Supercritical CO2 extraction (SC-CO2) of oil from tomato seeds

Usha Rani, G. (2006) Supercritical CO2 extraction (SC-CO2) of oil from tomato seeds. [Student Project Report]

PDF PR-187.pdf Restricted to Repository staff only Download (474kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Supercritical CO2 extraction (SC-CO2) of oil from tomato seeds was carried out at varied extracting temperature, pressures, and time through single-factor and optimal experiments. The extracted oil was analyzed for the extracting yield, the fatty acid composition and the quality. The results showed that the order of the effects of the factors on the extracting yield was: extraction time > pressure > temperature. The optimum extracting conditions obtained were 240 bar and 40°C which resulted in a yield of 28%. Demonstrated by color, odor, density, acid value, saponification value and iodine value,the qualities of the tomato seed oil extracted by SC-CO2 were good as well. No significant effect of various extracting conditions was shown on such qualities of tomato seed oil.
Uncontrolled Keywords:	tomato seed oil super critical carbon dioxide extraction
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2007
Last Modified:	28 Dec 2011 09:27
URI:	http://ir.cftri.res.in/id/eprint/519

Actions (login required)

View Item