Abstract
The kinetics of extraction of carotenoids from orange flavedo was investigated. Extraction was carried out using a mixture of degrading enzymes and an edible oil as the solvent. More than 70 mug of carotenoids per g of wet flavedo were extracted within the first 3-4 hours. The results obtained were interpreted by a simple kinetic model considering the unsteady mass transfer of carotenoids in the two-phase system.
| Original language | English |
|---|---|
| Pages (from-to) | 295-298 |
| Journal | Mededelingen Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen Universiteit Gent |
| Volume | 66 |
| Issue number | 3A |
| Publication status | Published - 2001 |
| Externally published | Yes |
Keywords
- Enzymology
- Methods and Techniques