Modeling oil extraction from green and roasted coffee by means of supercritical CO2
| dc.contributor.author | Sandi, Délcio | |
| dc.contributor.author | Araújo, Júlio M. A. | |
| dc.contributor.author | Montes- Montes, Everaldo J. | |
| dc.contributor.author | Coimbra, Jane S. R. | |
| dc.contributor.author | Ferreira, Sandra R. S. | |
| dc.date.accessioned | 2019-01-23T13:11:41Z | |
| dc.date.available | 2019-01-23T13:11:41Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values. | en |
| dc.format | pt-BR | |
| dc.identifier.issn | 1556-3758 | |
| dc.identifier.uri | http://dx.doi.org/10.1515/1556-3758.2058 | |
| dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/23154 | |
| dc.language.iso | eng | pt-BR |
| dc.publisher | International Journal of Food Engineering | pt-BR |
| dc.relation.ispartofseries | Volume 8, Issue 1, Pages 1- 10, 2012 | pt-BR |
| dc.rights | Open Access | pt-BR |
| dc.subject | Supercritical fluid extraction | pt-BR |
| dc.subject | Coffee oil | pt-BR |
| dc.subject | Solubility modeling | pt-BR |
| dc.subject | Cafestol | pt-BR |
| dc.subject | Kahweol | pt-BR |
| dc.title | Modeling oil extraction from green and roasted coffee by means of supercritical CO2 | en |
| dc.type | Artigo | pt-BR |