Microstructure-extractability relationships in the extraction of prepelletized Jalapeno peppers with supercritical carbon dioxide

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dc.contributor.authorUquiche, E
dc.contributor.authorDel Valle, JM
dc.contributor.authorIhl, M
dc.date.accessioned2024-01-10T13:50:34Z
dc.date.available2024-01-10T13:50:34Z
dc.date.issued2005
dc.description.abstractThere is a need to increase vessel loads for high-pressure batch processes such as supercritical fluid extraction of solid substrates, but a precompacting treatment such as pelletization may negatively affect mass transfer rates. This work was aimed to quantify the effect of the microstructure of Jalapeno pepper pellets on the extraction rate and yield of oleoresins when using supercritical CO2 at 40 degrees C and 320 bar as the solvent, so as to contribute with basic information that will help optimize pelletization treatments for solid substrates. Four types of substrates were obtained by considering 2 initial particle sizes and 2 initial moisture levels before pelletization, and the inner porosity and tortuosity of the resulting pellets were estimated. The internal mass transfer was favored in pellets showing a better distribution and connectedness of pores, and the extraction rate and yield improved when using pellets from flakes instead of milled flakes, with initial sample moisture exhibiting a more limited effect. A reduction in the particle size of the pellets improved mass transfer but caused a reduction in packing density, and these 2 factors had opposite effects on the "volumetric yield" of the process (mass of recovered solute per unit time and per unit volume of extraction vessel), which was also affected by prepelletizing sample conditioning.
dc.fechaingreso.objetodigital2024-06-13
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.2005.tb11442.x
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79540
dc.identifier.wosidWOS:000231229100014
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero6
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherWILEY
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectextraction
dc.subjectJalapeno pepper
dc.subjectmicrostructure
dc.subjectpelletization
dc.subjectsupercritical CO2
dc.subjectSOLUBILITY
dc.subjectDIFFUSION
dc.subjectMASS
dc.subjectCO2
dc.titleMicrostructure-extractability relationships in the extraction of prepelletized Jalapeno peppers with supercritical carbon dioxide
dc.typeartículo
dc.volumen70
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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