Estimation of mass transfer coefficients of the extraction process of essential oil from orange peel using microwave assisted extraction
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- 作者：Avelina Franco-Vega ; Nelly Ramí ; rez-Corona ; Enrique Palou ; Aurelio Ló ; pez-Malo ; aurelio.lopezm@udlap.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Microwave assisted extraction ; Essential oil ; Mass transfer ; Modeling
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：170
- 期：Complete
- 页码：136-143
- 全文大小：599 K
文摘
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Microwave assisted extraction mass transfer coefficients of citrus EO were obtained.
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Mechanisms of extraction were influenced by the sample characteristics.
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Particle size significantly affected the solid phase mass transfer coefficient.
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Particle size and moisture content influenced citrus essential oil yield.
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Two controlling phases were identified during mass transfer modeling of extraction.