Design and Economic Analysis for Continuous Countercurrent Processing of Milk Fat with Supercritical Carbon Dioxide

Singh, Bhajmohan; Rizvi, Syed S.H.

doi:10.3168/jds.s0022-0302(94)77114-9

Cited by 12 publications

(10 citation statements)

References 5 publications

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“…Filtration resistance of the milk fat crystals, which is dependent on crystal morphology and size distribution, was measured using the constant pressure filtration equation (28), given as Equation 4. dt/dm = (µαω/ρ 2 A 2 P)m + (µR m /ρAP) [4] where dt/dm is the reciprocal mass filtrate flow rate (s·kg −1 ), m the mass of filtrate (kg), µ the liquid viscosity [Pa·s], α the specific filter cake resistance (m·kg −1 ), ω the solids (crystal) concentration in slurry (kg·m −3 ), ρ the filtrate density (kg·m −3 ), A the filter cross-sectional area (m 2 ), P the applied gauge pressure or pressure drop (Pa), and R m the filter medium resistance (m −1 ). The term µαω/ρ 2 A 2 P can be treated as a single parameter and used as a filtration resistance instead of determining α, the specific filter cake resistance.…”

Section: Methodsmentioning

confidence: 99%

“…The chemical and physical properties of milk fat can be altered by many techniques such as hydrogenation, enzymatic modification, chemical interesterification, and fractionation. Milk fat has been fractionated by supercritical carbon dioxide extraction (2)(3)(4)(5), molecular distillation (6), or crystallization either from the melt (7)(8)(9) or a solvent (10,11).…”

mentioning

confidence: 99%

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Crystallization and pressure filtration of anhydrous milk fat: Mixing effects

Patience

Hartel

Illingworth³

1999

J Americ Oil Chem Soc

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Melt crystallization of anhydrous milk fat and subsequent filtration of the slurry is a common process for obtaining milk fat fractions with different physical and chemical properties. The crystallization mechanism is very complex and little is known about how the crystallizer conditions and the crystal size distribution (CSD) affect the filtration process. The objective of this study was to characterize the fractionation process and determine which geometric parameters of the crystallizer affect the filtration step. Two scales of fractionation were studied, 0.6 L and 3.6 L, with crystallization at 28°C. The slurry was pressure-filtered after 24 h at 500 kPa in a 1-L chamber. Impeller diameters and speeds were varied for both scales. Photomicroscopy and spectrophotometry were used to characterize the crystallization process, and filtration rates were measured by weighing the amount of filtrate passing through the filter. Filtration resistance values, calculated using the constant pressure filtration equation, as well as photomicroscopy results indicated that the agglomerates and crystals that formed had different morphological characteristics for the different mixing and flow regimes in the crystallizer. Crystallization conditions that provide an optimal filtration time, a solid fraction with minimal liquid entrainment, and a CSD with an intermediate range of sizes (80-500 µm) having good packing properties for filtration were found.Paper no. J9087 in JAOCS 76, 585-594 (1999).

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Crystallization and pressure filtration of anhydrous milk fat: Mixing effects

Patience

Hartel

Illingworth³

1999

J Americ Oil Chem Soc

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“…By controlling the level of pressure/temperature/modifier, supercritical CO 2 can dissolve a broad range of compounds, both polar and nonpolar with high extraction rate. The removal of cholesterol and fractionation of anhydrous milk fat and butter with supercritical fluids have been reported by Bradley (1989), Singh & Rizvi (1994), Huber et al (1996), Mohamed et al (1998Mohamed et al ( , 2000 and Fatouh et al (2005Fatouh et al ( , 2007.…”

Section: Introductionmentioning

confidence: 99%

Selective fractionation of cholesterol from whole milk powder: optimisation of supercritical process conditions

Chitra

Deb

Mishra

2015

Int J of Food Sci Tech

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Supercritical fluid extraction (SCFE) of cholesterol from whole milk powder (WMP) was investigated in this study. The combined effects of temperature (40-80°C) and pressure (150-250 bar) on the efficacy of cholesterol extraction (mg 100 g À1 ), modifications in the fat content (FC) (%) and solubility index (SI) (%) of WMP were studied and optimised by the application of response surface methodology (RSM). Variations in the free fatty acids (FFAs) (mg oleic acid per 100 g of milk fat) and lightness value (L*) were also investigated after SCFE process. About 55.8% reduction in cholesterol was achieved at the optimised condition of 68°C, 207 bar with 40 min static time and 2 h dynamic time at flow rate of 6 L min À1 . Extraction at the optimised conditions maximised the yield of cholesterol while retaining the FC, SI, FFA and L* at moderate limits of 23.7%, 85.1%, 7.7 mg per 100 g milk fat and 95.4, respectively.

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“…Brunner (1998) reviewed and discussed the development process for supercritical countercurrent liquid-liquid extractors. Singh and Rizvi (1994) have completed a design and economic analysis of a system for processing milk fat with supercritical carbon dioxide. Ibáñez et al (2002) constructed a system for the concentration of sterols and tocopherols from olive oil using supercritical carbon dioxide.…”

Section: Counter-current Liquid-liquid Pressurized Extractionmentioning

confidence: 99%

“…5). Systems may be constructed to include multiple separators, solvent regeneration, or refluxing of the extract (Singh and Rizvi, 1994;Brunner, 2005). Continuous counter-current pressurized solvent liquid-liquid extractors have been studied by several researchers.…”

Section: Counter-current Liquid-liquid Pressurized Extractionmentioning

confidence: 99%