The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
Springer India
2016
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/1/effect_53862.pdf http://irep.iium.edu.my/53862/7/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures_WOS.pdf http://irep.iium.edu.my/53862/13/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures%20and%20temperatures%20on%20cocoa%20butter_SCOPUS.pdf |