Modeling oil extraction from green and roasted coffee by means of supercritical co2

International Journal of Food Engineering

Volumn 8, Issue 1, 2012, Pages

  Sandi, Délcio ^a   Araújo, Júlio M A ^a   Montes Montes, Everaldo J ^b   Coimbra, Jane S R ^a   Ferreira, Sandra R S ^c  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSIDAD DE CÓRDOBA   (Colombia)

^c FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Cafestol; Coffee oil; Kahweol; Solubility modeling; Supercritical fluid extraction

Indexed keywords

CAFESTOL; CHRASTIL MODEL; COFFEE OIL; GOOD CORRELATIONS; KAHWEOL; MEAN PERCENTAGE; OIL EXTRACTION; ROASTED COFFEE; SOLUBILITY VALUE; SUPERCRITICAL CO2;

CARBON DIOXIDE; MATHEMATICAL MODELS; SOLUBILITY; SUPERCRITICAL FLUID EXTRACTION;

COFFEE;

EID: 84870520823     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2058     Document Type: Article

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