Thermal and Non-Thermal CO2 Supercritical Extraction Methods

Thermal and non-thermal CO2 supercritical extraction methods are versatile techniques widely used in food processing. These methods ensure the efficient recovery of food-grade compounds while maintaining their integrity and quality.

Key Features of Thermal and Non-Thermal Methods

Thermal Methods: Utilize moderate heat to improve the solubility of target compounds, ideal for extracting stable compounds.

Non-Thermal Methods: Operate at low temperatures to preserve heat-sensitive bioactives such as antioxidants and polyphenols.

Example: A CO2 SUPERCRITICAL EXTRACTION MACHINE was used to extract omega-3 fatty acids from fish oil using thermal methods, achieving higher yields without oxidation.