Potential Applications for Supercritical Carbon Dioxide Separations in Soybean Processing Chapter uri icon

abstract

  • SUMMARY Two potential applications of supercritical carbon dioxide (SC-CO2) were studied: deacidification of vegetable oil and removal of off-flavor compounds from soybean flour. To evaluate the feasibility of deacidifying vegetable oils by using SC-CO2, the solubilities of myristic, stearic, oleic, and linoleic acid were measured at three different pressures and temperatures, and compared with the literature data on solubility of vegetable oil. The effect of intermolecular interaction in the liquid phase on fatty acid solubility was investigated by measuring solubilities of synthetic mixtures of olive oil and oleic acid. The efficiency of SC-CO2 in desorbing the off-flavors from defatted soybean flour at 27.6 MPa and 40C was investigated. The extraction of soy flour with water saturated SC-CO2 reduced the usual grassy-beany flavor of hexane-defatted flour. Butanal, pentanal, and hexanal were identified as the off-flavor compounds extracted by the moist SC-CO2. The extraction with supercritical CO2 did not affect the solubility of soy proteins determined from the nitrogen solubility index. 1992, Elsevier B.V.

author list (cited authors)

  • NIKOLOV, ., MAHESHWARI, P., HARDWICK, J. E., MURPHY, P. A., & JOHNSON, L. A.

citation count

  • 4

complete list of authors

  • NIKOLOV, ŽL||MAHESHWARI, P||HARDWICK, JE||MURPHY, PA||JOHNSON, LA

Book Title

  • Food Science and Human Nutrition

publication date

  • January 1992