Supercritical Fluid Processing of Food and Biomaterials
(Sprache: Englisch)
The need for understanding the fundamentals of supercritical fluid processing and their applications to ever-widening ranges of materials and conditions continues to expand. There has been much interest in the use of supercritical fluids as solvents in...
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Klappentext zu „Supercritical Fluid Processing of Food and Biomaterials “
The need for understanding the fundamentals of supercritical fluid processing and their applications to ever-widening ranges of materials and conditions continues to expand. There has been much interest in the use of supercritical fluids as solvents in bioprocessing of food and related materials. Admittedly, a few successful applications of supercritical fluids could be cited but these are minuscule in comparison with the potential applications as yet undeveloped and unexploited. This volume is based on the papers presented at the symposium on Super critical fluid processing of biomaterials: Basics of process design and applications organized during the 8th World Congress of Food Science and Technology held in Toronto, Sept. 29-0ct. 4, 1991. The coverage represents the breadth of interest in this field around the world. I am indeed indebted to the authors who so willingly brought their work to the symposium and provided revised manuscripts of their papers for publication. I would also like to acknowledge the assistance of Professor M. LeMaguer of the University of Guelph for co-chairing the symposium. , The organization and successful completion of the symposium and the production of this volume is due to the assistance of the Technical Program Committee of the Congress and the cooperation of many people. I express my appreciation to them all. S. S. H.
Inhaltsverzeichnis zu „Supercritical Fluid Processing of Food and Biomaterials “
1 Fundamentals of processing with supercritical fluids.- Abstract.- 1.1 Introduction.- 1.2 Phase equilibrium and solubility.- 1.3 Mass transfer operation and economics.- 1.4 Biochemical reactions in supercritical fluids.- References.- 2 Carbon dioxide as a supercritical solvent in fatty acid refining: theory and practice.- Abstract.- 2.1 Introduction.- 2.2 Phase equilibria.- 2.3 A case study.- 2.4 Mass transfer.- 2.5 Continuous multistage simulation.- 2.6 Conclusions.- Acknowledgements.- References.- 3 Mass transfer phenomena in supercritical carbon dioxide extraction for production of spice essential oils.- Abstract.- 3.1 Introduction.- 3.2 Theory.- 3.3 Materials and methods.- 3.4 Results and discussion.- References.- 4 Biochemical reactions in supercritical fluids.- Abstract.- 4.1 Introduction.- 4.2 Acidolysis reaction.- 4.3 Materials and methods.- 4.4 Results and discussion.- 4.5 Conclusions.- Acknowledgements.- References.- 5 Use of semi-preparative supercritical chromatography for the separation and isolation of flavor and food constituents.- Abstract.- 5.1 Introduction.- 5.2 Materials and methods.- 5.3 Results and discussion.- 5.4 Conclusion.- References.- 6 Separation of oil from fried chips by a supercritical extraction process: an overview of bench-scale test experience and process economics.- Abstract.- 6.1 Introduction.- 6.2 Background.- 6.3 Laboratory-scale study of LOWCA process.- 6.4 Results and discussion.- 6.5 Conceptual design and cost study of LOWCA process.- 6.6 Technology penetration issues.- 6.7 Conclusions.- Acknowledgements.- References.- 7 Selecting a pump for supercritical fluid service.- Abstract.- 7.1 Introduction.- 7.2 Fluid criteria.- 7.3 Process criteria.- 7.4 Pump types.- 7.5 Applications and selections.- 8 Natural antioxidants produced bysupercritical extraction.- Abstract.- 8.1 Introduction.- 8.2 Traditional antioxidants.- 8.3 Spice antioxidant compounds.- 8.4 Extraction of spice antioxidants.- 8.5 Supercritical extraction.- 8.6
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Labex(TM) spice oleoresin SC(TM).- 8.7 Analytical.- 8.8 Summary.- References.- 9 Separation of ethanol/water solution with supercritical CO2 in the presence of a membrane.- Abstract.- 9.1 Introduction.- 9.2 Materials and methods.- 9.3 Results and discussion.- 9.4 Conclusions.- Nomenclature.- References.- 10 Supercritical fluid fractionation of butter oil.- Abstract.- 10.1 Introduction.- 10.2 Materials and methods.- 10.3 Results.- 10.4 Conclusion.- References.- 11 Supercritical carbon dioxide processing of orange juice: effects on pectinesterase, microbiology and quality attributes.- Abstract.- 11.1 Introduction.- 11.2 Materials and methods.- 11.3 Results and discussion.- 11.4 Summary and conclusions.- Acknowledgements.- References.- 12 Supercritical fluid carbon dioxide technology for extraction of spices and other high value bio-active compounds.- Abstract.- 12.1 Introduction.- 12.2 Pepper oil.- 12.3 Pepper oleoresin.- 12.4 Ginger oil.- 12.5 Ginger oleoresin.- 12.6 Jasmine absolute.- 12.7 Bio-active compounds.- 12.8 Summary.- References.- 13 Extraction of oil from evening primrose seed with supercritical carbon dioxide.- Abstract.- 13.1 Introduction.- 13.2 Experiments.- 13.3 Results and discussion.- 13.4 Conclusions.- Nomenclature.- References.- 14 High pressure extraction of organics from water.- Abstract.- 14.1 Introduction.- 14.2 Apparatus and methods.- 14.3 High pressure extraction of water solutions.- 14.4 Results and discussion.- 14.5 Conclusion.- Nomenclature.- References.- 15 Production of low-fat and low-cholesterol foodstuffs or biological products by supercriticalCO2 extraction: processes and applications.- Abstract.- 15.1 Introduction.- 15.2 General process.- 15.3 Food products: defatting applications.- 15.4 Food products: defatting and decholesterol applications.- 15.5 Biological products: decholesterol applications.- References.- 16 Fractionation of beef tallow with supercritical CO2.- Abstract.- 16.1 Introduction.- 16.2 Materials and experimental methods.- 16.3 Results and discussion.- 16.4 Conclusions.- Acknowledgements.- References.- 17 Supercritical CO2 extraction of oil from a seaweed, Palmaria palmata.- Abstract.- 17.1 Introduction.- 17.2 Materials and methods.- 17.3 Results and discussion.- 17.4 Conclusion.- Acknowledgements.- References.- 18 Commercial feasibility of supercritical extraction plant for making reduced-calorie peanuts.- Abstract.- 18.1 Introduction.- 18.2 Market potential for reduced-calorie peanuts.- 18.3 Plant and process design criteria.- 18.4 Commercial viability.- 18.5 Results of feasibility analysis.- 18.6 Economic considerations.- 18.7 Conclusions.- Appendix: Measures of profitability.- References.- 19 In situ monitoring of selective extraction of a mixture of higher fatty acids with supercritical carbon dioxide.- Abstract.- 19.1 Introduction.- 19.2 Materials and methods.- 19.3 Results and discussion.- References.
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Bibliographische Angaben
- Autor: S. S. H. Rizvi
- 2011, Softcover reprint of the original 1st ed. 1994, XVII, 257 Seiten, Maße: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 1461359074
- ISBN-13: 9781461359074
Sprache:
Englisch
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