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.

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)
URI https://vuir.vu.edu.au/id/eprint/15689
Subjects Historical > FOR Classification > 0904 Chemical Engineering
Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords Supercritical fluid extraction, Separation technology, Rice oil, Orange oil, food science
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