Olive oil deodorization distillate contains squalene in a concentration range of 10 to 30 wt%. A process for its recovery by supercritical carbon dioxide extraction is described. The process consists mainly of converting the free fatty acids and the methyl and ethyl esters normally occurring in this by‐product into their corresponding triglycerides. The latter are then extracted with supercritical carbon dioxide to provide a highly enriched squalene fraction. The process has been carried out on a pilot‐plant scale with a column operating in the contercurrent mode. The relationship between the experimental conditions and squalene purity and yield has been studied. Analytical methods were used for the determination of squalene and other components in the fractions. By use of this process, squalene can be recovered in high purity and yields of about 90%.
Renewable vegetable fuels are spreading rapidly throughout Europe and North America. Because biodiesel fuel has now acquired an important market share, it is necessary to thoroughly examine aspects of its use not previously considered either at the research stage or when overhauling the production technology. One of these aspects is its medium-term storage. The object of the present work is to study the behavior of biodiesel under controlled storage conditions that simulate those found in reality. Samples of biodiesel were kept in the dark, at two different temperatures (20°C and 40°C), in both glass and iron containers. They were controlled by the parameters that indicate their state of oxidation. Another group of samples was stored in glass and kept under the conditions described above in the presence of increasing quantities of water to determine its influence on the formation of acidity.JAOCS 72, 699-702 (1995).
Lampante olive oil has been treated in a supercritical C02 extraction plant operating in a continuous countercurrent mode. We report the results of a systematic investigation to define the optimal operative parameters. We also have examined the compositional variation of lampante olive oil samples with different characteristics and of different geographic origins before and after refining at optimal conditions. Although practical feasibility of the proposed pr~ cedure can be questioned, the results demonstrate the possibility of fractionating components contained in the starting oil even if present at trace levels.
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