| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277685 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠In this study, we studied the supercritical extraction of Brazil nut oil. ⺠The Global yield Isotherm showed optimum conditions at 60 °C and 300 bar. ⺠TGA analysis showed a pattern of mass loss at temperature around 280 °C. ⺠Differential thermal analyses showed a profile of exothermic reactions. ⺠The IR spectrum bands of this oil confirm an unsaturated fatty acidprofile.
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Physical Sciences and Engineering
Chemical Engineering
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Authors
O.V. Santos, N.C.F. Corrêa, R.N. Jr., C.E.F. Costa, S.C.S. Lannes,