Kooperativer Bibliotheksverbund

UID:

Umfang: 1 online resource (460 pages)

Ausgabe: First edition.

ISBN: 0-12-819606-8

Anmerkung: Intro -- Extraction Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry -- Copyright -- Contents -- Chapter One: Principles of extraction processes for the food industry -- 1.1. Introduction -- 1.2. Extraction in the food industry -- 1.3. Extraction techniques -- 1.3.1. Conventional extraction methods -- 1.3.2. Advanced extraction methods -- 1.3.3. Physical principles of extraction -- 1.3.4. Diffusion -- 1.3.5. Choice of solvent -- 1.3.6. Solubility -- 1.3.7. Mass transfer -- 1.3.8. Solid-solvent ratio -- 1.3.9. Temperature -- 1.3.10. Particle size -- 1.3.11. Kinetic modeling -- 1.3.12. Economic analysis -- 1.3.13. Green chemistry and green extraction -- 1.4. Conclusions -- References -- Section 1: Different extraction equipment and technologies -- Chapter Two: Solid-liquid extraction (leaching) in the food industry -- 2.1. Introduction -- 2.2. Mechanism of solid-liquid extraction -- 2.3. Transport phenomena -- 2.4. Numerical analysis -- 2.5. Why CFD? -- 2.5.1. Performing CFD -- 2.5.1.1. Preprocessing -- 2.5.1.2. Processing (solving) -- 2.5.1.3. Postprocessing -- 2.6. Batch solid-liquid extraction systems -- 2.6.1. Solid-liquid mixing -- 2.6.1.1. Suspension model -- 2.6.1.2. Cloud height method -- 2.6.2. Mass balance in a batch type solid-liquid extraction -- 2.7. Semicontinuous solid-liquid extraction systems -- 2.8. Continuous solid-liquid extraction systems -- 2.9. Novel techniques -- 2.9.1. Supercritical CO2 extraction -- 2.10. Industrial equipment for solid-liquid extraction -- 2.11. Conclusions -- References -- Chapter Three: Liquid-liquid extraction in the food industry -- 3.1. Introduction -- 3.2. Solvent selection -- 3.3. Distribution coefficient -- 3.4. Equipment -- 3.4.1. Mixer settler -- 3.4.2. Spray tower -- 3.4.3. Packed tower -- 3.4.4. Plate tower -- 3.4.5. Centrifugal contactors. , 3.5. Phase diagrams (two phases) -- 3.6. Applications -- 3.6.1. Extraction of edible oils -- 3.7. Liquid-liquid extraction for processing vegetable oils -- 3.7.1. Extraction of caffeine -- 3.7.2. Extraction of other materials -- 3.8. Enzyme extraction for food processing -- 3.9. Liquid-liquid extraction in bioprocess -- 3.9.1. Fermentation and algae broths -- 3.9.2. Removal of high boiling organics from wastewater -- 3.9.3. Removal of carboxylic acid -- 3.9.4. Separation and purification of protein -- 3.9.5. Agricultural chemical extraction -- 3.10. Conclusions -- References -- Chapter Four: Supercritical fluid extraction in the food industry -- 4.1. Introduction -- 4.2. Terminology -- 4.3. Supercritical fluid extraction apparatus -- 4.3.1. Required equipment for the SFE process -- 4.3.1.1. Pumps -- 4.3.1.2. Pressure vessels -- 4.3.1.3. Heating and cooling conditions in different scales -- 4.3.2. Supercritical CO2 extraction -- 4.3.3. The application of supercritical fluids -- 4.3.3.1. Using supercritical fluid extraction to gain bioactive compounds -- 4.3.3.2. Supercritical fluid extraction: A green alternative to conventional methods -- 4.4. Selection of the appropriate supercritical fluid -- 4.5. Supercritical fluid solute separation -- 4.5.1. Optimization of SFE -- 4.5.1.1. Increasing the diffusion -- 4.5.1.2. Increasing the solubility -- 4.5.1.3. Optimizing the flow rate -- 4.6. The efficiency of SFE -- 4.7. Conclusions and prospective future trends -- References -- Chapter Five: Conventional vs modern extraction techniques in the food industry -- 5.1. Introduction -- 5.2. Conventional extraction -- 5.3. Pressing extraction -- 5.4. Maceration -- 5.5. Vortical or turbo extraction -- 5.6. Decoction -- 5.7. Percolation -- 5.8. Distillation -- 5.9. Hydro-distillation -- 5.10. Solvent extraction -- 5.11. Soxhlet extractor. , 5.12. Modern extraction techniques -- 5.12.1. Ultrasound-assisted extraction (UAE) -- 5.12.1.1. Physical parameters -- Power and frequency -- Intensity -- Shape and size of ultrasonic systems -- 5.12.1.2. Medium parameters -- Solvent type -- Temperature -- Presence of dissolved gases -- 5.12.1.3. Matrix parameters -- 5.12.2. Supercritical fluid extraction (SFE) -- 5.12.3. Microwave-assisted extraction (MAE) -- 5.12.3.1. Solvent nature -- 5.12.3.2. Extraction time -- 5.12.3.3. Microwave power -- 5.12.3.4. Temperature -- 5.12.3.5. Matrix components -- 5.12.4. Pulsed electric field-assisted extraction -- 5.12.5. Pressure liquid extraction (PLE) -- 5.13. Advantages and limitations of the modern extraction techniques over conventional extraction techniques -- 5.14. Comparison -- 5.15. Conventional extraction -- 5.16. Solvent extraction -- 5.17. Extraction by percolation -- 5.18. Decoction extraction -- 