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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Supercritical CO₂ dehydration removes water from food at mild temperatures using CO₂ above its critical point.
Origin: Japanese and German scientists (1990s) — Japan and Germany
See full technique reference →The process relies on CO₂’s low surface tension and high diffusivity to dissolve and carry away water molecules from the food matrix. Because the temperature remains below the critical point of water, heat‑labile nutrients and flavors are preserved. The CO₂ is then depressurized, leaving no solvent residue.
Primary Reaction
Physical extraction of water by supercritical CO₂
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Key Variables