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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.com/id/eprint/2514

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