Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
-
Ting May Lin
and
Panau Freddie
Abstract
Bioactive compound, namely piperine, was extracted from Sarawak black pepper using supercritical carbon dioxide extraction. Experiments were carried outin the range of 3,000–5,000 psi (20.7–34.4 MPa) pressures, 318–328 K temperatures, 0.4–1 mm mean particle sizes and5–10 ml/min carbon dioxide flow rates. Experimental data analysis shows that extraction yield ismainly influenced by pressure, particle size and coupled-interactions between these two variables. Extraction process was modeled accounting for intraparticle diffusion and external mass transfer. The kinetics parameters for the internal and external mass transfers were evaluated and estimated. Mass transfer correlation was also developed. From simulation results, good agreement between experimental and simulated data has been found.
Nomenclature
- A
[m2]
Surface area of transfer
- Bi
[–]
Biot number = kcR/DAB
- Cf
[mol/m3]
Concentration of solute in solvent fluid
- Cp
[mol/m3]
Concentration of solute in pores
- Csat
[mol/m3]
Saturation concentration
- D12
[m2/s]
Molecular diffusion coefficient
- De
[m2/s]
Effective diffusion coefficient
- DL
[m2/s]
Axial dispersion coefficient
- dp
[m]
Particle diameter
- H
[m]
Total particle’s bed height
- kc
[m/s]
External mass transfer coefficient
- kp
[m/s]
Overall mass transfer coefficient
- L
[m]
Total length of extraction column
- M
[kg/kgmol]
Molar mass of solvent
- Pe
[–]
Peclet number, Lu/DL
- Q
[m3/s]
Flow rate of solvent in the extractor
- R
[m]
Radius of pepper particle
- R
[m]
Radius coordinate
- rc
[m]
Radius of particle’s un-leached core
- Sh
[–]
Sherwood number
- T
[s]
Extraction time
- T
[k]
Solvent temperature
- uz
[m/s]
Solvent velocity
- V
[m3/kmol]
Solute molar volume at boiling point
- Xf
[–]
Dimensionless concentration in fluid phase,Cf/Csat
- Xp
[–]
Dimensionless concentration in pores, Cp/Csat
- Z
[m]
Axial coordinate of extraction column
- Z
[–]
Dimensionless bed height coordinates, z/L
- Greek Letters
[–]
Solvent association constant
- ε
[–]
Bed voidage
- εp
[–]
Particle void fraction
- θ
[–]
Dimensionless time, (DAB/R2)t
[kg/m.s]
Solvent viscosity
- ξ
[–]
Dimensionless radial coordinate, r/R
- ξc
[–]
Dimensionless radius of un-leached core, rc/R
[kg/m3]
Solvent density
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©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
