A note on supercritical carbon dioxide decaffeination of coffee.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2514/
JFST-38-86 |
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| Title |
A note on supercritical carbon dioxide decaffeination of coffee.
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| Creator |
Udaya Sankar, K.
Manohar, B. Chokkalingam, A. |
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| Subject |
04 Coffee
05 Processing and Engineering |
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| Description |
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.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2514/1/JFST_1986_326-.pdf
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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