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Publication Title | SUPERCRITICAL FLUIDS

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ACTA

SUPERCRITICAL FLUIDS

Ruhan Askin, Semih Ötles

Ege University of Bornova, Izmir, Turkey

Abstract. This study includes information concerning supercritical fluids. Beginning from the general description of the supercritical fluids, their historical background with physico-chemical properties is given. Special properties with the aid of which supercriti- cal characteristics are obtained are attempted to be explained. Also, supercritical CO2 (SCCO2), as a solvent for extraction related to the advantages of using such a solvent car- rying supercritical properties, is discussed. In order to understand the mechanism of su- percritical fluid extraction (SFE), the modelling concept of supercritical fluids (SCFs) and the criteria for various separation techniques are redefined.

Key words: supercritical fluids (SCFs), supercritical fluid extraction (SFE), modelling of SCFs, supercritical characteristics, SFE mechanism

INTRODUCTION

The technology of supercritical fluids (SCFs) and supercritical fluid extraction offers an opportunity to efficiently and economically improve recovery, increase reproductibil- ity, decrease the use of halogenated solvents, and provide cleaner extracts to the meas- urement instrument. To be truly useful in the analytical laboratory, the SFE technology must be throughly understood. A hasty approach to method development can lead to problems and even disillusionment with the technology. Lack of understanding regard- ing system parameters (e.g. type of fluid, density, pressure, temperature, flow rate, ex- traction time, extraction mode, analyte collection) can result in misinformation and erroneous conclusions. So, in order to do further SFE analysis, the system should be well understood. Ideally, SFE should be highly reproducible, fast, efficient, quantitative and free of contamination, should yield a concentrated sample solution which can be easily manipulated, and should preserve the chemical integrity of the analyte to be ex- tracted. So, it should also be indicated that, in a growing number of instances, this ideal is becoming the norm.

Corresponding author – Adres do korespondencji: Prof. Dr. Semih Ötles, Food Engineering Department of Ege University of Izmir, Turkey, e-mail: sotles@food.ege.edu.tr, denepy19@ yahoo.com

Acta Sci. Pol., Technol. Aliment. 4(1) 2005, 3-16

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