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.
|Journal||Mededelingen Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen Universiteit Gent|
|Publication status||Published - 2001|
- Methods and Techniques