Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide 


Vol. 18,  No. 2, pp. 191-199, Jun.  2012


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  Abstract

In order to reduce or remove off-flavor and volatile organic compounds (VOCs) from Laminaria japonica effectively, continuous treatment process by supercritical carbon dioxide (SC-CO2) was applied. After freeze-drying, Laminaria japonica powdered with 710 μm was used. Experiments were carried out at temperature range from 35 to 55 ℃, and pressure range from 10 to 25 MPa for evaluation of SC-CO2 treatment effect. Flow rate of carbon dioxide used in this reseach was constantly fixed at 26.81 g/min. Before and after treatment of SC-CO2, off-flavor and VOCs from Laminaria japonica were analyzed by gas chromatography-mass spectrometry detector (GC-MSD). Total 47 VOCs emitted from Laminaria japonica were identified before treatment of SC-CO2, major components of seaweed smell (ordor) in Laminaria japonica were identified as alcohols, aldehydes, ester and acids, ketone, halogenated compounds and hydrocarbon. Off-flavor and VOCs in all experimental conditions was reduced or removed after SC-CO2 treatment. Among the experimental conditions, the highest removal yield was at 25 MPa and 55 ℃.

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  Cite this article

[IEEE Style]

P. JN, K. RH, W. HC, C. BS, "Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide," Clean Technology, vol. 18, no. 2, pp. 191-199, 2012. DOI: .

[ACM Style]

Park JN, Kim RH, Woo HC, and Chun BS. 2012. Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide. Clean Technology, 18, 2, (2012), 191-199. DOI: .

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한국연구재단 등재학술지