Utilization Of Supercritical Carbon Dioxide for Improvement of Consumer Quality and Economical Production of Green Vietnamese Tea

2008, №2

сс. 7-19

Truong Nam Hung, A.K. Fakhreev, F.M. Gumerov, F.R. Gabitov, R.A. Usmanov, D.R. Amirkhanov, R.S. Yarullin

Key words: green Vietnamese tea, supercritical carbon dioxide, tea leaves consumer qualities, de-coffeinization

The effect of suggested procedures - circulation of supercritical (SC) carbon dioxide
        and periodical decompression in the system «initial raw material - SC-CO₂» - of tea
        leaves treatment onto the subsequent extraction of target components by hot water.
        Some thermodynamic characteristics of SC fluid de-coffeinization process, as applied
        to green Vietnamese tea, are investigated.

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ГОСТ
7.0.100-2018

Nam, Truong Utilization Of Supercritical Carbon Dioxide for Improvement of Consumer Quality and Economical Production of Green Vietnamese Tea / Truong Nam Hung, А.К. Фахреев, Ф.М. Гумеров [и др.]. – Текст : непосредственный // Сверхкритические Флюиды: Теория и Практика.. – 2008. – Т. 3. – № 2. – С. 7-19.

TRANSLIT

Nam, Truong Ispol'zovanie sverhkriticheskogo dioksida ugleroda dlya uluchsheniya potrebitel'skih svojstv i ekonomicheskih pokazatelej proizvodstva zelenogo v'etnamskogo chaya / Truong Nam Hung, A.K. Fahreev, F.M. Gumerov [i dr.]. – Sverhkriticheskie Flyuidy: Teoriya i Praktika.. – 2008. – Т. 3. – № 2. – S. 7-19.

Truong Nam Hung, A.K. Fakhreev, F.M. Gumerov, F.R. Gabitov, R.A. Usmanov, D.R. Amirkhanov, R.S. Yarullin Utilization Of Supercritical Carbon Dioxide for Improvement of Consumer Quality and Economical Production of Green Vietnamese Tea. Sverhkriticheskie Flyuidy: Teoriya i Praktika, 2, 7-19 (2008). https://doi.org/

Utilization Of Supercritical Carbon Dioxide for Improvement of Consumer Quality and Economical Production of Green Vietnamese Tea

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