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研究生:楊聯銘
研究生(外文):Lain-Ming Yang
論文名稱:固體香料在超臨界二氧化碳中之溶解度
論文名稱(外文):The Solubilities of Solid Flavours in Supercritical Carbon Dioxide
指導教授:蔡繁男蔡繁男引用關係
指導教授(外文):Professor Fuan-Nan Tsai
學位類別:碩士
校院名稱:國立成功大學
系所名稱:化學工程研究所
學門:工程學門
學類:化學工程學類
論文種類:學術論文
論文出版年:1995
畢業學年度:83
語文別:中文
論文頁數:110
中文關鍵詞:超臨界二氧化碳固體香料溶解度
外文關鍵詞:Supercritical Carbon-DioxideSolid FlavourSolubilities
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超臨界流體萃取與傳統分離技術比較,是一種較新的分離技術,其具有節
約能源,溶劑易分離,溶劑可回收及高擴散係數等優點。最近幾年,超臨
界流體萃取以已被商業化應用於一些製程中,例如由咖啡豆中去除咖啡因
,由天然植物中萃取啤酒花及香料等。然而,在設計一個超臨界流體的程
序時,必須先獲知溶質在超臨界溶劑中的溶解度,因此,相平衡數據的開
發是一個基礎且重要的工作。在本研究中,以一套半流動式相平衡裝製,
來研究三個固體香料在超臨界二氧化碳中之溶解度,首先測量■在超臨界
二氧化碳中之溶解度,並與文獻值比較,去驗證本套裝置之準確性,而後
再對本實驗的三個系統設定操作溫度為:308K,318,及328K,壓力由104
bar至225bar。 結果顯示溶質的溶解誰隨壓力之增加而增加,並且在不同
溫度下會有交錯現象發生。若在同溫同壓下,溶解度大小的比較為:香豆
素〉乙基香草醛〉桂皮酸。本實驗所獲得的溶解度數據,以四種模式去關
聯,實驗與計算的結果誤差在5%以內。

Supercritical fluid extraction is relatively a new separati- on
technology in chemical industry. The advantages of it include
low energy consumption, the ease of solvent/solute separation,
the convenience of solvent resumption and high diffusivity com-
pared with conventional separation technologies. In recent
years , the technology has been commercially applied to many
separat- ion processes such as the removal of caffine from
coffee beans , the extraction of hops and spices from natural
plants. However, the design of these scale-up processes
required the solubility data of solute in supercritical solvent.
As a result, to estimate the phase equilibrium data is an
essential and important task. In this study,we use a semi-flow
apparatus to measure the solubilities of three solid flavours
in supercritical carbon di- oxide .Firstly, in order to confirm
the accuracy of our experi- mental techniques. The apparatus
was tested by measuring the so- lubility of naphthalene in
supercritical carbon dioxide .These data were comparable with
literatures to within 5%. Secondly, we measured the
solubilities of three solid flavours in supercriti- cal carbon-
dioxide at temperatures of 308K, 318K, and 328K under pressures
from 104 to 225 bar. From these data, we observed ,the
solubilities of solute increase with increasing pressure at a
constant temperature. Crossover point has also been found for
any two isotherms. Moreover, the solubilities of three solid
fl- avours in CO2 at the same conditions of pressure and
temperature are in the order of coumarin > ethyl-vanillin >
cinnamic acid . The measured solubility data were correlated
with four emp- irical equations. The A.A.D.% between
experimental and calcul- ated data are all within 5%.

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