Ekstrakcija rdeče paprike s supekritičnim ogljikovim dioksidom in tekočim propanom

diplomsko delo univerzitetnega študijskega programa

David Trokšar (Author), Mojca Škerget (Mentor), Željko Knez (Co-mentor)

Abstract

Ta študija obsega enostopenjske in dvostopenjske ekstrakcije zmlete paprike s superkritičnim ogljikovim dioksidom (SC-CO2) in s tekočim propanom. Opazovali smo vpliv obratovalnih pogojev (temperatura in tlak) na izkoristek ekstrakcije, barvno intenziteto ekstrakta paprike (oleorezin) in na vsebnost totalnih karatenoidov v oleorezinu. Obratovalni pogoji enostopenjskih ekstrakcij s SC-CO2 so bili tlak 300 bar ter temperatura 40 °C, 60 °C in 80 °C, enostopenjskih ekstrakcij s propanom pa tlak 100 bar, 150 bar in 200 bar ter temperatura 40 °C in 60 °C. Pri dvostopenjskih ekstrakcijah smo papriko v prvi stopnji ekstrahirali s SC-CO2 pri 150 bar in 40 °C, v drugi stopnji pa s SC-CO2 pri 300 bar in 60 °C oziroma s propanom pri 100 bar in 40 °C. Izvedli smo tudi tankoslojno kromatografijo (TLC) ekstraktov. S sejalno analizo zmlete paprike smo določili velikost najpogosteje zastopanega zrna in velikost medianskega zrna. Z matematičnim modelom na osnovi 2. Fick-ovega zakona smo modelirali ekstrakcijske krivulje in izračunali difuzijske koeficiente topljencev.

Keywords

rdeča paprika;karotenoidi;ekstrakcija;superkritični fluidi;propan;ogljikov dioksid;

Data

Language:	Slovenian
Year of publishing:	2012
Source:	Maribor
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[D. Trokšar]
UDC:	66.061-987(043.2)
COBISS:	16693782
Views:	2431
Downloads:	142
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Extraction of red spice pepper by supercritical carbon dioxide and liquid propane
Secondary abstract:	In this study single-stage and two-stage extractions of ground red pepper with supercritical carbon dioxide (SC-CO2) and liquid propane were performed and the influence of operating conditions (temperature and pressure) on the yield, the color intensity of paprika extract (oleoresin) and the content of total carotenoids in oleoresins was studied. Operating conditions of single stage extractions with SC-CO2 were pressure 300 bar and temperature 40°C, 60°C and 80°C and the conditions of one-step extraction with propane were 100 bar, 150 bar and 200 bar and temperature 40°C and 60°C. In two-stage extractions pepper was in the first step extracted with SC-CO2 at 150 bar and 40°C and in the second step with SC-CO2 at 300 bar and 60°C or propane at 100 bar and 40°C. Furthemore, a thin layer chromatography (TLC) of extracts was carried out. With a sieve analysis of ground pepper most represented particle size and the medium particle size were determined. The extraction curves were modeled with a mathematical model derived from Fick’s second law and the diffusion coefficients of solutes were calculated.
Secondary keywords:	red pepper;carotenoids;extraction;supercritical fluids;propane;carbon dioxide;
URN:	URN:SI:UM:
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	78 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;chemical technology of liquids;processes and equipment for treatment of or with liquids;kemijska tehnologija tekočin;procesi in oprema za obdelovanje tekočin ali za obdelovanje z njimi;
ID:	1001599