Continuous Countercurrent Extraction of Vegetable Ingredients

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 616-620.

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Continuous Countercurrent Extraction of Vegetable Ingredients

CHENG Wei, CAO Yan-Ping, ZHANG Hui, WANG Qiang

1.School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China; 2.The Anhui Co. Ltd. of China 24th Railway Construction Civil Group, Hefei 233000, China

Online:2007-10-15 Published:2011-11-22

Abstract

Abstract: The basic principles of the continuous countercurrent extraction are reviewed. The apparatuses of trough type, spiral type, folded type are introduced. The present application of the continuous countercurrent extraction in fruits and leaves is also described. Finally, the union of the continuous countercurrent extraction, the microwave-assisted extraction and the ultrasound- assisted extraction is discussed. And the assumption, union of multifrequency ultrasound and continuous countercurrent, union of microwave and continuous countercurrent, the union of the three extraction technologies was advanced.

Key words: continuous countercurrent extraction, apparatus, vegetable ingredient, union

CHENG Wei, CAO Yan-Ping, ZHANG Hui, WANG Qiang. Continuous Countercurrent Extraction of Vegetable Ingredients[J]. FOOD SCIENCE, 2007, 28(10): 616-620.

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Continuous Countercurrent Extraction of Vegetable Ingredients

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