Comparison Between the Kinetics of Conventional Maceration and A Cyclic Pressurization Extraction Process for the Production of Lemon Liqueur Using A Numerical Model

Journal of Food Process Engineering

Volumn 40, Issue 2, 2017, Pages

  Naviglio, Daniele ^a   Formato, Andrea ^a   Vitulano, Manuela ^a   Cozzolino, Imma ^a   Ferrara, Lydia ^a   Zanoelo, Everton Fernando ^b   Gallo, Monica ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; CITRUS FRUITS; ESSENTIAL OILS; GAS CHROMATOGRAPHY; GAS OILS; KINETICS; NUMERICAL MODELS; TERPENES;

ACTIVE PRINCIPLES; ALCOHOLIC EXTRACT; CYCLIC PRESSURIZATION; EXTRACTION EFFICIENCIES; EXTRACTION KINETICS; EXTRACTION PROCESS; PRESSURIZED EXTRACTIONS; UV SPECTROPHOTOMETRY;

EXTRACTION;

EID: 84958720210     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12350     Document Type: Article

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