| abstract |
Procedure for obtaining concentratesnaromatic from seafood by-products by extractionnwith supercritical or subcritical fluids.n n n Procedure for obtaining concentratesnaromatics from by-products of the processing industry ofnshellfish, primarily crustaceans, by extraction withnsub- or supercritical fluids, primarily carbon dioxide,nwith extraction pressures between 60 and 500 bar, temperatures ofnextraction between 20 and 80ºC, separation pressures between 30 and 60nbar and separation temperatures between -20 to 30ºC, where thenextract containing the organic compounds responsible fornaroma is collected in an adsorbent food material, whichnsubsequently undergoes a lyophilization or drying process bynspraying, after which a powdery material is obtained,nstable and odorless at room temperature that contains the substancesnSeafood aroma characteristics. |