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Temperature-Dependent Kinetics of Grape Seed Phenolic Compounds Extraction: Experiment and Model
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SYSNO ASEP 0387689 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Temperature-Dependent Kinetics of Grape Seed Phenolic Compounds Extraction: Experiment and Model Author(s) Bucic´-Kojic´, A. (HR)
Sovová, Helena (UCHP-M) RID, ORCID, SAI
Planinic´, M. (HR)
Tomas, S. (HR)Source Title Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 136, 3-4 (2013), s. 1136-1140Number of pages 5 s. Language eng - English Country NL - Netherlands Keywords kinetics modelling ; temperature ; grape seed Subject RIV CI - Industrial Chemistry, Chemical Engineering Institutional support UCHP-M - RVO:67985858 UT WOS 000313924900004 DOI 10.1016/j.foodchem.2012.09.087 Annotation 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. Workplace Institute of Chemical Process Fundamentals Contact Eva Jirsová, jirsova@icpf.cas.cz, Tel.: 220 390 227 Year of Publishing 2014
Number of the records: 1