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Mass Transfer in Chemical Engineering Processes Part 6

Tham khảo tài liệu 'mass transfer in chemical engineering processes part 6', kỹ thuật - công nghệ, cơ khí - chế tạo máy phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Extraction of Oleoresin from Pungent Red Paprika Under Different Conditions 115 Yield Capsaicin mg 100g Capsanthin mg 100g bo intercept 3.153322 186.625700 117.141400 b1 0.260120 - 0.262400 3.238900 b2 0.025702 0.063600 0.987800 b12 - 0.000452 0.010700 - 0.023000 b22 - 0.000010 - 0.000500 - 0.000800 b12 - 0.000286 0.004800 - 0.012200 R2 0.9795 0.9810 0.7890 adjusted R2 0.9722 0.9742 0.7138 p or probability 0.0000 0.0000 0.0002 Subscripts 1 temperature C 2 time min Significant at 0.05 level Significant at 0.0l level Significant at 0.001 level. Table 1. Regression coefficients R2 adjusted R2 and p for three dependent variables for pungent capsicum oleoresin obtained by ethanol. 3.1.2 Influence of extraction temperature and time The influence of extraction conditions on the PCO yield and capsaicin were presented by the coefficients of the second-order polynomials. As shown in Table 2 PCO yield was significantly affected by the positive linear effect p 0.001 of the temperature and the positive linear effect p 0.01 of the time. In this case the temperature and time were relevant variables for the model. However significant linear interaction between the temperature and time p 0.01 had a negative sign. Moreover it was found that the influence in the second-order term for the both variables showed no significant effect p 0.05 . These results suggest that the linear effect of the extraction temperature was the primary determining factor for PCO yield but there is no need for prolonged solid liquid phase contact. The response surface and contour map were also developed to facilitate the visualization and latter for predicting the optimum condition for PCO yield and capsaicin in ethanol Fig. 1 . Fig. 1b shows that the PCO yield increased as the temperature increased. As for the capsaicin content in PCO the positive interaction among the independent variables p 0.001 significantly influenced the capsaicin content. It was also found that quadratic effect of extraction time is