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熱力学平衡物性に基づく新しい半回分式超臨界抽出モデルの開発

  • Published:2023-09-15 Issue:9 Volume:70 Page:443-450
  • ISSN:1341-027X
  • Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
  • language:en
  • Short-container-title:J. Food Sci. Technol. Res.

Author:

Ota Masaki1,Urabe Masato1,Nomura Koichiro2,Hiraga Yuya2,Watanabe Masaru2,Inomata Hiroshi2

Affiliation:

1. Department of Frontier Science for Advanced Environment, Graduate School of Environmental Studies, Tohoku University

2. Research Center of Supercritical Fluid Technology, Department of Chemical Engineering, Graduate School of Engineering, Tohoku University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference8 articles.

1. 1) Sovová, H. (1994). Rate of the vegetable oil extraction with supercritical CO2—I. Modeling of extraction curves. Chem. Eng. Sci., 49, 409–414.

2. 2) Sovová, H., Kučera, J., and Jež, J. (1994). Rate of the vegetable oil extraction with supercritical CO2—II. Extraction of grape oil. Chem. Eng. Sci., 49, 415–420.

3. 3) Goodarznia, I. and Eikani, M.H. (1998). Supercritical carbon dioxide extraction of essential oils: Modeling and simulation Advection-Diffusion model. Chem. Eng. Sci., 53, 1387–1395.

4. 4) Ota, M., Iriuchijima, I., Nomura, K., Sato, Y., and Inomata, H. (2010). Solubility estimation of high-value natural products in supercritical CO2 using a dynamic extraction model. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 57, 467–471 (大田昌樹, 入内島斎, 野村幸一郎, 佐藤善之, 猪股 宏. 抽出実験に基づく超臨界二酸化炭素に対する稀少天然成分の溶解度推定, 日本食品科学工学会誌).

5. 5) Ota, M., Oda, E., Kataoka S., Sato, Y., and Inomata, H. (2018). Supercritical fluid extraction of high-value natural products from buttermilk analyzed by a dynamic extraction model. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 65, 251–258 (大田昌樹, 小田絵里佳, 片岡駿友, 佐藤善之, 猪股 宏. 乳製品副産物からの極性脂質に関する超臨界流体抽出とモデル解析による溶解度の推定, 日本食品科学工学会誌).
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