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Full Description
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specific aspects of their use in food processing, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.
Supercritical fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.
Contents
1. Introduction
2. Fundamentals
3. Supercritical fluid extraction
4. Separation of liquid mixtures
5. Adsorption
6. Impregnation
7. Drying
8. Physical processing
9. Particle formation and coprecipitation
10.Reactions in supercritical media
11. Enzyme and microorganism inactivation
12.Food industry - Current practice and future challenges
13. Projecting supercritical fluid processing units for food products
