Supercritical fluid extraction of oil from potato chips: Two scale comparison and mathematical modeling

• Supercritical carbon dioxide extraction of oil from potato chips performed at three pressures and three temperatures. • Up to 100% of the oil extracted from the potato chip. • The fit of a literature model to the experimental data was assessed and kinetic parameters were determined from the model....

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Bibliographic Details
Published in:Journal of food engineering 2013-09, Vol.118 (1), p.100-107
Main Authors: Wagner, Michael E., French, Justin, Rizvi, Syed S.H.
Format: Article
Language:English
Subjects:
Carbon dioxide
Chips
Diffusion
Extraction
Fat reduction
Flow rate
Foods
Mathematical models
oils
Potato chips
potatoes
SCFE
Solvents
Supercritical carbon dioxide
supercritical fluid extraction
temperature
Vegetable oil
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Summary:• Supercritical carbon dioxide extraction of oil from potato chips performed at three pressures and three temperatures. • Up to 100% of the oil extracted from the potato chip. • The fit of a literature model to the experimental data was assessed and kinetic parameters were determined from the model. • Extraction compared at two different scales. • Extract fractionated using multi-stage depressurization and separate fractions were analyzed and compared. Oil was extracted from fried chipped potatoes using supercritical carbon dioxide. The goals of the study were to determine the effect of process parameters on the extraction, explore the scalability of the process, and determine useful kinetic parameters. Extraction conditions range 27.6–41.4MPa (4000–6000PSI), 35–80°C and solvent flow rate of 0.5–5.0g CO2/min. Up to 100% of the oil was recovered from the potato chips at the highest pressure and temperature conditions. Two process conditions were chosen for comparison of performance with a larger scale (1:5) system, maintaining the same CO2 flow rate to feed mass ratio. Good agreement between scales was seen at the higher pressure and temperature settings. Kinetic parameters, calculated using a literature model, indicated that, as expected, the extraction is limited by internal diffusion.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2013.03.023