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The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes
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Shen, Zhiping (1998) The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes. PhD thesis, Victoria University of Technology.
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Abstract
This study investigated the use of dense carbon dioxide, in both liquid and supercritical states, to extract and fractionate food by-product oils dispersed in porous matrices. Two oils were studied - Rice bran oil and Orange oil
Item Type: | Thesis (PhD thesis) |
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Uncontrolled Keywords: | Supercritical fluid extraction, Separation technology, Rice oil, Orange oil, food science |
Subjects: | FOR Classification > 0904 Chemical Engineering FOR Classification > 0908 Food Sciences Faculty/School/Research Centre/Department > School of Engineering and Science |
Depositing User: | VU Library |
Date Deposited: | 02 Sep 2010 23:31 |
Last Modified: | 23 May 2013 16:45 |
URI: | http://vuir.vu.edu.au/id/eprint/15689 |
ePrint Statistics: | View download statistics for this item |
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