Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.
The optimum operating conditions for the extraction of cocoa butter from cocoa liquor using supercritical carbon dioxide and the effect of sample particle size on cocoa butter extraction under optimized operating conditions were investigated. The optimization was conducted at 10–45 MPa and 35–75C, w...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wiley Interscience
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7390/1/Extraction%20of%20cocoa%20butter%20by%20supercritical%20carbon%20dioxide.pdf http://psasir.upm.edu.my/id/eprint/7390/ http://dx.doi.org/10.1111/j.1745-4522.2008.00119.x |
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