ProductUpdated on 10 February 2025
Separation or extraction procedure with supercritical fluids assisted by high intensity ultrasound
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
About
The procedure is based on the application of high intensity ultrasound to accelerate the separation or extraction, at high pressure (above about 70 bar) and with temperatures up to 80ºC, of natural products using CO2 or another solvent in supercritical conditions or not. , without affecting the characteristics and quality of the resulting product. For example, it can be applied in the extraction of essential oils, caffeine, THC from cannabis, or for the reduction of cholesterol content. The procedure improves mass transfer (extraction, desolvation, desorption, impregnation, reaction, etc.) in supercritical fluids, improving operation times and yields.
Organisation
Similar opportunities
Product
Microorganism inactivation procedure by combining supercritical fluids and ultrasound
Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
Product
Dehydrated products at low temperature
Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain