CO-2 Decaffeination Method for Coffee (#)
„CAFFEINE REMOVAL occurs in an extraction vessel, which may be 70 feet high and 10 feet in diameter, suffused with carbon dioxide at roughly 200 degrees Fahrenheit and 250 atmospheres. Caffeine diffuses into this supercritical carbon dioxide, along with some water. Beans enter at the top of the chamber and move toward the bottom over five hours. To extract the caffeine continuously, the beans lower in the column are exposed to fresher carbon dioxide, which ensures that the caffeine concentration inside beans is always higher than in the surrounding solvent.“
http://www.sweetmarias.com/ decaf.co-2method.html - Cached
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Amazon.com: Books: Gary Null's Ultimate Anti-Aging Program
„As the doctor suggested I made soya a regular part of my diet. I now drink 'soy ff e e' a caffeine free substitute for regular coffe that I found on the net at www.S o y co f f e e.c o m, which is extremely tasty too. Soya is supposed to be highly effective against Parkinson's disease. Dr.“
http://www.amazon.com/exec/obidos/asin/1575664097/qid%3d917226162/ sr%3d1-1
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Caffeine and The Bean (INeedCoffee.com)
„The first is called the Swiss Water Process method. Decaf coffee made with this method can be found at most gourmet coffee shops, organic food grocery stores. The other decaffeination processes use some sort of a chemical solvent. In this article, I'll explain the essential aspects of the chemical removal process then I'll discuss a specific variation of the chemical process termed the Super Critical Carbon Dioxide method.“
http://www.ineedcoffee.com/99/06/decaf/
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BSCA - BSCA Certified Roasted Coffees - SPRESS CAFÉ
„Decaf: This coffee pass through a decaffeination process where the still green beans are washed in order to remove the caffeine until almost none is left (Max. 0,06%). After this process the beans are normally roasted.“
http://www.bsca.com.br/ certified.php?lang=en&certified_id=7
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„Jay clues us in to the chemical decaffeination process which was used for this blend. Methylene chloride seems to be the most efficient way to remove caffeine from coffee with no discernible aftertaste. The beans are soaked in a chemical solution to extract caffeine and wax (a natural residue), then dried and shipped. The Swiss-water-process form of decaffeination is better for both the environment and the body.“
http://www.sallys-place.com/beverages/coffee/ javagirl.htm
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„In the Swiss Water Process the green beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee. The first batch of beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of green coffee. The principle is that the solution is saturated with all components soluble in water other than caffeine, and therefore only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.“
http://www.coffeeresearch.org/science/ decaffeination.htm
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