5.19. Soxhlet apparatus -- 5.20. Direct steam distillation -- 5.21. Supercritical fluid extraction (SFE) -- 5.22. Advantages and disadvantages of microwave methods -- 5.23. Advantages and disadvantages of ultrasound-assisted extraction methods -- 5.24. Advantages and disadvantages of steam distillation methods -- 5.25. Benefits and drawbacks of pressurized liquid extraction (PLE) techniques -- 5.26. Microwave-assisted extraction (MAE) -- 5.27. Pulsed electric field (PEF) extraction -- 5.28. Enzyme-assisted extraction (EAE) -- 5.29. Benefits and drawbacks of the UAE technique -- 5.30. Benefits and drawbacks of MAE -- 5.31. Conclusions -- References -- Section 2: Application of extraction in the food industry -- Chapter Six: Extraction of oil from oilseeds -- 6.1. Introduction -- 6.2. Solvent extraction for oil recovery -- 6.3. Conventional oil extraction -- 6.4. Extraction methods for oil extraction -- 6.4.1. Enzymatic-based aqueous extraction. , 6.4.2. Appropriate enzyme selection -- 6.4.3. Pretreatment effect prior to enzymatic extraction -- 6.4.4. Influential factors of aqueous AEE -- 6.4.4.1. Particle size -- 6.4.4.2. Incubation temperature -- 6.4.4.3. pH effect -- 6.4.4.4. Ratio of the enzyme to the substrate -- 6.4.4.5. The ratio of the water to the substrate -- 6.4.4.6. Agitation -- 6.5. Challenges of AEE -- 6.6. Microwave-assisted extraction -- 6.7. Microwave-assisted enzymatic extraction -- 6.8. Effects of process variables (microwave power, temperature, and solvent nature) -- 6.9. Ultrasound-assisted extraction of oils -- 6.9.1. Mechanism of sonication -- 6.9.2. Effects of process variables on ultrasonication -- 6.10. Supercritical fluid extraction -- 6.11. Pulse electric feld extraction -- 6.12. High-pressure-assisted extraction -- 6.13. Conclusions -- References -- Chapter Seven: Extraction of sugar from sugar beets and cane sugar -- 7.1. Introduction -- 7.2. Production of sugar beet and sugarcane -- 7.3. Chemical composition of sugar beet -- 7.4. Chemical composition of sugarcane -- 7.5. Mass balance in a sugar beet factory -- 7.6. Raw sugar manufactured from sugar beet -- 7.6.1. Prepreparation -- 7.6.2. Extraction -- 7.6.3. Diffusers -- 7.7. Raw sugar manufactured from cane sugar -- 7.7.1. Juice extraction -- 7.7.2. Purification of juice -- 7.7.3. Crystallization -- 7.7.4. Centrifugation -- 7.8. Drying and Packaging -- 7.8.1. Processing of pulp/bagasse -- 7.9. Difference between sugar beet and cane sugar -- 7.9.1. Composition -- 7.9.2. Carbon isotope ratio -- 7.9.3. Processing operations -- 7.9.4. Raffinose and theanderose content -- 7.9.5. Thermal properties -- 7.10. Food applications of sugar from sugar beets and sugarcane -- 7.11. Industrial applications of sugarcane -- 7.11.1. Ethanol production -- 7.11.2. Electricity production -- 7.11.3. Biogas production. , 7.12. Conclusions -- References -- Chapter Eight: Extraction of fruit juices -- 8.1. Introduction -- 8.2. Production of fruit juice -- 8.2.1. Selection of fruit cultivar, harvesting, and storage -- 8.2.2. Sorting of fruits -- 8.2.3. Fruit washing -- 8.2.4. Fruit preparation -- 8.2.5. Crushing/grinding of fruits -- 8.2.6. Fruit juice extraction -- 8.2.6.1. Finger-cup extractor -- 8.2.6.2. Pressers -- Rack-and-cloth press -- Screw-type press -- Continuous filter belt press -- Hydraulic press -- Spiral-filter press -- Hydrodiffusion-type extractor -- 8.2.6.3. Emerging technologies for fruit juice extraction -- Enzymatic maceration -- Microwave hydrodiffusion and gravity -- Ultrasound-assisted extraction -- 8.2.7. Clarification of fruit juice -- 8.2.7.1. Enzymatic clarification -- 8.2.7.2. Clarification by clarifying agent -- 8.2.7.3. Centrifuge-based clarification -- 8.2.7.4. Membrane filtration -- 8.2.8. Concentration of fruit juice -- 8.2.8.1. Evaporation -- Multieffect evaporator -- Pan evaporators -- Climbing/falling film plate evaporators -- Thermally accelerated short-time evaporator -- 8.2.8.2. Membrane-based concentration -- Membrane distillation -- Osmotic evaporation -- Forward osmosis concentration -- Reverse osmosis concentration -- 8.2.8.3. Cryoconcentration -- 8.2.9. Pasteurization -- 8.2.9.1. Thermal pasteurization -- 8.2.9.2. Emerging pasteurization technologies -- Pulsed electric field -- Ohmic heating -- Ultraviolet irradiation -- High hydrostatic pressure -- 8.2.10. Aroma recovery -- 8.2.11. Packaging and storage -- 8.3. Conclusions -- References -- Chapter Nine: Extraction of coffee and tea -- 9.1. Introduction -- 9.1.1. Worldwide tea and coffee production and consumption trend -- 9.1.2. Bioactive compounds in tea and coffee -- 9.1.3. Pharmacological importance of tea and coffee -- 9.2. Types of coffee and tea. , 9.2.1. Types of tea based on extraction methods.

