Abstract
CO2 is the supercritical fluid of choice because its critical temperature is readily accessible (∼304 K), because it is a relatively benign material itself (nonflammable, relatively low toxicity), and because it is naturally abundant and hence inexpensive. Unfortunately, CO2 is a feeble solvent, making it difficult to use for processes where substantial solubility of high molecular weight and/or polar compounds is required. Although there are several compounds whose critical temperatures are sufficiently mild (<100°C) to allow easy access to the supercritical regime, most have received little attention owing to various process or safety issues. From its inception, research into the use of CO2 as a process solvent has been motivated by the desire to create process schemes that are greener than their predecessors. Whereas the bulk of CO2-based applications in the food industry to date have targeted extractions, there is the possibility for other CO2-based technologies to cross over from polymer science (foaming, additive blending), catalysis (hydrogenation), and biotechnology (enzymatic reactions). In this chapter, the physical properties of CO2, environmental advantages and disadvantages to the use of CO2, process design, and the economic viability of supercritical CO2 use are discussed. Current and potential applications are also highlighted. Much of the most exciting work in CO2 technology since 1990 has involved the design of auxiliaries (surfactants, chelating agents), which may find use in food processing as well.
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Beckman, E.J. (2012). Supercritical and near-critical CO2 processing. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_10
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