Scale-up of a supercritical extraction unit for the deacidification of olive oil

P. J. Carmelo, P. J. Pereira, P. C. Simoes, M. Nunes da Ponte

Research output: Contribution to journalConference articlepeer-review

8 Citations (Scopus)

Abstract

Olive oils with large quantities of free fatty acids must be refined to get a salable product. Supercritical fluid deacidification of these oils has been suggested as a potential ''ecological'' alternative process as it uses non-toxic solvents and low operating temperatures. Previously measured equilibrium and mass-transfer data were used to scale-up a proposed supercritical extraction unit. A economical evaluation of the unit was also made.
Original languageEnglish
Pages (from-to)487-492
Number of pages6
JournalProcess Technology Proceedings
Volume12
Issue numberC
DOIs
Publication statusPublished - 1 Dec 1996
Event3rd International Symposium on High Pressure Chemical Engineering - Zurich, Switzerland
Duration: 7 Oct 19969 Oct 1996

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