The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

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The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm)...

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Bibliographic Details
Main Authors:	Kusnadi, Asep Edi, Selamat, Jinap, Tan, Teng Ju, Abdul Rahman, Russly, Singh, Harcharan, Sheikh Abdul Hamid, Nazimah
Format:	Article
Language:	English
Published:	Elsevier 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/7395/ http://psasir.upm.edu.my/id/eprint/7395/1/The%20effects%20of%20particle%20size.pdf

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