Ethane as an alternative solvent for supercritical extraction of orange peel oils

Raeissi, Sona; Diaz, M. Soledad; Espinosa, S.; Peters, Cor J.; Brignole, Esteban A.

doi:10.1016/j.supflu.2008.01.008

Cited by 50 publications

(24 citation statements)

References 25 publications

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“…This effect hinders in certain way the release and the adsorption of water in the material, explaining the slow water adsorption at low water activities. Other reliable explications can be linked to the fact that orange peel contains a hydrophobic surface "flavedo" (RAEISSI et al, 2008;GHANEM et al, 2012), where the oils sacs contained in this region play a key role as waterproofing and, a surface with high sugar content "albedo" (FOO & HAMEED, 2012;GUPTA & NAYAK, 2012) that at high temperatures reduce the sites of water sorption in the material.…”

Section: Experimental Sorption Isothermsmentioning

confidence: 99%

Thermodynamic properties of water adsorption from orange peels

et al. 2015

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Orange peels are a promising agroindustry-waste that can be implemented in the extraction and production of pectin, as dietary fiber in food formulations, and as a biopolymer for metal adsorption in water treatment. The present work, therefore, aims to study the adsorption isotherms and the thermodynamic properties of the water adsorbed from orange peels (C. sinensis cv. Brazilians) at six different temperatures (20, 30, 40, 50, 60 and 70 °C) in the water activity range of 0.020 to 0.853. The GAB model was applied in modeling the experimental adsorption isotherms of orange peels, obtaining statistical values of R 2 = 0.996. Differential and integral thermodynamic properties of water sorption for orange peels were determined by the analytical derivation of the water activity with respect to the temperature from GAB model. Results of the differential thermodynamic properties showed an energetic interaction zone of water molecules with the material. Furthermore, integral thermodynamic properties showed an equilibrium zone controlled by the orange peel enthalpy and entropy. Finally, the orange peel power adsorption information can be used as a point of reference for the controlled process in the different application areas. RESUMO -As cascas de laranja são resíduos importantes da agroindústria que podem ser empregados na extração e produção de pectina, produção de fibra, em formulações de alimentos e como um biopolímero em processos de adsorção de metais no tratamento de águas. Assim, o objetivo deste trabalho foi estudar as isotermas de adsorção de casca de laranja (Citrus sinensis cv. Brasileira) a seis diferentes temperaturas (20, 30, 40, 50, 60 e 70 ° C) na faixa de atividade de agua de 0.020 até 0.853. Para isto, o modelo teórico de GAB foi usado para modelar as isotermas experimentais de adsorção da casca de laranja, mostrando valores estadísticos de R 2 = 0.996. Propriedades termodinâmicas diferenciais e integrais de sorção da água na casca de laranja foram determinadas através da derivada analítica da atividade de água com respeito à temperatura proveniente do modelo de GAB. Os resultados das propriedades termodinâmicas diferenciais mostraram uma área de interação energética das moléculas de água com o material. Além disso, as propriedades termodinâmicas integrais mostraram uma área de equilíbrio controlado pela entalpia e entropia para a casca de laranja. Finalmente, a informação sobre o poder de adsorção de casca de laranja pode ser usada como ponto de referência no controle de processos para as diferentes áreas de aplicação.Palavras-chave: agroresíduos; derivação analítica; modelo de GAB; modelagem; conteúdo de água.

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Section: Experimental Sorption Isothermsmentioning

confidence: 99%

Thermodynamic properties of water adsorption from orange peels

et al. 2015

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“…These oils are used in food and pharmaceutical industries, but can also provide flavoring ingredients to drinks, ice creams and other food products. In addition, substantial quantity of these oils is also used in the preparation of toilet soaps, perfumes, cosmetics and other home care products (Raeissi, Diaz, Espinosa, Peters, & Brignole, 2008). Virot, Tomao, Ginies, Visinoni, and Chemat (2008) reported that the d-limonene, major component of the oil extracted from citrus peels, could be used as green solvent instead of hazardous petroleum solvents for fats and oils determination.…”

Section: Introductionmentioning

confidence: 99%

Valorization of citrus by-products using Microwave Steam Distillation (MSD)

Sahraoui

Vian

Maâtaoui

et al. 2011

Innovative Food Science & Emerging Technologies

102

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“…The various species of citrus elaborate and stock essential oils in schizolysigen pockets localized in the external part of the mesocarpe of fruit (flavedo). These oils are used as flavouring ingredients in a variety of foods such as soft drinks or ice cream as well as in the formulation of several products in parapharmacy and perfume industry (Raeissi, Diaz, Espinosa, Peters, & Brignole, 2008). Another application makes use of the germicidal properties of some of their components.…”

Section: Introductionmentioning

confidence: 99%