The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

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The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out...

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Bibliographic Details
Main Authors:	Edi Kusnadi, Asep, Selamat, Jinap, Abdul Rahman, Russly, Akanda, Md Jahurul Haque, Ghafoor, Kashif, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English English English
Published:	Springer India 2016
Subjects:	R Medicine (General)
Online Access:	http://irep.iium.edu.my/53862/ http://irep.iium.edu.my/53862/1/effect_53862.pdf http://irep.iium.edu.my/53862/7/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures_WOS.pdf http://irep.iium.edu.my/53862/13/53862_The%20effect%20of%20flow%20rate%20at%20different%20pressures%20and%20temperatures%20on%20cocoa%20butter_SCOPUS.pdf

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