Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
|Ting, May and Then, Siew and Saptoro, Agus and Panau, Freddie. 2013. Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper. International Journal of Food Engineering. 10 (1): 1-15.
Bioactive compound, namely piperine, was extracted from Sarawak black pepper using supercritical carbon dioxide extraction. Experiments were carried out in the range of 3,000–5,000 psi (20.7–34.4 MPa) pressures, 318–328 K temperatures, 0.4–1 mm mean particle sizes and 5–10 ml/min carbon dioxide flow rates. Experimental data analysis shows that extraction yield is mainly influenced by pressure, particle size and coupled-interactions between these two variables. Extraction process was modeled accounting for intraparticle diffusion and external mass transfer. The kinetics parameters for the internal and external mass transfers were evaluated and estimated. Mass transfer correlation was also developed. From simulation results, good agreement between experimental and simulated data has been found.
|mass transfer coefficients
|supercritical fluid extraction
|Sarawak black pepper
|mass transfer correlation
|Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
|International Journal of Food Engineering
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