Extraction of useful components from herbs using supercritical CO2: Experimental findings and data modelling

Abstract Extraction of Thyme and Rosemary with CO 2 at 25 and 40°C and pressures up to 250 bar is described and the results modelled, Single Sphere Models being best. Good data fits were obtained for both herbs when effective diffusivities D e were fitted at each temperature and pressure but variations of D e with temperature and pressure were physically more convincing for Thyme.