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.
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