Enhancing extraction processes in the food industry
Author(s)
Bibliographic Information
Enhancing extraction processes in the food industry
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC, 2016, c2012
- : pbk
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Note
"First issued in paperback 2016"--T.p. verso
Includes bibliographical references and index
Description and Table of Contents
Description
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories.
The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds.
Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples.
The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process.
A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.
Table of Contents
Introduction to Extraction in Food Processing.Pulse Electric Field-Assisted Extraction. Microwave-Assisted Extraction.Ultrasonically Assisted Diffusion Processes.Pulsed Electrical Discharges: Principles and Application to Extraction of Biocompounds. Combined Extraction Techniques. Supercritical Fluid Extraction in Food Processing. Pressurized Hot Water Extraction and Processing. Instant Controlled Pressure Drop Technology in Plant Extraction Processes.High Pressure-Assisted Extraction: Method, Technique, and Application. Extrusion-Assisted Extraction: Alginate Extraction from Macroalgae by Extrusion Process. Gas-Assisted Mechanical Expression of Oilseeds. Mechanochemically Assisted Extraction. Reverse Micellar Extraction of Bioactive Compounds for Food Products. Aqueous Two-Phase Extraction of Enzymes for Food Processing. Enzyme-Assisted Aqueous Extraction of Oilseeds. Index
by "Nielsen BookData"