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Ultrasonic enhancement of the supercritical extraction from ginger
Authors:Balachandran S  Kentish S E  Mawson R  Ashokkumar M
Institution:

aCo-operative Research Centre for Bioproducts, Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia

bFood Science Australia, Sneydes Road, Werribee, Victoria 3030, Australia

cSchool of Chemistry, University of Melbourne, Victoria 3010, Australia

Abstract:This work examines the concurrent use of power ultrasound during the extraction of pungent compounds from a typical herb (ginger) with supercritical CO2. A power ultrasonic transducer with an operating frequency of 20 kHz is connected to an extraction vessel and the extraction of gingerols from freeze-dried ginger particles (4–8 mm) is monitored. In the presence of ultrasound, we find that both the extraction rate and the yield increase. The higher extraction rate is attributed to disruption of the cell structures and an increase in the accessibility of the solvent to the internal particle structure, which enhances the intra-particle diffusivity. While cavitation would readily account for such enhancement in ambient processes, the absence of phase boundaries should exclude such phenomena above the critical point. Possible alternate mechanisms for the cell structure damage are discussed.
Keywords:Supercritical extraction  Ultrasound  Cavitation  Mass transfer effects
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