کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226504 | 464543 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Extraction of the essential oil of thyme and black pepper by superheated steam
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Extraction of the essential oil of thyme and black pepper by superheated steam Extraction of the essential oil of thyme and black pepper by superheated steam](/preview/png/226504.png)
چکیده انگلیسی
Superheated heated steam was used to extract volatiles from thyme leaves and black pepper fruits. Steam and extracted volatiles are collected in a condenser and essential oils are separated from the collected mixture by solvents and analysed by GC. Results show that the yield of extraction has an asymptotical evolution with time and increase with steam temperature and flow and it is higher for ground black pepper fruits. However, the quality of the extract is lower when the steam temperature is higher than 175 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 2, January 2007, Pages 708–714
Journal: Journal of Food Engineering - Volume 78, Issue 2, January 2007, Pages 708–714
نویسندگان
Mouin Rouatbi, Albert Duquenoy, Pierre Giampaoli,