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|Type:||Artigo de evento|
|Title:||Extraction Of Cocoa Butter From Brazilian Cocoa Beans Using Supercritical Co2 And Ethane|
|Abstract:||This work explores the use of supercritical CO2 and ethane, both acceptable and non-contaminating solvents for food products, in the recovery of cocoa butter from Theobroma cacao cocoa beans. Continuos extractions were performed using a high pressure apparatus. Extractions were first performed using processed cocoa butter to assess and compare the extraction efficiencies of CO2 and ethane. These extractions were carried out at 323.2K, pressures of 15.2 and 24.8MPa, and CO2 and ethane flow rates of 1.3 and 0.9gmin-1, respectively. Extraction yields of cocoa butter using ethane were an order of magnitude higher than obtained with CO2. Extractions to explore the capacity of supercritical fluids in the extraction of cocoa butter from cocoa beans were subsequently performed with ethane at 323.2 and 343.2K, pressures of 15.2, 24.8 and 28.3MPa and ethane flow rate of 0.9gmin-1. The results revealed a pronounced effect of pressure on the extraction yield at all temperatures investigated. Extraction curves showed a retrograde behavior for the two temperatures in the whole pressure range. This behavior suggests a range of possibilities for the extraction of cocoa butter from cocoa beans. Cocoa butter fractions with varying fatty acids concentrations were also obtained. © 2002 Elsevier Science B.V. All rights reserved.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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