Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2

Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil so...

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Veröffentlicht in:	International journal of food engineering 2012-05, Vol.8 (1)
Hauptverfasser:	Sandi, Délcio, Araújo, Júlio M.A., Montes-Montes, Everaldo J., Coimbra, Jane S.R., Ferreira, Sandra R.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	cafestol carbon dioxide coffee oil kahweol mathematical models oils solubility solubility modeling supercritical fluid extraction temperature
Online-Zugang:	Volltext
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