Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

Journal of Food Science and Technology

Volumn 52, Issue 1, 2015, Pages 319-326

  Akanda, Md Jahurul Haque ^a   Sarker, Md Zaidul Islam ^b   Norulaini, Nik ^c   Ferdosh, Sahena ^a   Rahman, M Moklesur ^b   Omar, A K Mohd ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Cocoa butter analogy fats; Fatty acid constituents; Mango seed kernel oil; Optimization; Supercritical carbon dioxide (SC CO2) extraction

Indexed keywords

AGRICULTURAL ROBOTS; AGRICULTURAL WASTES; COCOA; DAIRIES; FATTY ACIDS; FLOW RATE; FREQUENCY SHIFT KEYING; FRUITS; OPTIMIZATION; PHASE SHIFT KEYING; PRESSURE EFFECTS; SUPERCRITICAL FLUID EXTRACTION; SURFACE PROPERTIES;

CENTRAL COMPOSITE DESIGNS; COCOA BUTTER; EXTRACTION PARAMETERS; MANGO SEED KERNEL; PRESSURE AND TEMPERATURE; RESPONSE SURFACE METHODOLOGY; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES;

CARBON DIOXIDE;

EID: 84921069201     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0979-x     Document Type: Article

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