E-Book, Englisch, 456 Seiten
Reihe: Food Science and Technology
Tzia / Liadakis Extraction Optimization in Food Engineering
Erscheinungsjahr 2003
ISBN: 978-0-8247-5618-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 456 Seiten
Reihe: Food Science and Technology
ISBN: 978-0-8247-5618-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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
Food, surface, colloid, organic, flavor, enzyme, and lipid chemists and biochemists; food scientists, engineers, and technologists; and upper-level undergraduate and graduate students in these disciplines