Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 6
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- Pages.677-682
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- 1991
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- 0367-6293(pISSN)
Extraction of Soybean Oil Using Supercritical Carbon Dioxide and Its Characteristics
초임계 탄산가스를 이용한 대두유의 추출과 추출대두유의 성질
- Kim, In-Hwan (Food System Laboratory, Korea Food Research Institute) ;
- Yoon, Suk-Hoo (Food System Laboratory, Korea Food Research Institute)
- Published : 1991.12.01
Abstract
Extraction of soybean oil from full tat soybean flour was performed using a supercritical carbon dioxide extraction system. Extraction pressure and temperature of the process were 3,000-7,000 psig and
초임계 탄산가스를 추출용매로 사용하여 대두유를 추출하였다. 추출압력과 온도의 범위는 각각 3,000-7,000psig와