Changes in fluids at high pressure
Achim Recktenwald, PhD
achim at ibex.ca
Wed Sep 25 07:31:30 EST 1996
> Richard Whittle wrote:
> > Does anyone know of a bulk industrial fluid process that depends for its success on the fluid being maintained at high pressure for a limited
> time whgile some
> > Might be chemical, biochemical...? Any ideas?
> > Richard Whittle 106271.2656
> I think in the food industry they use the fact that above the critical
> point there is no surface tension. In this way they can extract some
> ingredients, but I do not know details.
Extraction of caffeine from coffee with supercritical carbon dioxide.
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