A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is application/pdf
.
s-l-g (solid-liquid-gas) phase transition of cocoa butter in supercritical co2
1999
Acta alimentaria
Phase equilibrium data (solid-liquid-gas) for cocoa butter and carbon dioxide were determined in view of their importance in design of PGSS (particles from gas saturated solutions) micronization process. The mutual solubility in the system cocoa butter/CO was measured by the static-analytic method in the temperature range of 3080°C and pressure range of 130 MPa. The experiments on solid-liquid (SL) transition for cocoa butter in the presence of carbon dioxide were performed by the modified
doi:10.1556/aalim.28.1999.2.8
fatcat:ob7hq7w4vfbxlim2kaadb7n5pi