Effects of High-Pressure Process on Kinetics of Leaching Oil from Soybean Powder Using Hexane in Batch Systems

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Uhm, Joo Tae ^a   Yoon, Won Byong ^a  

^a Kangwon National University   (South Korea)

Author keywords

High hydrostatic pressure; Leaching; Mass transfer model; Oil; Soybean

Indexed keywords

HEXANE; N-HEXANE; SOLVENT; SOYBEAN OIL;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; KINETICS; PARTICLE SIZE; PLANT SEED; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SOUTH KOREA; SOYBEAN; SURFACE PROPERTY; ULTRASTRUCTURE; ULTRAVIOLET SPECTROPHOTOMETRY;

FOOD HANDLING; HEXANES; HYDROSTATIC PRESSURE; KINETICS; MICROSCOPY, ELECTRON, SCANNING; MODELS, CHEMICAL; PARTICLE SIZE; REPUBLIC OF KOREA; SEEDS; SOLUBILITY; SOLVENTS; SOY FOODS; SOYBEAN OIL; SOYBEANS; SPECTROPHOTOMETRY, ULTRAVIOLET; SURFACE PROPERTIES;

GLYCINE MAX;

EID: 79961127525     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02252.x     Document Type: Article

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