Effects of Moisture and pH on Supercritical Fluid Extraction of Cocoa Butter

被引：4

作者：

Jinap, Selamat ^{[1
,2
]}

Kusnadi, Asep Edi ^{[1
,3
]}

Akanda, Md. Jahurul Haque ^{[1
,4
]}

Abd Rahman, Russly ^{[5
]}

Ferdosh, Sahena ^{[4
]}

Sarker, Md. Zaidul Islam ^{[6
]}

机构：

[1] Univ Putra Malaysia, Food Safety Res Ctr FOSREC, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Inst Trop Agr, Serdang 43400, Selangor, Malaysia

[3] Univ Pasundan, Fac Engn, Bandung, Indonesia

[4] Univ Sains Malaysia, Sch Ind Technol, Minden 11800, Penang, Malaysia

[5] Univ Putra Malaysia, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

[6] Int Islamic Univ Malaysia, Dept Pharmaceut Technol, Kulliyyah Pharm, Kuantan 25200, Pahang, Malaysia

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 09期

关键词：

Cocoa butter; Moisture content; Alkali treatment; pH; Supercritical fluid; Fatty acid; Tryglycerides; CARBON-DIOXIDE EXTRACTION; PALM KERNEL; LAURIC ACID; OIL; CO2; TRIGLYCERIDES; SOLUBILITY; EXPRESSION; SEPARATION; CANOLA;

D O I：

10.1007/s11947-012-0983-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH of the cocoa liquor was maintained at 5.0-5.9, 6.8-7.2 and 7.5-7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO2) for the moisture content study and SC-CO2 with 25 % ethanol as a cosolvent for the pH-level alkali treatment study, at 35 MPa, 60 A degrees C and 2 ml/min. The results showed that increases in moisture content and pH level significantly (p < 0.05) increase the yield efficiency. A moisture content of 9.79 % and pH-alkali treatment at 7.5-7.9 produced the highest yield (60.36 % and 73.70 % at 20 and 18 h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs) were similar to those found in cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents.

引用

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页码：2455 / 2465

页数：11

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