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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/36883/1/Asep-FoodBioProcess-2013.pdf http://irep.iium.edu.my/36883/ http://link.springer.com/article/10.1007%2Fs11947-012-0983-6 |
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