s-l-g (solid-liquid-gas) phase transition of cocoa butter in supercritical co2

K. Kokot, Z. Knez, D. Bauman
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
more » ... lary method in a high pressure optical cell. For the production of finely dispersed cocoa butter by expanding CO -saturated solutions, the initial guess indicates that the starting conditions should be near the liquefaction curve in order to allow the solid-liquid region to be reached after expansion.
doi:10.1556/aalim.28.1999.2.8 fatcat:ob7hq7w4vfbxlim2kaadb7n5pi