Extraction method of compound in food:
*Liquid-liquid extraction (LLE)
*Solid-liquid extraction (SLE)
Liquid-liquid extraction is a mass transfer operation in which a liquid solution (the feed) initially containing one or more solutes is thoroughly mixed with an immiscible or nearly immiscible liquid. It is a process carried out at room temperature and at atmospheric pressure.
This technique is used to extract aromatic compounds from a liquid. Since the liquid is usually aqueous, the solvent used is organic and immiscible in water to facilitate the separation of the two phases.
It is an extraction of substance from one liquid phase into another liquid phase. The solvent exhibits preferentially affinity or selectivity towards one or more of the components in the feed and has different density.
Extraction can be done in batch by certain an emulsion of the organic phase in the aqueous continuous phase, followed by phase separation to recover the organic phase. The process can minimize the loss of neutral oil and retains bioactive compounds.
Liquid-liquid extraction is used particularly for the winning of compounds that are not very volatile, which occur in small amounts in solution along with numerous other substances.
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