Pungent compounds of ginger (Zingiber officinale roscoe) extracted by liquid carbon dioxide

1986 ◽  
Vol 34 (3) ◽  
pp. 477-480 ◽  
Author(s):  
Chu Chin Chen ◽  
May Chien Kuo ◽  
Chung May Wu ◽  
Chi Tang Ho
Keyword(s):  
Carbon Dioxide ◽  
Zingiber Officinale ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
Zingiber Officinale Roscoe

Permeability enhancement and porosity change of coal by liquid carbon dioxide phase change fracturing

2021 ◽  
Vol 287 ◽  
pp. 106106
Author(s):  
Xianfeng Liu ◽  
Baisheng Nie ◽  
Kunyong Guo ◽  
Chengpeng Zhang ◽  
Zepeng Wang ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Phase Change ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
Porosity Change ◽  
Permeability Enhancement

Ultrasonic velocity in liquid carbon dioxide

Physica ◽  
1973 ◽  
Vol 63 (1) ◽  
pp. 154-162 ◽  
Author(s):  
W. Pecceu ◽  
W. Van Dael
Keyword(s):  
Carbon Dioxide ◽  
Ultrasonic Velocity ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide

scholarly journals Submarine venting of liquid carbon dioxide on a Mariana Arc volcano

2006 ◽  
Vol 7 (8) ◽  
pp. n/a-n/a ◽  
Author(s):  
John Lupton ◽  
David Butterfield ◽  
Marvin Lilley ◽  
Leigh Evans ◽  
Ko-ichi Nakamura ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
Mariana Arc ◽  
Arc Volcano

Complex Formation of Semifluorinated γ-Cyclodextrin and Surfactants in Liquid Carbon Dioxide

2006 ◽  
Vol 45 (10) ◽  
pp. 3434-3437 ◽  
Author(s):  
Ha Soo Hwang ◽  
Min Young Lee ◽  
Yeon Tae Jeong ◽  
Seong-Soo Hong ◽  
Yeong-Soon Gal ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Complex Formation ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide

scholarly journals Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

2014 ◽  
Vol 3 (4) ◽  
pp. 119 ◽  
Author(s):  
Raffaele Romano ◽  
Nadia Manzo ◽  
Immacolata Montefusco ◽  
Annalisa Romano ◽  
Antonello Santini
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
A Value ◽  
Olive Mill Waste Water

<p>In this study the use of liquid carbon dioxide, CO<sub>2</sub>, for extraction of oil from olive paste (<em>Peranzana cultivar</em>)<strong> </strong>were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent.</p> <p>It is well known that the use of CO<sub>2</sub> has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal.</p> <p>Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO<sub>2</sub> did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.</p>

The importance of ground temperature to a liquid carbon dioxide pipeline

2015 ◽  
Vol 39 ◽  
pp. 463-469 ◽  
Author(s):  
ChiiJyh Teh ◽  
Ahmed Barifcani ◽  
David Pack ◽  
Moses O. Tade
Keyword(s):  
Carbon Dioxide ◽  
Ground Temperature ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide
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