The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
نویسندگان
چکیده
منابع مشابه
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) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2008
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2007.08.008