Duduku Krishnaiah, and Awang Bono, and Rosalam Sarbatly, and Siti Fadhilah, (2012) Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake. American Journal of Food Technology, 7 (3). pp. 168-172. ISSN 1557-4571
Official URL: http://scialert.net/abstract/?doi=ajft.2012.168.17...
Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. The amount of oil produced from SFE and Modified ethanol-CO2 are proportional to the amount of ethanol. It was found that α-tocopherol, α-tocotrienol, sterols and fatty acid such lauric acid, myristic acid and oleic acid were present in all of the palm kernel oil sample.
|Uncontrolled Keywords:||Supercritical fluidextraction, fatty acid, palm kernel, vitamin E|
|Subjects:||T Technology > TX Home economics > Nutrition. Foods and food supply|
|Divisions:||SCHOOL > School of Engineering and Information Technology|
|Deposited By:||IR Admin|
|Deposited On:||19 Aug 2013 11:08|
|Last Modified:||18 Feb 2015 15:30|
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