Fluid-liquid equilibria of anhydrous milk fat with supercritical carbon dioxide
β Scribed by Zer-Ran Yu; Syed S.H. Rizvi; John A. Zollweg
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 567 KB
- Volume
- 5
- Category
- Article
- ISSN
- 0896-8446
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Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc
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## Abstract A polarity test mix consisting of acetophenone, __N__,__N__βdimethylaniline, naphthalene, 2βnaphthol, and __n__βtetracosane was spiked onto sand and extracted with carbon dioxide modified with acetonitrile, methanol, or toluene. The extracts were collected in chloroform, hexane, methano