Supercritical fluid extraction and thermodynamic study application to fractionation of aromatic systems
FP4 — Training and Mobility of Researchers
- Duration
- 1998-02-25 → 1999-02-24
- EU contribution
- —
- Participants
- 2
- Scheme
- RGI
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Project objective
Research objectives and content The research objectives and content will be an extension of the work I have been performing as a TMR grantee. In the first part of my research program, following experiments of supercritical extraction on a countercurrent column on wine musts, a simplified model system for wine aroma was defined. The analyses by gas chromatography (headspace) of extracts show that the solvent is selective and that there are two main class of compounds, that may be represented by Isoamyl alcohol and Phenylethanol. Experiments on phase equilibria involving these substances and CO2 at different pressures and temperatures indicated unanticipated problems in previously established sampling procedures. So, the apparatus used was modified in order to improve the trap capacity. These modifications induced however the need of more time to achieve the work programme. Assuming that a complete definition of the phase equilibrium behaviour of the model system will be finished at the end of the current one year grant, the one year extension will be used for extraction experiments in columns, for modelling of the mass transfer based on the phase equilibrium experiments in progress and for performing scale-up calculations of the extraction process Training content (objective, benefit and expected impact) A variety of techniques related to the application of supercritical fluids will be learned. In particular, the knowledge to be obtained about scale up calculations may be quite valuable in any future job as an engineer specialised in SC fluids. Links with industry / industrial relevance (22) This project will be part of an ongoing collaboration programme with Jose Maria da Fon seca Vinhos, a Portuguese wine maker, aiming at the extraction of natural aromas for the food industry.
Original text from CORDIS.
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Links
Data: CORDIS, © European Union