Response surfaces of total oil yield of turmeric (Curcuma longa) in supercritical carbon dioxide

Citation
G. Began et al., Response surfaces of total oil yield of turmeric (Curcuma longa) in supercritical carbon dioxide, FOOD RES IN, 33(5), 2000, pp. 341-345
Citations number
13
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD RESEARCH INTERNATIONAL
ISSN journal
09639969 → ACNP
Volume
33
Issue
5
Year of publication
2000
Pages
341 - 345
Database
ISI
SICI code
0963-9969(2000)33:5<341:RSOTOY>2.0.ZU;2-L
Abstract
The process variables pressure, temperature and flow rate were studied for optimisation of total oil yield by response surface methodology following a Box-Behnken design of experiments. The results indicated: (a) a rise in th e temperature of extraction leads to decrease in oil yield. (b) The optimum pressure for the extraction of oil was found to be 22.5 MPa. (c) general i ncrease in oil yield with an increase in flow rate. The experimental oil yi eld is in good agreement with the predicted one. The response surface metho dology used in this study was able to predict the optimal extraction condit ions for the total yield of turmeric oil. (C) 2000 Elsevier Science Ltd. Al l rights reserved.