Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract's global yield and mechanism

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 255-261

  Farhat, Asma ^a,b   Fabiano Tixier, Anne Sylvie ^b   Maataoui, Mohamed El ^b   Maingonnat, Jean François ^b   Romdhane, Mehrez ^a   Chemat, Farid ^b  

^a UNIVERSITY OF GABES   (Tunisia)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

By product; Essential oil; Green process; Mechanism; Microwave extraction

Indexed keywords

AROMATIC PROFILES; CENTRAL COMPOSITE DESIGNS; ENERGY SAVING; GLOBAL YIELD; GREEN PROCESS; KINETIC DATA; LIGHT MICROSCOPY; MASS FLOW RATE; MICROWAVE EXTRACTION; MICROWAVE POWER; OIL GLANDS; OPTIMAL CONDITIONS; ORANGE PEELS; PROCESS VARIABLES; RESPONSE SURFACE METHODOLOGY; STATISTICAL ANALYSIS;

BYPRODUCTS; DIFFUSION; ENERGY CONVERSION; EXTRACTION; MICROWAVES; SEWAGE; STEAM; WASTEWATER;

ESSENTIAL OILS;

ESSENTIAL OIL;

ARTICLE; CONTROLLED STUDY; DIFFUSION; EXTRACTION; MASS FRAGMENTOGRAPHY; MICROSCOPY; MICROWAVE IRRADIATION; MICROWAVE STEAM DIFFUSION; STATISTICAL ANALYSIS; SWEET ORANGE;

EID: 77957884626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.110     Document Type: Article

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