Effects of moisture and pH on supercritical fluid extraction
of cocoa butter

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Effects of moisture and pH on supercritical fluid extraction of cocoa butter

The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH ofthe cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Co...

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Bibliographic Details
Main Authors:	Jinap, Selamat, Kusnadi, Asep Edi, Akanda, Md. Jahurul Haque, Abdul Rahman, Russly, Ferdosh, Sahena, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Springer 2013
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/1/Asep-FoodBioProcess-2013.pdf

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