Extraction of cholesterol from dehydrated egg yolk with acetone: Determination of the practical phase equilibrium and simulation of the extraction process

Journal of Food Engineering

Volumn 32, Issue 4, 1997, Pages 365-373

  Martucci, E T ^a   Borges, S V ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONE; COMPUTER SIMULATION; PHASE EQUILIBRIA; SOLVENT EXTRACTION;

DEHYDRATED EGG YOLK; MULTISTAGE COUNTERCURRENT EXTRACTION;

CHOLESTEROL;

EID: 0031153608     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(97)84841-8     Document Type: Article

References (16)

1. Abrahan, G., Hron, R. J. & Koltun, S. P. (1988). Modeling the solvent extraction of oilseeds. J. Am. Oil Chem. Soc., 65, 1 129-135.
2. Bair, C. W. & Marion, W. W. (1978). Yolk cholesterol from various species. Poultry Sci., 7, 1260-1265.
3. Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911
4. Borges, S. V. (1995). Extraçcão do colesterol da gema desidratada. FEA/UNICAMP, Campinas.
5. Box, G. E. P., Hunter, W. G. & Hunter, J. S. (1978). Statistics for Experimenters. Wiley, New York.
6. Chung, S. L. & Ferrier, L. K. (1991). Partial lipid extraction of egg yolk powder: effects on emulsifying properties and soluble protein fraction. J. Food Sci., 56, 5 1255-1258.
7. Comission del Codex Alimentarius - Programa Conjunto FAO/OMS sobre Normas Alimentarius (1985). OMS, Haya.
8. Coulson, J. M. & Richardson, J. E. (1976). Chemical Engineering. Pergamon Press, Oxford, pp. 278-314.
9. Lieu, E. H., Froning, G. W. & Dam, R. (1978). Effect of storage on lipid composition and functional properties of dried egg products. Poultry Sci., 57, 912-923.
10. Scarminio, I. S. & Bruns, R. E. (1989). An adaptation of ARTHUR for microcomputer. Trends Anal. Chem., 8, 326-327.
11. Schwartzberg, H. G. (1980). Continuous counter-current extraction in the food industry. AIChE J., 28, 67-85.
12. Stadelman, W. J. & Cotterill, O. J. (1986). Egg Science and Technology. AVI, Westport, CT.
13. Statistical Analysis System (SAS) (1985). SAS User's Guide: Statistics. SAS Institute, Cary, NC.
14. Treybal, R. E. (1980). Mass Transfer Operations. McGraw-Hill, Tokyo, pp. 717-765.
15. Warren, M. W., Brown, H. G. & Davis, D. R. (1988). Solvent extraction of lipid components from egg yolk solids. J. Am. Oil Chem. Soc., 65, 1136-1139.
16. Yang, S. S. & Cotterill, O. J. (1989). Physical and functional properties of 10% salted egg yolk in mayonnaise. J. Food Sci., 54, 210-213.