naa a22 4500 510725988 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0979-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0979-2 Supercritical Carbon Dioxide Extraction of Eugenol from Clove Buds [Elektronische Daten] Process Optimization and Packed Bed Characterization [Dipan Chatterjee, Paramita Bhattacharjee] Isolation of eugenol from dried clove buds (Syzygium aromaticum Linn) of Indian origin was carried out using supercritical carbon dioxide (SC-CO2) extraction. Optimization of its process parameters such as temperature, pressure and time of extraction has been conducted using response surface methodology. The optimized conditions that provided the optimum yield of eugenol were a sample size of 20g of clove powder of particle diameter 0.5mm at a temperature of 60°C and pressure of 250bar for 90min extracting time at a flow rate of 2l min−1 of CO2. Statistical analyses conducted on the extraction parameters concluded that extraction temperature have significant effect on the yield of eugenol, whereas extraction pressure and time do not. The results obtained are in accordance to the basic principle of supercritical fluid phase equilibrium behavior. Solubility of eugenol in SC-CO2 under different temperature and pressure regimes have been determined experimentally and values were used to construct a correlated Chrastil equation in linear form to allow the prediction of solubility of eugenol in SC-CO2 under different extraction conditions. Using dimensionless numbers, an empirical correlation was also deduced for characterization of the extraction process of eugenol in SC-CO2 considering overall fixed bed behavior for clove matrix and mass transfer coefficients in supercritical phases. Springer Science+Business Media New York, 2012 Eugenol nationallicence Supercritical carbon dioxide extraction nationallicence Clove buds nationallicence Chrastil equation nationallicence Dimensionless numbers nationallicence Chatterjee Dipan Department of Food Technology and Biochemical Engineering, Jadavpur University, 700 032, Calcutta, India aut Bhattacharjee Paramita Department of Food Technology and Biochemical Engineering, Jadavpur University, 700 032, Calcutta, India aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2587-2599 1935-5130 6:10<2587 2013 6 11947 https://doi.org/10.1007/s11947-012-0979-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0979-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chatterjee Dipan Department of Food Technology and Biochemical Engineering, Jadavpur University, 700 032, Calcutta, India aut NATIONALLICENCE 700 1- Bhattacharjee Paramita Department of Food Technology and Biochemical Engineering, Jadavpur University, 700 032, Calcutta, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2587-2599 1935-5130 6:10<2587 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer