Cinetica de transferencia de massa na extração supercritica de oleo essencial de pimenta-do reino

AUTOR(ES)
DATA DE PUBLICAÇÃO

1996

RESUMO

The kinetics of the supercritical extraction process of black pepper essential oil was studied for the conditions of 30, 40 e 50°C e 150,200 e 300 bar. The essential oil extracted with supercritical fluid was analyzed by gas chromatography and mass spectrometry methods. These analysis allowed the identification and confirmation of 22 compounds in the mixture, and was possible to obtain the composition of the black pepper essential oil, for the operational conditions used. Two kinds of raw material were studied, and the results of solubility varied from 0,0858 to 0,1444 +- 0,0001 kg oil/kg CO2, for the pepper type 1, and for 0,0242 to 0,0605 +- 0,0001 kg oil/kg CO2, for the pepper type 2. The determination of the mass transfer coefficient for the solvent phase was realized using experimental data of the concentration in the solvent phase, and the solubility data of the essential oil in the solvent. The values obtained varied from 0,25 x 10-4 to 1,80 X 10-4 m/s, for pepper type 1, and form 0,42 x 10-4 to 3,05 X 10-4 m/s, for pepper type 2. The effect of the natural convection in the extraction process was obtained through the evaluation of the parameter Grm/Re², which represents the relative influence of the natural convection over the forced convection. The study of the mass transfer kinetics allowed the determination of a correlation for the Sherwood number, as a function of Reynolds, Schmidt and mass-transfer Grashof numbers.

ASSUNTO(S)

massa - transferencia pimenta-do-reino

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