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Article: Decaffeinating with carbon dioxide (CO2).
- Article from:
- Tea & Coffee Trade Journal
- Article date:
- September 1, 1990
- Author:
CopyrightCOPYRIGHT 1990 Lockwood Trade Journal Co., Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Decaffeinating with Carbon Dioxide C[O.sub.2]
The most selective process yet devised for removing just the caffeine but not the flavor from coffee uses the components of natural effervescence--carbon dioxide and water. The process is described, from its development in Europe in the 70's to its current level of manufacturing. The new process is compared with other decaffeination methods used for specialty coffees.
Carbon dioxide is usually not thought of as a solvent because it is a gas at normal atmospheric pressure and temperature. But when it is compressed to pressures greater than 50 times atmospheric, it becomes a dense liquid-like fluid. In this state ...