Thermomechanical process intensification for oil extraction from orange peels
نویسندگان
چکیده
منابع مشابه
Biochar from Orange (citrus sinensis) Peels by Acid Activation for Methylene Blue Adsorption
In this work, orange (Citrus sinensis) peels biochar (OPBC) were prepared by one-step H2SO4 activation for Methylene Blue (MB) adsorption from aqueous solution. The physicochemical properties of OPBC were characterized using instrumental analyses such as CHNS-O analyzer, Fourier Transform InfraRed (FT-IR) spectroscopy, Scanning Electron Microscopy (SEM), X-Ray Diffract...
متن کاملFive New Limonoids from Peels of Satsuma Orange (Citrus reticulata).
Five new: 21,23-dihydro-21-hydroxy-23-oxonomilin (1), 21,23-dihydro-23-methoxy-21-oxonomilin (2), 21,23-dihydro-21-hydroxy-23-oxonomilinic acid methyl ester (3), 21,23-dihydro-23-methoxy-21-oxolimonin (4), and 21,23-dihydro-21-oxolimonin (5), and seven known limonoids were isolated from peels of satsuma orange (Citrus reticulata). The isolated compounds were evaluated for their inhibitory effec...
متن کاملCroton oil peels.
This author discusses the utility and versatility of the modern croton oil peel, which, unlike older formulations, may be used for all ages and skin types for effective and long-lasting skin resurfacing. He provides the rationale for various croton oil concentrations, focusing on avoiding complications while achieving a desirable clinical result and includes a comprehensive guide to application...
متن کاملResponse surface methodology for optimization of supercritical fluid extraction of orange peel essential oil
Background: Orange peel essential oils were obtained using supercritical fluid extraction. This method is an important high scaling extraction methods that used for extraction of plant and animal extracts. Methodology: The experimental parameters of SFE such as temperature, pressure, and extraction time and modifier volume were optimized using a central composite design after a 24-1fractional ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Innovative Food Science & Emerging Technologies
سال: 2009
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2009.05.008