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This document discusses using supercritical fluid extraction with carbon dioxide to remove acrylamide from coffee beans. Supercritical CO2 extraction is investigated as a potential mitigation strategy to reduce levels of the carcinogen acrylamide in coffee. The study examines the effects of temperature, pressure, extraction time and adding ethanol as a modifier on the extraction of acrylamide from pre-roasted coffee beans using supercritical CO2. The best conditions found were 100°C, 200 bar pressure and 9.

Author

Faizah Pamcuab

Language

EN