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A note on supercritical carbon dioxide decaffeination of coffee.
Udaya Sankar, K. and Manohar, B. and Chokkalingam, A. (1986) A note on supercritical carbon dioxide decaffeination of coffee. Journal of Food Science and Technology, 23 (6). 326-328, 9 ref..
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Abstract
Coffee has been decaffeinated using supercritical carbon dioxide at 2óO bar and 5O°C in 4 1 batch type high pressure extractor. The apparent coefficient of diffusion in super critical carbon dioxide was found to be 2.53 ×10-6 cm2/ sec. The physico-chemical characteristics of decaffeinated coffees are compared.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | decaffeinated coffee supercritical carbon dioxide |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Mar 2009 09:33 |
| Last Modified: | 30 May 2012 11:02 |
| URI: | http://ir.cftri.res.in/id/eprint/2514 |
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