한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권6호
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- Pages.677-682
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- 1991
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- 0367-6293(pISSN)
초임계 탄산가스를 이용한 대두유의 추출과 추출대두유의 성질
Extraction of Soybean Oil Using Supercritical Carbon Dioxide and Its Characteristics
- Kim, In-Hwan (Food System Laboratory, Korea Food Research Institute) ;
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Yoon, Suk-Hoo
(Food System Laboratory, Korea Food Research Institute)
- 발행 : 1991.12.01
초록
초임계 탄산가스를 추출용매로 사용하여 대두유를 추출하였다. 추출압력과 온도의 범위는 각각 3,000-7,000psig와
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