Supercritical carbon dioxide extraction of red pepper (Capsicum annuum L.) oleoresin

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 55-66

  Uquiche, Edgar ^a   Del Valle, José M ^b   Ortiz, Jaime ^c  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSITY OF CHILE   (Chile)

Author keywords

Effective diffusivity; Extraction; Fractal analysis; Microstructure; Oleoresin; Pelletization; Red pepper; Supercritical CO2

Indexed keywords

CARBON DIOXIDE; MATHEMATICAL MODELS; MICROSTRUCTURE; PARTICLE SIZE ANALYSIS; PIGMENTS; POROSIMETERS; POROSITY; SUPERCRITICAL FLUIDS;

BATCH PRODUCTIVITY; FRACTAL ANALYSIS; PELLETIZATION; RED PEPPERS;

FOOD PRODUCTS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 2342592634     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.12.003     Document Type: Article

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