Changes in fluids at high pressure

[Achim Recktenwald, PhD]

mur wrote:
> 
> 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.
> Chris


Extraction of caffeine from coffee with supercritical carbon dioxide.

Achim