Temperature-Dependent Kinetics of Grape Seed Phenolic Compounds Extraction: Experiment and Model

0387689 - ÚCHP 2014 RIV NL eng J - Journal Article
Bucic´-Kojic´, A. - Sovová, Helena - Planinic´, M. - Tomas, S.
Temperature-Dependent Kinetics of Grape Seed Phenolic Compounds Extraction: Experiment and Model.
Food Chemistry. Roč. 136, 3-4 (2013), s. 1136-1140. ISSN 0308-8146. E-ISSN 1873-7072
Institutional support: RVO:67985858
Keywords : kinetics modelling * temperature * grape seed
Subject RIV: CI - Industrial Chemistry, Chemical Engineering
Impact factor: 3.259, year: 2013

The kinetics of a batch solid–liquid extraction of total phenolic compounds from milled grape seed using 50% ethanol at temperatures (25–80 C) was studied. A new model includig the concept of broken and intact cells and a linear equilibrium at the solid–liquid interface was developed. Both equilibrium partition coefficient and effective diffusion coefficient were temperature-dependent.
Permanent Link: http://hdl.handle.net/11104/0220392