کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584705 | 1492027 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace
ترجمه فارسی عنوان
تأثیر پیشگیری از انفجار آب و انسداد زیر کریستال بر بازیابی استرول ها، فنل ها و روغن از انجماد زیتون
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Hydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200â¯Â°C, 5â¯min) on yield and β-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54-76% of the bound oil and 18-32% of the bound β-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180â¯Â°C), followed by SCW pretreatment (>200â¯Â°C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 298-307
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 298-307
نویسندگان
Ãzge Seçmeler, Ãzlem Güçlü ÃstündaÄ, Juan Fernández-Bolaños, Guillermo RodrÃguez-Gutiérrez,