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| Atti-Santos,Ana Cristina; Rossato,Marcelo; Serafini,Luciana Atti; Cassel,Eduardo; Moyna,Patrick. |
| In this work lime essential oils were extracted by hydrodistillation and supercritical carbon dioxide. In the case of hydrodistillation, the parameters evaluated were extraction time and characteristics of the plant material. In supercritical extraction, the parameters evaluated were temperature, pressure, CO2 flow, extraction time and material characteristics. Considering citral content, the best results for hydrodistillation were obtained with a distillation time of 3 hours using whole peels. The best results for supercritical extraction were found using 60ºC, 90 bar, at a CO2 flow rate of 1 mL/ min for 30 minutes using milled peels. The best yields of lime oil were obtained by hydrodistillation (5.45% w/w) and supercritical extraction (7.93% w/w) for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citrus latifolia; Lime; D-limonene; Supercritical carbon dioxide; Hydrodistillation. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100020 |
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| CUPPINI,Mônica; ZENI,Jamile; BARBOSA,Juliana; FRANCESCHI,Elton; TONIAZZO,Geciane; CANSIAN,Rogério Luis. |
| Abstract Considering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO2 treatment (SC-CO2). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min–1) and the salmon:CO2 mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO2 mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcus aureus; Supercritical carbon dioxide; Microbial inactivation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500008 |
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