Feasibility of Using Supercritical Carbon Dioxide for Extracting Oil from Whole Pecans

Pecan Oil Recovery and Composition as Affected by Temperature, Pressure, and Supercritical CO2 Flow Rate

“…As expected, more oil was ex- tracted at 75ЊC than at 62 and 45ЊC. This confirmed results of Zhang et al (1995) Zhang et al (1995), who indicated a positive pressure effect in the 41.3 to 68.9 MPa and 40 to 80ЊC ranges. The difference in results may be due to differences in CO 2 flow in the two studies.…”

“…As expected, more oil was ex- tracted at 75ЊC than at 62 and 45ЊC. This confirmed results of Zhang et al (1995) in the range 40-80ЊC. Increasing extraction temperature from 45ЊC to 75ЊC increased the oil extracted from 14.34% to 17.48% at 41.3 MPa, from 21.26% to 31.53% at 55.1 MPa, and from 21.51% to 32.37% at 66.8 MPa.…”

“…Increasing extraction pressure from 41.3 to 55.1 MPa caused an increase (P Ͻ0.05) in the amount of oil extracted, but only a slight (at 62ЊC) or negligible (at 45 and 75ЊC) increase when pressure was further increased (55.1 to 66.8 MPa). These results appeared to conflict with those of Zhang et al (1995), who indicated a pos-itive pressure effect in the 41.3 to 68.9 MPa and 40 to 80ЊC ranges. The difference in results may be due to differences in CO 2 flow in the two studies.…”

“…SFE has been used for many food applications, including coffee and tea decaffeination and extracting seed oil, milk fat, freeze-dried meat fat, and hops (Rizvi et al, 1986;Stahl et al, 1988;List et al, 1989;Rizvi and Bhaskar, 1995;Cooke, 1995). The feasibility of SFE with CO 2 for pecans was demonstrated by Zhang et al (1995).…”

Supercritical carbon dioxide extraction of hazelnut oil

“…It enables extraction at low temperatures and, easy and complete removal of solvent from the final product. With SC-CO 2 , extraction of almond (Marrone, Poletto, Reverchon, & Stassi, 1998;Passey & Gros-Louis, 1993), hazelnut (Ü nal & Pala, 1996), peanut (Goodrum & Kilgo, 1987;Santerre, Goodrum, & Kee, 1994), pecan (Li, Bellmer, & Brusewitz, 1999;Zhang, Brusewitz, Maness, & Gasem, 1995), and pistachio nut (Palazoǧlu & Balaban) oils have been studied. These researches mostly focus on the reduction of the oil content of nuts.…”