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Enhancing Extraction Processes in the Food Industry (Hardcover, New) Loot Price: R4,621
Discovery Miles 46 210
You Save: R529 (10%)
Enhancing Extraction Processes in the Food Industry (Hardcover, New): Nikolai Lebovka, Eugene Vorobiev, Farid Chemat

Enhancing Extraction Processes in the Food Industry (Hardcover, New)

Nikolai Lebovka, Eugene Vorobiev, Farid Chemat

Series: Contemporary Food Engineering

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List price R5,150 Loot Price R4,621 Discovery Miles 46 210 | Repayment Terms: R433 pm x 12* You Save R529 (10%)

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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.

General

Imprint: Crc Press
Country of origin: United States
Series: Contemporary Food Engineering
Release date: September 2011
First published: 2011
Editors: Nikolai Lebovka • Eugene Vorobiev • Farid Chemat
Dimensions: 234 x 156 x 51mm (L x W x T)
Format: Hardcover
Pages: 570
Edition: New
ISBN-13: 978-1-4398-4593-6
Categories: Books > Professional & Technical > Biochemical engineering > Biotechnology > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4398-4593-X
Barcode: 9781439845936

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