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Supercritical extraction of cocoa butter from cocoa seed, using pure carbon dioxide, carbon dioxide with ethanol as co-solvent and ethane

Salajegheh, D ; Sharif University of Technology | 2013

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  1. Type of Document: Article
  2. DOI: 10.5829/idosi.mejsr.2013.13.8.3763
  3. Publisher: 2013
  4. Abstract:
  5. The effective parameters such as particle size, temperature, pressure and extraction time on supercritical carbon dioxide extraction of cocoa butter form cocoa seed were studied in order to find the optimum conditions for extraction. Particle size from whole cocoa nibs to one millimeter diameter, extraction temperature from 35°C to 55°C, extraction time from 2 to 8 hours and extraction pressure from 5 to 20 MPa were investigated and optimized. The optimum results (according to the limitation of the apparatus) of 5.2% extraction efficiency, suggests that pure CO2 is not a suitable solvent for extraction of cocoa butter in the investigated range of parameters and therefore the use of a co-solvent or an entirely different solvent is indicated. Ethanol was used as co-solvent from 2% to 10% by weight and could increase the efficiency of extraction to a maximum of 16 percent, which is slightly better than pure CO2, but not good enough to form a basis for an industrial process. Using pure ethane as solvent, we achieved 53% extraction efficiency in a single stage extraction, under the optimum conditions allowed by the limitations of our apparatus
  6. Keywords:
  7. Cocoa ; Efficiency ; Ethane ; Ethanol ; Pressure ; Supercritical CO2 ; Temperature
  8. Source: Middle East Journal of Scientific Research ; Volume 13, Issue 8 , 2013 , Pages 1010-1015 ; 19909233 (ISSN)
  9. URL: http://www.idosi.org/mejsr/mejsr13(8)13/5.pdf