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 |
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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