Enhancing Extraction Processes in the Food Industry: 1st Edition (Paperback) book cover

Enhancing Extraction Processes in the Food Industry

1st Edition

Edited by Nikolai Lebovka, Eugene Vorobiev, Farid Chemat

CRC Press

570 pages | 150 B/W Illus.

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Description

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.

Table of Contents

Introduction to Extraction in Food Processing; P. J. Lloyd and J. van Wyk

Pulse Electric Field-Assisted Extraction; E. I. Vorobiev and N. I. Lebovka

Microwave-Assisted Extraction; M. D. Luque de Castro and F. Priego-Capote

Ultrasonically Assisted Diffusion Processes; Z. J. Dolatowski and D. M. Stasiak

Pulsed Electrical Discharges: Principles and Application to Extraction of Biocompounds; N. Boussetta, T. Reess, E. I. Vorobiev, and J.- L. Lanoisellé

Combined Extraction Techniques; F. Chemat and G. Cravotto

Supercritical Fluid Extraction in Food Processing; R. K. Singh and R. Y. Avula

Pressurized Hot Water Extraction and Processing; C. Turner and E. Ibañez

Instant Controlled Pressure Drop Technology in Plant Extraction Processes; K. S. Allaf, C. Besombes, B. Berka, M. Kristiawan, V. Sobolik, and T. S. V. Allaf

High Pressure–Assisted Extraction: Method, Technique, and Application; K. Murthy N. Prasad, A. Ismail, J. Shi, and Y. M. Jiang

Extrusion-Assisted Extraction: Alginate Extraction from Macroalgae by Extrusion Process; P. Vauchel, A. Arhaliass, J. Legrand, R. Baron, and R. Kaas

Gas-Assisted Mechanical Expression of Oilseeds; P. Willems and A. B. de Haan

Mechanochemically Assisted Extraction; O. I. Lomovsky and I. O. Lomovsky

Reverse Micellar Extraction of Bioactive Compounds for Food Products; A. B. Hemavathi, H. U. Hebbar, and K. S. M. S. Raghavarao

Aqueous Two-Phase Extraction of Enzymes for Food Processing; M. C. Madhusudhan, M. C. Lakshmi, and K. S. M. S. Raghavarao

Enzyme-Assisted Aqueous Extraction of Oilseeds; S. Jung, J. M. L. Nobrega de Moura, K. Campbell, and L. A. Johnson

Index

About the Editors

Nikolai I. Lebovka is currently head of the Physical Chemistry Department of the Biocolloid Chemistry Institute and professor of physics at Taras Shevchenko National University of Kiev. He studies electric field–induced effects in biological and food materials and is also active in the fields of colloids and biocolloids, theory and applications of nanocomposites, computation physics, and theory and practice of percolation phenomena. He has published more than 230 papers in peer-reviewed journals and several chapters in books, and was a member of the organizing committee of several international conferences.

Eugene Vorobiev is a full professor at the Chemical Engineering Department and head of Laboratory for Agro-Industrial Technologies at the Université de Technologie de Compiègne (UTC), France. His main research interests are focused on mass transfer phenomena, theory and practice of solid–liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 200 peer-reviewed papers and is the author of 18 patents. He was awarded the Gold Medal of the Filtration Society (2001) and is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008). He acted as a chairman of several international conferences.

Farid Chemat is a full professor of chemistry and director of the Laboratory for Green Extraction Techniques of Natural Products (GREEN) at the Université d’Avignon et des Pays de Vaucluse, France. His main research interests are focused on innovative and sustainable extraction techniques (especially microwave, ultrasound, and green solvents) for food, pharmaceutical, and cosmetic applications. His research activities are documented by more than 100 scientific peer-reviewed papers and six patents. He is the coordinator of "France Eco-Extraction," a group that deals with international dissemination of research and education on green extraction technologies.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCI010000
SCIENCE / Biotechnology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science