Optimization of supercritical carbon dioxide extraction of fat and cholesterol from beef floss by response surface methodology

Optimization of supercritical carbon dioxide extraction of fat and cholesterol from beef floss by response surface methodology

Supercritical carbon dioxide (Sc-CO2) was applied to extract fat and cholesterol from beef floss (BF). A response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction conditions of temperature (30-62°C), pressure (7-35 MPa), and extraction time (0...

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Bibliographic Details
Main Authors: Adi, M.S (Author), Noor Eliza, M.R (Author), Norrizah, A.R (Author), Siti Roha, A.M (Author)
Format: Article
Language:English
Published: Rynnye Lyan Resources 2021
Series:Food Research
Subjects:
Article
ash
beef
Beef floss
carbon dioxide
chemical composition
cholesterol
Cholesterol
experimental design
extraction
fat
Fat
human
mathematical analysis
moisture
Optimization
pH
process optimization
response surface method
Response surface methodology
retention time
Supercritical carbon dioxide extraction
temperature
vapor pressure
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