Supercritical fl uids state of CO 2 and its the technological performance

The prospect considered of the using Super Critical Fluids (SCF) for extraction fat, ethereal oil from seed grape. Possibility of the use is shown for this and its problems bound by accessibility of the high-priced equipment. In the last decennial event in developed country of the world is actively developed problem of the rational use material in supercritical condition in closing technological cycles and the other high technology. One of the decisions given problems is a using as extract liquefi ed carbon dioxide. In the world spreads exactly CO2 extraction. This is bound in the fi rst place with that that this process highly profi table, more technological, allows to produce the conversion not only high-quality cheese, but also departure production for the reason extraction of them main component for giving more high quality low sort of the product. The Extraction by carbon dioxides in liquefi ed condition greatly increases the spectrum selected biologically active join, as well as allows to get such concentrations biologically active material in fi nal product, which impossible get nor one of other known methods of extractions. Research Article Supercritical fl uids state of CO2 and its the technological performance NR Barakaev, MT Kurbonov, BT Mukhamadiev and Fayzullayev Asqar* Bukhara Engineering, Technology Institute, Uzbekistan Received: 23 April, 2021 Accepted: 26 May, 2021 Published: 27 May, 2021 *Corresponding author: Fayzullayev Asqar, Bukhara Engineering, Technology Institute, Uzbekistan, E-mail:


Introduction
The Extraction by CO 2 known in near and distant foreign country it is enough long ago, already in 60-s years past age effort Krasnodar and Moscow scientist were an uncared-for production shop on production CO 2 -extract [1].
But science and technology moves toward, and that earlier was inaccessible, at present available, as well as in the course of time appears need on more high effectively ways and methods. The scientists have realistically shown the unique characteristic different material in supercritical condition, including carbon dioxide. Strictly, from this time of the notion "CO 2 -extractions" and "CO 2 -extract" changed [2].
The Development to technologies of the using CO 2 in different branch of the economy, so named CO 2 -chemistry, CO 2 -metallurgy, CO 2 -clear, other nanotechnology on west country well-earned has got the name true "technologies 21 ages".

Theoretical part
At present technologies production extract is designed from the following medicinal and aromatic plants: anise, root, basilica, carnations, highlander pepper, angelica, coriander, laurel cinnamon, turmerics, sheet nut nutmeg, seed carrot, parsleys, wormwood, pepper leguminous red, pepper fragrant, pepper black bitter, caraway, sage medicinal, mulberries, sage nutmeg, dill smelling, fennel, pine-needles of the fi r, hop, tarragon, as well as from dry cheese.
Use to technologies extraction ethernal oil from plants by carbon dioxide allows to extract from vegetable cheese practically full complex material in their natural state and high concentration (98-99 % at purity of the product 99,9%). CO 2extracts are intended for use in perfume-make-up, medical, food, in particular, in beer, vine, confectionery, meat industry, as well as in home chemistry. CO 2 -extracts present itself fl uid or products, with strong, typical of source cheese by scent; the mass share humidity not Citation: Barakaev -a complex biologically active material (essential oils,  terpens, fat acids, fenol containing join, vitamins, pigments, alkaloids and others) in its natural form, practically extract copies the source vegetable raw material moreover material are found in proportion characteristic source of raw materials; -have brightly expressed aromas and gustatory quality medicinal rubbed and dry of the same name spices; -present ecological pure products; -are not damaged vermin; -unlike dry cheese microbiological not sterile and possess the bactericide and bacteriostatic characteristic that prolongs keeping the product; -is not littered product to vital activity micro fl ora, does not contain the pesticides and herbicide; -do not lose their own characteristic, aroma and taste in process of keeping;-are easy formed in compositions.
Use CO 2 -extract allows to exclude using dry spicy-aromatic material and enables to get the produced product to uniform consistency without mixing dry spices.
Effect from use CO 2 -extract in lieu thereof dry material increases in several times, decrease the expenses on transportation and keeping, appears the possibility to mechanize (automate) process addition extract to products.
Use CO 2-extraction ethereal oil as softly timing, more laborconsuming and technologically quick way of the processing medicinal and spicy-aromatic vegetable cheese is a necessary condition of the reception natural ecological pure ethereal oil high quality. In they are saved natural correlation all component and, consequently, biochemical composition and physiological activity.
The raw material for reception CO 2 -extract is a different plants, spicy-aromatic products, secondary raw materials facility processing branches (the seed of grape, pits fruit, fruit and beverage), products animal origins.
The particularities of the structure vegetable cheese our region, fruit pit and other care departure, expect the development technological mode to extractions with using the fl uid carbon dioxide, kinetics and speakers of the process to extractions, as well as effect factor such as differences pit and grain, their amounts, the temperature of the processing, mixture of the organic solvents with liquefi ed gas on output and quality of the got product.
The modern requirements of food industry -a reinforcement of the checking for undesirable remainder in food-stuffs (the pesticides, heavy metals and others.).These afford will hereinafter extend to many technological processes in food technology, including extraction gustatory (aromatic and biologically active material). In this connection of no small importance importance has an assesment to extractions of the natural products.
Last production of the different spices is introduced in our country as local, so and tropical origin. However existing way to use the spices in natural type are not deprived such defect, as low utilization ratio aromatic and gustatory material and high bacterial content spices, causing premature product damage, particularly not subjected to sterilizations. Consequently, scientifi c development to new technology and using natural aromatics in the form of extract has a prospect. For minimization of the competitions synthetic material alternative technology to extractions must be designed as more effi cient. Such technology is an extraction liquefi ed gas in different their condition -fl uid and compressed [1][2][3][4][5].

