Artículos de revistas
Extraction of cholesterol from dehydrated egg yolk with acetone: Determination of the practical phase equilibrium and simulation of the extraction process
Registro en:
Journal Of Food Engineering. Elsevier Sci Ltd, v. 32, n. 4, n. 365, n. 373, 1997.
0260-8774
WOS:A1997YJ40900003
10.1016/S0260-8774(97)84841-8
Autor
Martucci, ET
Borges, SV
Institución
Resumen
The practical equilibrium conditions were determined for the extraction of cholesterol from dehydrated egg yolk using acetone as solvent. Under these conditions the equilibrium data were obtained. A computer program based on the equilibrium data and mass balance equations was developed for the simulation of a multistage countercurrent extraction process. The practical equilibrium conditions were: temperature 25 degrees C, stirring speed 100 rpm and contact time 15 min. The simulation allowed for the determination of the number of theoretical stages for a given residual cholesterol in the raffinate phase, and showed that modification of the operating conditions is possible to obtain a higher cholesterol yield. (C) 1997 Elsevier Science Limited. 32 4 365 373