The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes

Shen, Zhiping

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Victoria University of Technology

The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes

dc:creator Shen, Zhiping

dc:type.qualificationname phd

dc:date.issued1998

Abstract

dc:description.abstract

This study investigated the use of dense carbon dioxide, in both liquid and supercritical states, to extract and fractionate food by-product oils dispersed in porous matrices. Two oils were studied - Rice bran oil and Orange oil

Degree

thesis:*

Name dc:type.qualificationname: phd
Level dc:type.qualificationlevel: doctoral
Grantor dc:publisher.institution: Victoria University of Technology
Year dc:date.issued: 1998

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Shen, Zhiping

Subjects

dc:subject × 3

Rights

Language dc:language: en

Chain of custody

source

Harvested from: Victoria University (Australia)
Base URL: vuir.vu.edu.au/cgi/oai2
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

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citation

Shen, Zhiping. The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes. doctoral thesis, Victoria University of Technology, 1998.

The use of dense carbon dioxide extraction and fractionation to recover and refine natural food ingredients from food processing wastes

Abstract

Degree

Author and committee

Subjects

Rights

Chain of custody

More from Victoria University (Australia)