Results and discusion
Such gases attract attention as perspective extraction, which effi cient using is connected with their characteristic: 1. The varied type liquefi ed gas and their mixtures between itself and with other organic solvent, as well as possibility of conduct to extractions under thermodynamic condition before -and supercritical allows to change selectivity of the process, obtaining receptions extract with necessary characteristic and composition.
2. The low temperature of the boiling, high volatility liquefi ed gas allows to realize the distillation micelles in soft warm-up condition that provides the reception high-quality extract (fl ying material are saved) from other oil aromatics and medicinal products.
3. Many liquefi ed gases possess the characteristic in inhibiter fl ame and possible on base of their additives in the main hydrocarbon solvents, applicable in other oil aromatics and fats to technologies, provide save extraction.
4. Indeed all liquefi ed gases possess the characteristic to form with water crystal hydrates and this can be used for concentration and peelings water solution in system of the extractions.
5. High inside energy, small viscosity and hiding heat of the evaporation allow to build effi cient in energy attitude of the scheme to extractions.
6. The high partial pressure liquefi ed gas can be used for change structured characteristic capillary-cell vegetable material up to their pulverizing that it is important in connection with improvement of the processes of preparation material to extractions.
The CO 2 -net, non-explosive, not fl aring up, nontoxic solvent. Besides, energy expenses, connected with new process of the extractions lower, on traditional method. Citation: Barakaev  At choice extract ants for spicy-aromatic, the ether oil and medicinal vegetable cheese follow the requirements, presented to industrial solvent and reducing to the following basically: 1. High selectivity and suffi cient dissolving ability.
2. Chemical no differentiability to extracted material and technological equipment.
3. The Absence after evaporation stranger spare and bad for person material in aim product.
4. The Uniform stable composition, constant and besides low temperature of the boiling, the least heat capacity, heat of the evaporation and viscosity.

5.
No fi re and absence explosive mixture with air.
6. The Absence of the colloidal systems and hydrofobility.
8. Safety for servicing personnel.
9. The cheap and accessibility the most effi cient way receptions vegetable extract with using as extract ants of the fl ying solvents, in the fi rst place, food fl uid CO 2 [1][2][3][4][5][6], representing itself colorless liquid without scent, warm-up range of the using fl uid CO 2 much expansive and allows to extract both in plus, and in minus to temperature. The low critical temperature and small importance of the hidden heat of the evaporation allow to lead the extraction with fl uid CO 2 with small specifi c expenses of the heat.
The extraction and evaporation of the solvent under low temperature (before 50 0 С ) can not only to extract the essential oils, saving aroma source cheese, but also biologically active components in active condition [2]. Fluid CO 2 does not support vital activity a microorganism and mildews that allows to get the sterile products when use cheese even, milling microorganism fl uid CO 2 thermal fi rm under usual temperature, chemical inert. The extraction in ambience fl uid CO 2 excludes completely oxidation to account of the absence to aerations. The branch of the solvent from extract possible or reduction of the pressure or heating, translating fl uid CO 2 in gaseous condition, herewith stands out CO 2 -an extracts.
Variation main parameter to extractions -a temperature, pressures, length, nature and degree dispersion extracted material -allows to get the product of the necessary composition [6].
The Extraction liquefi ed gas in before up critical and supercritical area will always be more economical, than extraction by traditional methods if target components have high value (for instance, for local cheese extraction lipids from grape pit, extraction aromatic and gustatory material of the spices etc.), as well as at association many steps process in one. 3. Value got target product justifi es the economic expenses. https://www.peertechzpublications.com/journals/archive-of-biomedical-science-and-engineering Citation: Barakaev  In describing the GA yield predictions using appropriately combined with RSM CCRD(response surface metodology), we found that the yield of GA mainly depends on the pressure and quantity of SC-CO 2 used for extraction. It turned out that there is a signifi cant relationship for the linear and quadratic terms of the relationship between the output of the GA and these parameters. Noticeable interaction between the three process parameters (pressure, SC-CO 2 temperature and fl ow rate) was observed.
Licorice root is subjected to moisture-heat pre-treatment. Cooked thereafter pitch used as a raw material for the extraction of GA by SC-CO 2 extraction. Initial studies for a wide spectrum of SC-CO 2 density value (780-890 kg/m 3 ) indicates that it is possible to set optimum operating conditions for the GA separation.
According to RSM-analysis of the optimal process conditions: 14.6 KPa, 33.5 o and 21.88 g CO 2 /g.d.m. CO 2 consumption for the extraction of GA from licorice using SC-CO 2 . SC-CO 2 density calculated for the optimum pressure and temperature equal to 885 kg/m 3 , which was found as a result of a preliminary analysis of the correlation between the output of the GA and CO 2 density. The maximum yield of GA is equal to 0.158 g of 1 g of dried material (about 15% of extract) with SC-CO 2 density equal 863 kg/m 3 .
Preliminary tests performed at condition resulting in SC-CO 2 density ranging from 780 to 890 kg/m 3 indicated that at some pressure, temperature as well as consumption of supercritical fl uids the optimal working conditions for glycirhizin acid isolation could be determined. For thus purpose the following range of working conditions of SK-CO 2 were tested by using Central Composite Rotatable Design (CCRD) and Response Surface Methodology (RSM): pressure from 16 to 34 KPa, temperature from 20 o to 40 o and consumption of SC-CO 2 from 10 to 26 gСО 2 /gd.m. The results of this investigation indicated that maximum yield G.A. 158 mg from 1 g materials on dry basis (about 15% of total extract) at 14.6 KPa, 33.5 o and 21.88 gСО 2 /gd.m. could be obtained [14][15][16].

Conclusion
In accordance with considered and made conclusion possible to mark the main trends of the improvement of the process of extractions by carbon dioxide in food industry: