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)...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7395/1/The%20effects%20of%20particle%20size.pdf |