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http://dx.doi.org/10.7464/ksct.2012.18.2.191

Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide  

Park, Jung-Nam (Department of Food Science and Technology, Pukyong National University)
Kim, Ryoung-Hee (Department of Food Science and Technology, Pukyong National University)
Woo, Hee-Chul (Department of Chemical Engineering, Pukyong National University)
Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
Publication Information
Clean Technology / v.18, no.2, 2012 , pp. 191-199 More about this Journal
Abstract
In order to reduce or remove off-flavor and volatile organic compounds (VOCs) from Laminaria japonica effectively, continuous treatment process by supercritical carbon dioxide (SC-$CO_2$) was applied. After freeze-drying, Laminaria japonica powdered with $710{\mu}m$ was used. Experiments were carried out at temperature range from 35 to $55^{\circ}C$, and pressure range from 10 to 25 MPa for evaluation of SC-$CO_2$ treatment effect. Flow rate of carbon dioxide used in this reseach was constantly fixed at 26.81 g/min. Before and after treatment of SC-$CO_2$, off-flavor and VOCs from Laminaria japonica were analyzed by gas chromatography-mass spectrometry detector (GC-MSD). Total 47 VOCs emitted from Laminaria japonica were identified before treatment of SC-$CO_2$, major components of seaweed smell (ordor) in Laminaria japonica were identified as alcohols, aldehydes, ester and acids, ketone, halogenated compounds and hydrocarbon. Off-flavor and VOCs in all experimental conditions was reduced or removed after SC-$CO_2$ treatment. Among the experimental conditions, the highest removal yield was at 25 MPa and $55^{\circ}C$.
Keywords
Supercritical carbon dioxide; Laminaria japonica; Volatile organic compounds; Off-flavor; GC-MSD;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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