APPLICATIONS FOR SUPERCRITICAL-FLUID TECHNOLOGY IN FOOD-PROCESSING

被引：99
|
作者：
PALMER, MV
TING, SST
机构：
[1] Food Research Institute, Department of Agriculture, Werribee
来源：
FOOD CHEMISTRY | 1995年 / 52卷 / 04期
关键词：
D O I：
10.1016/0308-8146(95)93280-5
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The application of supercritical fluid technology in a range of industrial and experimental food processing systems, employing dense carbon dioxide in its supercritical, near-critical or liquid state as a solvent, is reviewed. The principles of supercritical fluid technology are discussed in relation to actual and potential applications. A summary of commercial applications, patented processes and published research studies is presented, together with a more detailed consideration of selected examples of some recent developments.
引用
收藏
页码：345 / 352
页数：8
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