The Experts below are selected from a list of 1917 Experts worldwide ranked by ideXlab platform

Mohd Omar Ab Kadir - One of the best experts on this subject based on the ideXlab platform.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ⩽150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted Palm Kernel Cake.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Abstract Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample ( p

Nik Norulaini Nik Ab Rahman - One of the best experts on this subject based on the ideXlab platform.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ⩽150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted Palm Kernel Cake.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Abstract Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample ( p

Sawsan S. Al-rawi - One of the best experts on this subject based on the ideXlab platform.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ⩽150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted Palm Kernel Cake.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Abstract Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample ( p

Ahmad H. Ibrahim - One of the best experts on this subject based on the ideXlab platform.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ⩽150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted Palm Kernel Cake.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Abstract Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample ( p

Moftah M. Ben Nama - One of the best experts on this subject based on the ideXlab platform.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ⩽150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted Palm Kernel Cake.

  • Supercritical carbon dioxide extraction of the residual oil from Palm Kernel Cake
    Journal of Food Engineering, 2012
    Co-Authors: Nik Norulaini Nik Ab Rahman, Sawsan S. Al-rawi, Ahmad H. Ibrahim, Moftah M. Ben Nama, Mohd Omar Ab Kadir
    Abstract:

    Abstract Palm Kernel Cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the Palm Kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40–70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ⩽106, ⩽150, ⩽180, ⩽250 and ⩽450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample ( p