Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content
The extraction of coconut oil has been performed using supercritical carbon dioxide (SC-CO2). The extractions were performed at pressure and temperature ranges of 20.7-34.5 MPa and 40-80 °C, respectively. It was observed that almost all (more than 99%) of the total oil could be extracted. Response s...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier Ltd.
2009
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/13787/ http://dx.doi.org/10.1016/j.foodchem.2009.02.030 |
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