Applications for supercritical fluid technology in food processing

Abstract

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. © 1995.