1
Q
defn
A
food is contacted with sub or supercritical C02
2
Q
Supercritical SCCO2
A
C02 at a temperature and pressure above critical value points. Has the ability to diffuse through solids like a gas and dissolve matter like a liquid
3
Q
subcritical
A
gas or liquid C02 at a temp. below thermodynamical pressure
4
Q
effects
A
explosion of cell wall due to internal pressure
lipid extraction and inactivation of microbial metabolism enzymes
5
Q
what foods
A
liquids
6
Q
why cant solid fuels be used
A
absence of agitation i solid food is a limitation as C02 cant be diffused
7
Q
effect on meat
A
darkening due to metmyglobin formation
Food Processing
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