| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278873 | Journal of Food Engineering | 2005 | 9 Pages |
Abstract
The methodology is specially expedite for systems with a large number of components and whose performance can be upgraded by recycling intermediate cuts, as is the case in the rectification of essential oils. We illustrate the methodology by planning the rectification of crude orange oil to produce an oil essence depleted from light terpenes, which are responsible for rancidity of oils.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Silvina D. Zamar, Héctor E. Salomone, Oscar A. Iribarren,