超临界萃取技术在食品上的应用(国外英文资料).docVIP

超临界萃取技术在食品上的应用(国外英文资料) Application of supercritical carbon dioxide fluid extraction technology in food industry Abstract this article reviews the characteristics of supercritical carbon dioxide extraction technology from drinks and wine, and oil, polyunsaturated fat The application of acid, natural pigment and natural perfume in five aspects were introduced. At the same time, over facing The prospect of CO2 fluid extraction technology is carried out Outlook. Keywords supercritical carbon dioxide extraction rate of exergy exergy Carbon food Supercritical Dioxide Extraction Abstract: This paper reviews the researches on CO supercritical FL uid extraction and its 2 Application, in, five, aspects (containing, drinks, lipids, polyunsaturated, fatty, acid, natural Pigment and natural perfume At last This). In the paper prospects its development in the future. Key words: CO 2; supercritical fluid; extraction; food Supercritical flu id extraction (abbreviated SFE) is twentieth Century 70 An extraction and separation technique developed in the 1990s. Supercritical fluid SF) has the characteristics of both gas and liquid, the density is close to the liquid, and the viscosity and diffusivity are close to that of gas Not only has the solubility comparable to the liquid solvent, but also has excellent mass transfer performance CO2 is the most important fluid in the boundary fluid. Its critical temperature is 31.265 degrees, and the critical pressure is 7. 18MPa The boundary conditions are easy to reach. In supercritical state, the density of CO2 fluid varies greatly with temperature and pressure The solubility is proportional to the pressure in a certain range, so that the temperature of the system can be changed And pressure to alter the solubility of the extract to separate it so as to separate and extract Purpose. Because SFE-CO2 is an environmentally friendly green chemical technology [1]], so it has become The development trend of extraction technology of active components