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The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes

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)
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
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