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KMID : 1024419970010030233
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Food Engineering Progress
1997 Volume.1 No. 3 p.233 ~ p.239
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The Effects of Operation Variables on the Efficiency of Supercritical Fluid Extraction of Fatty Acids from Fish Oil
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Noh Duck-Woo
Goo Gyoung-Mo
Hur Byung-Ki
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Abstract
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Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) were exπacted from the mixture of fatty acids, which is composed of from 12 to 22 carbons, by the Supercritical F1uid Extraction (SFE) process. In
this study, the relation nong the extraction characteristics of EP A and DHA such a<; extraction temperature,
flow rate and volume of CO2 fluid, and working pressure was investigated. πle concentrations of EP A and
DHA in the extract increased with both the deαease of flow rate of C02 and the reduction of volume CO2
used for the extraction. Therefore, the solubility data at equilibrium were obtained by extrapolating these
results to the zero of flow rate of CO2 and to the zero of volume of CO2? At constant temperature, the solubilities of EPA and DHA in a super.αiti 1 fluid increased rapidly with pressure. πtis occurs because of the
rapid rise in the density. At constant extraction pressure, the solubility of various fatty acids decreased with
the increase of temperature and showed a minimum value at a particular temperature. 까lIs phenomena, what
is called retrograde condensation, wa<; occurred in the region of 300
C to 50o
C, and nonretrograde condensation took place from 500
C up.
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KEYWORD
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eicosapentaenoic acid, docosahexaenoic acid, supercritical fluid extraction, retrograde condensation, nonretrograde condensation
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