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Continuous supercritical carbon dioxide processing of palm oil
Date
1996-02-01
Author
Ooi, CK
Bhaskar, A
Yener, Meryem Esra
Tuan, DQ
Hsu, J
Rizvi, SSH
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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Crude palm oil was processed by continuous supercritical carbon dioxide. The process reduces the contents of free fatty acids, monoglycerides and diglycerides, certain triglycerides, and some carotenes. The refined palm oil from the process has less than 0.1% free fatty acids, higher carotene content, and low diglycerides. Solubility of palm oil in supercritical carbon dioxide increased with pressure. A co-solvent improves the refining process of palm oil.
Subject Keywords
Carotenes
,
Co-solvent
,
Diglycerides
,
Free fatty acids
,
Monoglycerides
,
Palm oil
,
Solubility of palm oil
,
Supercritical carbon dioxide
,
Vitamin E
URI
https://hdl.handle.net/11511/38324
Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
DOI
https://doi.org/10.1007/bf02523901
Collections
Department of Food Engineering, Article
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BibTeX
C. Ooi, A. Bhaskar, M. E. Yener, D. Tuan, J. Hsu, and S. Rizvi, “Continuous supercritical carbon dioxide processing of palm oil,”
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
, pp. 233–237, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38324.