Extraction of Ginger Flavor with Liquid or Supercritical Carbon Dioxide

@inproceedings{Yoshio2004ExtractionOG,
  title={Extraction of Ginger Flavor with Liquid or Supercritical Carbon Dioxide},
  author={Yoshio and Yonei and Hajime Ohinata},
  year={2004}
}
Ginger flavor, containing both aromatic and pungent components, was extracted by high pressure carbon dioxide from the rhizome of dried ginger (Zingiber ofzcinale Roscoe). However, the effects of extraction conditions on yield and quality of the ginger flavor have not yet been elucidated. In this study, the extract yield and the composition of the extract were studied using a semi-batch type apparatus in the pressure and temperature ranges of 7.9-29.5 MPa and 288-353 K, respectively. It was… CONTINUE READING

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