Spatial and temporal temperature distributions in fixed beds undergoing supercritical fluid extraction

Autor(es)

Carvalho, Pedro I. N. ^[1] ; Osorio-Tobon, Juan F. ^[2] ; Zabot, Giovani L. ^[3] ; Meireles, M. Angela A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, LASEFI DEA FEA, Sch Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Inst Colegio Mayor Antioquia COLMAYOR, Fac Hlth Sci, Carrera 78 65-46, Medellin 050036, Antioquia - Colombia

^[3] Fed Univ Santa Maria UFSM, LAPE, Presidente Vargas Ave 1958, BR-96506302 Cachoeira Do Sul - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 47, p. 504-516, JUN 2018.
• Citações Web of Science: 0

Resumo

Most of the studies dealing with extraction of compounds commonly consider homogeneous beds with constant temperature, although variations might exist. However, understanding that temperature can influence the fluid dynamics and solubility of compounds, this work proposed to evaluate temperature distribution in fixed beds during supercritical CO2 extraction of compounds from turmeric and clove. Two beds of 1 L with different height to diameter ratios were tested. Kinetic curves were determined, extract composition was measured and temperature distribution was mapped. Heating the beds to the desired temperature was readily reached (< 5 min) when the beds were pressurized with pre-heated CO2. During pressurization, a significant increase in temperature was observed. Gradients of temperature (until 20 degrees C) were formed during the extraction mainly in the axial direction. Furthermore, slight variations of ar-turmerone, eugenol, beta-caryophyllene, eugenyl acetate, and alpha-humulene are displayed as a function of spatial and temporal temperature variations in the beds. Industrial relevance: Experimental data of temperature distribution in fixed beds undergoing supercritical fluid extraction in industrial scale can contribute to improving the productivity (yields) and the quality (composition) of extracts containing bioactive compounds. In food-related areas, bioactive compounds are searched for applications as antioxidant, anti-inflammatory, and antimicrobial agents. (AU)

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