The solubility of apricot kernel oil in supercritical carbon dioxide

Ozkal, SG
Yener, Meryem Esra
Bayindirli, L
The solubility of kernel oil from apricots (Prunus armeniaca L.) in supercritical carbon dioxide at 313.15, 323.15 and 333.15 K and at 15, 30, 45, 52.5 and 60 MPa was determined. Appropriate models were fitted to the data and the crossover pressure of apricot kernel oil was found to be between 20 and 30 MPa. Crossover pressure is a pressure value at which the effect of temperature on the solubility changes. Solubility increased as the temperature increased above the crossover pressure but decreased when temperature increased below the crossover pressure. It increased with an increase in pressure over all of the temperature range. The solubility data were well represented by models based on density but the best was found to be the Adachi & Lu equation. An empirical model that did not require density data for CO2 was proposed to relate solubility to temperature and pressure and it was found equally successful to the Adachi & Lu equation.


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Ozkal, SG; Yener, Meryem Esra; Salgin, U; Mehmetoglu, U (Springer Science and Business Media LLC, 2005-01-01)
Response Surface Methodology was used to determine the effects of solvent flow rate (1, 3 and 5 g/ min), pressure (300, 375 and 450 bar) and temperature (40, 50 and 60 degreesC) on hazelnut oil yield in supercritical carbon dioxide (SC-CO2). Oil yield was represented by a second order response surface equation (R-2 = 0.997) using Box-Bhenken design of experiments. Oil yield increased with increasing SC-CO2 flow rate, pressure and temperature. The maximum oil yield was predicted from the response surface equ...
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Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrati...
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BUYUKCAN, Mehmet; BOZOGLU, Faruk; Alpas, Hami (Wiley, 2009-08-01)
P>Clam (Venus gallina) and shrimp (Parapenaeus longirostris) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 degrees C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 degrees C, 10 min for shrimps and 220 MPa, 50 degrees C, 10 min for clams. HHP-treated samples stored at 25 degrees C (room tempertur) and 4 degrees C (refrigeration temperature) were analysed. According to t...
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The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...
Effect of Midsynthesis Addition of Silica to the Synthesis Medium on the Properties of MFI-Type Zeolite Membranes
Soydas, Belma; Kalıpçılar, Halil; Culfaz, Ali (American Chemical Society (ACS), 2010-06-02)
Thin zeolite membranes of MFI type were prepared on alpha-Al2O3 supports by midsynthesis addition of silica in a recirculating flow system at 95 degrees C The synthesis was started with the batch composition of 80SiO(2): 30TPAOH:1500H(2)O which was changed to 80SiO(2)center dot 9TPAOH:1500H(2)O by addition of silica Mkt 24, 48, or 72 h Compared to synthesis at constant composition. it is possible to affect the rates of nucleation and crystal growth to obtain membranes with better quality by changing the ove...
Citation Formats
S. Ozkal, M. E. Yener, and L. Bayindirli, “The solubility of apricot kernel oil in supercritical carbon dioxide,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 399–404, 2006, Accessed: 00, 2020. [Online]. Available: