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.
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