The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Chiehming J Chang - One of the best experts on this subject based on the ideXlab platform.
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supercritical carbon dioxide extraction and Deacidification of rice bran oil
Journal of Supercritical Fluids, 2008Co-Authors: Chaorui Chen, Chihhung Wang, Lingya Wang, Zihhao Hong, Shuohsiu Chen, Chiehming J ChangAbstract:Abstract This study examined pilot-scale extraction and lab-scale Deacidification of rice bran oil by using supercritical carbon dioxide (SC-CO 2 ). Two purest gamma-oryzanols (γ-oryzanols) (>98 wt%) were initially obtained by preparative reverse-phase high-performance liquid chromatography. Supercritical carbon dioxide extraction at 300 bar and 313 K from 1.03 kg powdered rice bran indicated a total yield of oil of 15.7% with a free fatty acids content of 3.75%, obtained from 20.5 kg of carbon dioxide in 8 h. In the SC-CO 2 Deacidification, pressure ranged from 200 bar to 300 bar, temperature ranged from 343 K to 363 K and consumption of carbon dioxide ranged from 900 g to 2700 g: the efficiency of removal of free fatty acids from 13 g extracted oil in Deacidification at 250 bar and 353 K reached 97.8% using 2700 g of carbon dioxide. Finally, three-factor center composite scheme of response surface methodology was employed in designing a SC-CO 2 Deacidification system, which demonstrated that the pressure and consumption of carbon dioxide are significant in retaining triglycerides and in removing free fatty acids from rice bran oil.
B.l. Attri - One of the best experts on this subject based on the ideXlab platform.
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A note on Deacidification activity of Schizosaccharomyces pombe in plum must of variable compositions
Journal of Applied Bacteriology, 1991Co-Authors: V.k. Joshi, P.c. Sharma, B.l. AttriAbstract:The effects of varying levels of pH, ethanol, SO2 and N sources on the Deacidification activity of Schizosaccharomyces pombe during plum must fermentation were examined. The Deacidification activity of the yeast was rapid at pH 3·0–4·5 but was adversely affected at pH 2·5 in the initial stages of wine fermentation. Plum must with 150 ppm SO2 was effective in enhancing the activity, while the major effect of higher SO2 concentration in the must was the slower start of the process. The addition of ammonium sulphate in must enhanced the acid reduction. The Deacidification activity of the yeast was quite susceptible to higher concentrations of ethanol (5–15%). The colour of the wine depended on the quantity of acid utilized by the yeast and the phenomenon was reversible. Red colour units of the wine were positively correlated with acidity, whereas blue and yellow units were inversely related to this character.
Chaorui Chen - One of the best experts on this subject based on the ideXlab platform.
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supercritical carbon dioxide extraction and Deacidification of rice bran oil
Journal of Supercritical Fluids, 2008Co-Authors: Chaorui Chen, Chihhung Wang, Lingya Wang, Zihhao Hong, Shuohsiu Chen, Chiehming J ChangAbstract:Abstract This study examined pilot-scale extraction and lab-scale Deacidification of rice bran oil by using supercritical carbon dioxide (SC-CO 2 ). Two purest gamma-oryzanols (γ-oryzanols) (>98 wt%) were initially obtained by preparative reverse-phase high-performance liquid chromatography. Supercritical carbon dioxide extraction at 300 bar and 313 K from 1.03 kg powdered rice bran indicated a total yield of oil of 15.7% with a free fatty acids content of 3.75%, obtained from 20.5 kg of carbon dioxide in 8 h. In the SC-CO 2 Deacidification, pressure ranged from 200 bar to 300 bar, temperature ranged from 343 K to 363 K and consumption of carbon dioxide ranged from 900 g to 2700 g: the efficiency of removal of free fatty acids from 13 g extracted oil in Deacidification at 250 bar and 353 K reached 97.8% using 2700 g of carbon dioxide. Finally, three-factor center composite scheme of response surface methodology was employed in designing a SC-CO 2 Deacidification system, which demonstrated that the pressure and consumption of carbon dioxide are significant in retaining triglycerides and in removing free fatty acids from rice bran oil.
Lingya Wang - One of the best experts on this subject based on the ideXlab platform.
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supercritical carbon dioxide extraction and Deacidification of rice bran oil
Journal of Supercritical Fluids, 2008Co-Authors: Chaorui Chen, Chihhung Wang, Lingya Wang, Zihhao Hong, Shuohsiu Chen, Chiehming J ChangAbstract:Abstract This study examined pilot-scale extraction and lab-scale Deacidification of rice bran oil by using supercritical carbon dioxide (SC-CO 2 ). Two purest gamma-oryzanols (γ-oryzanols) (>98 wt%) were initially obtained by preparative reverse-phase high-performance liquid chromatography. Supercritical carbon dioxide extraction at 300 bar and 313 K from 1.03 kg powdered rice bran indicated a total yield of oil of 15.7% with a free fatty acids content of 3.75%, obtained from 20.5 kg of carbon dioxide in 8 h. In the SC-CO 2 Deacidification, pressure ranged from 200 bar to 300 bar, temperature ranged from 343 K to 363 K and consumption of carbon dioxide ranged from 900 g to 2700 g: the efficiency of removal of free fatty acids from 13 g extracted oil in Deacidification at 250 bar and 353 K reached 97.8% using 2700 g of carbon dioxide. Finally, three-factor center composite scheme of response surface methodology was employed in designing a SC-CO 2 Deacidification system, which demonstrated that the pressure and consumption of carbon dioxide are significant in retaining triglycerides and in removing free fatty acids from rice bran oil.
Chihhung Wang - One of the best experts on this subject based on the ideXlab platform.
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supercritical carbon dioxide extraction and Deacidification of rice bran oil
Journal of Supercritical Fluids, 2008Co-Authors: Chaorui Chen, Chihhung Wang, Lingya Wang, Zihhao Hong, Shuohsiu Chen, Chiehming J ChangAbstract:Abstract This study examined pilot-scale extraction and lab-scale Deacidification of rice bran oil by using supercritical carbon dioxide (SC-CO 2 ). Two purest gamma-oryzanols (γ-oryzanols) (>98 wt%) were initially obtained by preparative reverse-phase high-performance liquid chromatography. Supercritical carbon dioxide extraction at 300 bar and 313 K from 1.03 kg powdered rice bran indicated a total yield of oil of 15.7% with a free fatty acids content of 3.75%, obtained from 20.5 kg of carbon dioxide in 8 h. In the SC-CO 2 Deacidification, pressure ranged from 200 bar to 300 bar, temperature ranged from 343 K to 363 K and consumption of carbon dioxide ranged from 900 g to 2700 g: the efficiency of removal of free fatty acids from 13 g extracted oil in Deacidification at 250 bar and 353 K reached 97.8% using 2700 g of carbon dioxide. Finally, three-factor center composite scheme of response surface methodology was employed in designing a SC-CO 2 Deacidification system, which demonstrated that the pressure and consumption of carbon dioxide are significant in retaining triglycerides and in removing free fatty acids from rice bran oil.