השוואת שיטות
סקרו את השיטות שבחרתם זו לצד זו; שורות שבהן יש הבדל מודגשות.
| מיצוי סוקסלט× | מיצוי בנוזל סופר-קריטי× | |
|---|---|---|
| תחום | מדעי המזון | מדעי המזון |
| משפחה | Process / pipeline | Process / pipeline |
| שנת המקור≠ | 1879 | 1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978) |
| הוגה השיטה≠ | Franz Soxhlet | Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s) |
| סוג≠ | Solvent Extraction Method | Physical separation and extraction technique |
| מקור מכונן≠ | Soxhlet, F. von (1879). Die Gewichtsbestimmung des Kaffein-Alkaloides. Dingler's Polytechnisches Journal, 232, 461-464. link ↗ | Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33. DOI ↗ |
| כינויים≠ | — | SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction |
| קשורות≠ | 3 | 0 |
| תקציר≠ | Soxhlet Extraction is a continuous solvent extraction method developed by Franz Soxhlet in 1879 for determining fat and lipid content in foods. Using a specialized glassware apparatus, Soxhlet repeatedly cycles hot solvent through a food sample, extracting lipids with high efficiency. It remains the official standard method for fat determination in numerous food standards and is widely used in food analysis and quality control. | Supercritical Fluid Extraction (SFE) is a separation technique that uses a fluid held above its critical temperature and pressure — most commonly carbon dioxide — to selectively dissolve and remove target compounds from a solid or liquid matrix. Widely applied in food science, nutraceutical production, and the flavour and fragrance industry, SFE offers a solvent-efficient, thermally gentle route to recovering oils, antioxidants, pigments, and bioactive compounds without the toxic residues associated with conventional organic solvents. |
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