Prediction of the solubility of aromatic compounds from Brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate) in SC-CO2

Journal of Chemical Engineering of Japan

Volumn 42, Issue 4, 2009, Pages 219-230

  de Oliveira, Alessandra Lopes ^a   Eberlin, Marcos Nogueira ^b   Cabral, Fernando Antonio ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Coffee oil; Equation of state; Roasted coffee; Solubility; Supercritical carbon dioxide

Indexed keywords

2-METHYLPYRAZINE; AROMATIC FRACTION; BINARY INTERACTION PARAMETER; BUTYROLACTONE; CLASSICAL MIXING; COFFEE OIL; DATA MODELING; EQUATION OF STATE; EXPERIMENTAL DATA; EXTRACTABILITY; MIXING RULES; PENG-ROBINSON EQUATION OF STATE; PURE COMPOUNDS; PYRAZINES; ROASTED COFFEE; SOLUBILITY BEHAVIOR; SOLUBILITY DATA; SUPERCRITICAL CARBON DIOXIDE; SUPERCRITICAL CARBON DIOXIDES; VAN DER WAALS;

AROMATIC COMPOUNDS; BINARY MIXTURES; CARBON DIOXIDE; EFFLUENT TREATMENT; EQUATIONS OF STATE; SOLUBILITY; SUPERCRITICAL FLUIDS; TERNARY SYSTEMS; VAN DER WAALS FORCES;

SUPERCRITICAL FLUID EXTRACTION;

EID: 67749116018     PISSN: 00219592     EISSN: None     Source Type: Journal    
DOI: 10.1252/jcej.08we059     Document Type: Article

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