Buch, Englisch, 464 Seiten, Format (B × H): 159 mm x 230 mm, Gewicht: 735 g
Reihe: Food Science and Technology
Buch, Englisch, 464 Seiten, Format (B × H): 159 mm x 230 mm, Gewicht: 735 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-4108-2
Verlag: CRC Press
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design.
Zielgruppe
Professional
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Introduction to extraction theory, Petros Tzias; solid-liquid extraction, Jose Miguel Aguilera; supercritical fluid extraction in food engineering, Nurhan Turgut Dunford, Jerry W. King, and Gary R. List; extraction systems, Rudolph Eggers and Ph. T.Jaeger; optimization methods, Constantina Tzia; fats and oils from plant materials, L. Xu and Levente L. Diosady; proteins from plant materials, L. Xu and Levente L. Diosady; sugars and carbohydrates, Pascal Christodoulou; flavour and aroma substances,Youn-Woo Lee and Youn Yong Lee; extraction of natural antioxidants, Vassiliki Oreopoulou; extraction of alkaloids from natural plants using supercritical fluids, Marleny D.A. Saldana and Rahoma S. Mohamed; removal of cholesterol from food products usingsupercritical fluids, Rahoma S. Mohamed, Marleny D.A. Saldana, Alvaro B. de Azevedo and Uiram Kopcak; solvent extraction - safety, health and environmental issues, Phillip J. Wakelyn and Peter J. Wan.
