CO2在风味和香味生产中的应用现有文献.
- 与传统方法相比,分析SC-CO2的优缺点.
- 讨论影响SC-CO2选择性的工艺参数 (压力,温度).
主要成果:
- SC-CO2可以有效地提取和分化风味化合物.
- SC-CO2 作为一种可行的反应介质,用于产生芳香 Ester.
- SC-CO2处理提供了温和的条件,时间效率,降低毒性和提高可持续性.
- 通过调整压力和温度,可以精确控制溶剂选择性.
结论:
- 超临界二氧化碳为口味行业提供了一个有前途的绿色技术.
- SC-CO2促进了高选择性芳香化合物的产生.
- 它在芳香技术和相关领域的应用具有显著的潜力.
更多相关视频
10:06Microfluidic Fabrication Techniques for High-Pressure Testing of Microscale Supercritical CO2 Foam Transport in Fractured Unconventional Reservoirs
Published on: July 2, 2020
06:26Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source
Published on: August 17, 2018
相关概念视频
Supercritical Fluid Chromatography
SFC utilizes a supercritical fluid mobile phase,...
Superconductor
Phase Diagrams
Types Of Superconductors
Vapor Pressure Lowering
Dissolving a nonvolatile substance in volatile liquid results in a lowering of the liquid’s vapor pressure. This phenomenon can be explained by considering the effect of added solute molecules on the liquid's vaporization and condensation processes. To vaporize, solvent molecules must be present at the surface of the solution....
Thermodynamics: Activity Coefficient
The activity coefficient is a measure of the deviation from ideal behavior. When the ionic strength of the solution is minimal, the activity coefficient of an ionic species is close to unity, making...