Weitere Ausg.: ISBN 9780128195161

Sprache: Englisch

UID:

Umfang: 1 online resource (460 pages)

Ausgabe: First edition.

ISBN: 0-12-819606-8

Anmerkung: Intro -- Extraction Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry -- Copyright -- Contents -- Chapter One: Principles of extraction processes for the food industry -- 1.1. Introduction -- 1.2. Extraction in the food industry -- 1.3. Extraction techniques -- 1.3.1. Conventional extraction methods -- 1.3.2. Advanced extraction methods -- 1.3.3. Physical principles of extraction -- 1.3.4. Diffusion -- 1.3.5. Choice of solvent -- 1.3.6. Solubility -- 1.3.7. Mass transfer -- 1.3.8. Solid-solvent ratio -- 1.3.9. Temperature -- 1.3.10. Particle size -- 1.3.11. Kinetic modeling -- 1.3.12. Economic analysis -- 1.3.13. Green chemistry and green extraction -- 1.4. Conclusions -- References -- Section 1: Different extraction equipment and technologies -- Chapter Two: Solid-liquid extraction (leaching) in the food industry -- 2.1. Introduction -- 2.2. Mechanism of solid-liquid extraction -- 2.3. Transport phenomena -- 2.4. Numerical analysis -- 2.5. Why CFD? -- 2.5.1. Performing CFD -- 2.5.1.1. Preprocessing -- 2.5.1.2. Processing (solving) -- 2.5.1.3. Postprocessing -- 2.6. Batch solid-liquid extraction systems -- 2.6.1. Solid-liquid mixing -- 2.6.1.1. Suspension model -- 2.6.1.2. Cloud height method -- 2.6.2. Mass balance in a batch type solid-liquid extraction -- 2.7. Semicontinuous solid-liquid extraction systems -- 2.8. Continuous solid-liquid extraction systems -- 2.9. Novel techniques -- 2.9.1. Supercritical CO2 extraction -- 2.10. Industrial equipment for solid-liquid extraction -- 2.11. Conclusions -- References -- Chapter Three: Liquid-liquid extraction in the food industry -- 3.1. Introduction -- 3.2. Solvent selection -- 3.3. Distribution coefficient -- 3.4. Equipment -- 3.4.1. Mixer settler -- 3.4.2. Spray tower -- 3.4.3. Packed tower -- 3.4.4. Plate tower -- 3.4.5. Centrifugal contactors. , 3.5. Phase diagrams (two phases) -- 3.6. Applications -- 3.6.1. Extraction of edible oils -- 3.7. Liquid-liquid extraction for processing vegetable oils -- 3.7.1. Extraction of caffeine -- 3.7.2. Extraction of other materials -- 3.8. Enzyme extraction for food processing -- 3.9. Liquid-liquid extraction in bioprocess -- 3.9.1. Fermentation and algae broths -- 3.9.2. Removal of high boiling organics from wastewater -- 3.9.3. Removal of carboxylic acid -- 3.9.4. Separation and purification of protein -- 3.9.5. Agricultural chemical extraction -- 3.10. Conclusions -- References -- Chapter Four: Supercritical fluid extraction in the food industry -- 4.1. Introduction -- 4.2. Terminology -- 4.3. Supercritical fluid extraction apparatus -- 4.3.1. Required equipment for the SFE process -- 4.3.1.1. Pumps -- 4.3.1.2. Pressure vessels -- 4.3.1.3. Heating and cooling conditions in different scales -- 4.3.2. Supercritical CO2 extraction -- 4.3.3. The application of supercritical fluids -- 4.3.3.1. Using supercritical fluid extraction to gain bioactive compounds -- 4.3.3.2. Supercritical fluid extraction: A green alternative to conventional methods -- 4.4. Selection of the appropriate supercritical fluid -- 4.5. Supercritical fluid solute separation -- 4.5.1. Optimization of SFE -- 4.5.1.1. Increasing the diffusion -- 4.5.1.2. Increasing the solubility -- 4.5.1.3. Optimizing the flow rate -- 4.6. The efficiency of SFE -- 4.7. Conclusions and prospective future trends -- References -- Chapter Five: Conventional vs modern extraction techniques in the food industry -- 5.1. Introduction -- 5.2. Conventional extraction -- 5.3. Pressing extraction -- 5.4. Maceration -- 5.5. Vortical or turbo extraction -- 5.6. Decoction -- 5.7. Percolation -- 5.8. Distillation -- 5.9. Hydro-distillation -- 5.10. Solvent extraction -- 5.11. Soxhlet extractor. , 5.12. Modern extraction techniques -- 5.12.1. Ultrasound-assisted extraction (UAE) -- 5.12.1.1. Physical parameters -- Power and frequency -- Intensity -- Shape and size of ultrasonic systems -- 5.12.1.2. Medium parameters -- Solvent type -- Temperature -- Presence of dissolved gases -- 5.12.1.3. Matrix parameters -- 5.12.2. Supercritical fluid extraction (SFE) -- 5.12.3. Microwave-assisted extraction (MAE) -- 5.12.3.1. Solvent nature -- 5.12.3.2. Extraction time -- 5.12.3.3. Microwave power -- 5.12.3.4. Temperature -- 5.12.3.5. Matrix components -- 5.12.4. Pulsed electric field-assisted extraction -- 5.12.5. Pressure liquid extraction (PLE) -- 5.13. Advantages and limitations of the modern extraction techniques over conventional extraction techniques -- 5.14. Comparison -- 5.15. Conventional extraction -- 5.16. Solvent extraction -- 5.17. Extraction by percolation -- 5.18. Decoction extraction -- 5.19. Soxhlet apparatus -- 5.20. Direct steam distillation -- 5.21. Supercritical fluid extraction (SFE) -- 5.22. Advantages and disadvantages of microwave methods -- 5.23. Advantages and disadvantages of ultrasound-assisted extraction methods -- 5.24. Advantages and disadvantages of steam distillation methods -- 5.25. Benefits and drawbacks of pressurized liquid extraction (PLE) techniques -- 5.26. Microwave-assisted extraction (MAE) -- 5.27. Pulsed electric field (PEF) extraction -- 5.28. Enzyme-assisted extraction (EAE) -- 5.29. Benefits and drawbacks of the UAE technique -- 5.30. Benefits and drawbacks of MAE -- 5.31. Conclusions -- References -- Section 2: Application of extraction in the food industry -- Chapter Six: Extraction of oil from oilseeds -- 6.1. Introduction -- 6.2. Solvent extraction for oil recovery -- 6.3. Conventional oil extraction -- 6.4. Extraction methods for oil extraction -- 6.4.1. Enzymatic-based aqueous extraction. , 6.4.2. Appropriate enzyme selection -- 6.4.3. Pretreatment effect prior to enzymatic extraction -- 6.4.4. Influential factors of aqueous AEE -- 6.4.4.1. Particle size -- 6.4.4.2. Incubation temperature -- 6.4.4.3. pH effect -- 6.4.4.4. Ratio of the enzyme to the substrate -- 6.4.4.5. The ratio of the water to the substrate -- 6.4.4.6. Agitation -- 6.5. Challenges of AEE -- 6.6. Microwave-assisted extraction -- 6.7. Microwave-assisted enzymatic extraction -- 6.8. Effects of process variables (microwave power, temperature, and solvent nature) -- 6.9. Ultrasound-assisted extraction of oils -- 6.9.1. Mechanism of sonication -- 6.9.2. Effects of process variables on ultrasonication -- 6.10. Supercritical fluid extraction -- 6.11. Pulse electric feld extraction -- 6.12. High-pressure-assisted extraction -- 6.13. Conclusions -- References -- Chapter Seven: Extraction of sugar from sugar beets and cane sugar -- 7.1. Introduction -- 7.2. Production of sugar beet and sugarcane -- 7.3. Chemical composition of sugar beet -- 7.4. Chemical composition of sugarcane -- 7.5. Mass balance in a sugar beet factory -- 7.6. Raw sugar manufactured from sugar beet -- 7.6.1. Prepreparation -- 7.6.2. Extraction -- 7.6.3. Diffusers -- 7.7. Raw sugar manufactured from cane sugar -- 7.7.1. Juice extraction -- 7.7.2. Purification of juice -- 7.7.3. Crystallization -- 7.7.4. Centrifugation -- 7.8. Drying and Packaging -- 7.8.1. Processing of pulp/bagasse -- 7.9. Difference between sugar beet and cane sugar -- 7.9.1. Composition -- 7.9.2. Carbon isotope ratio -- 7.9.3. Processing operations -- 7.9.4. Raffinose and theanderose content -- 7.9.5. Thermal properties -- 7.10. Food applications of sugar from sugar beets and sugarcane -- 7.11. Industrial applications of sugarcane -- 7.11.1. Ethanol production -- 7.11.2. Electricity production -- 7.11.3. Biogas production. , 7.12. Conclusions -- References -- Chapter Eight: Extraction of fruit juices -- 8.1. Introduction -- 8.2. Production of fruit juice -- 8.2.1. Selection of fruit cultivar, harvesting, and storage -- 8.2.2. Sorting of fruits -- 8.2.3. Fruit washing -- 8.2.4. Fruit preparation -- 8.2.5. Crushing/grinding of fruits -- 8.2.6. Fruit juice extraction -- 8.2.6.1. Finger-cup extractor -- 8.2.6.2. Pressers -- Rack-and-cloth press -- Screw-type press -- Continuous filter belt press -- Hydraulic press -- Spiral-filter press -- Hydrodiffusion-type extractor -- 8.2.6.3. Emerging technologies for fruit juice extraction -- Enzymatic maceration -- Microwave hydrodiffusion and gravity -- Ultrasound-assisted extraction -- 8.2.7. Clarification of fruit juice -- 8.2.7.1. Enzymatic clarification -- 8.2.7.2. Clarification by clarifying agent -- 8.2.7.3. Centrifuge-based clarification -- 8.2.7.4. Membrane filtration -- 8.2.8. Concentration of fruit juice -- 8.2.8.1. Evaporation -- Multieffect evaporator -- Pan evaporators -- Climbing/falling film plate evaporators -- Thermally accelerated short-time evaporator -- 8.2.8.2. Membrane-based concentration -- Membrane distillation -- Osmotic evaporation -- Forward osmosis concentration -- Reverse osmosis concentration -- 8.2.8.3. Cryoconcentration -- 8.2.9. Pasteurization -- 8.2.9.1. Thermal pasteurization -- 8.2.9.2. Emerging pasteurization technologies -- Pulsed electric field -- Ohmic heating -- Ultraviolet irradiation -- High hydrostatic pressure -- 8.2.10. Aroma recovery -- 8.2.11. Packaging and storage -- 8.3. Conclusions -- References -- Chapter Nine: Extraction of coffee and tea -- 9.1. Introduction -- 9.1.1. Worldwide tea and coffee production and consumption trend -- 9.1.2. Bioactive compounds in tea and coffee -- 9.1.3. Pharmacological importance of tea and coffee -- 9.2. Types of coffee and tea. , 9.2.1. Types of tea based on extraction methods.

Weitere Ausg.: ISBN 9780128195161

Sprache: Englisch

UID:

Umfang: 1 online resource (460 pages)

Ausgabe: First edition.

ISBN: 0-12-819606-8

Anmerkung: Intro -- Extraction Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry -- Copyright -- Contents -- Chapter One: Principles of extraction processes for the food industry -- 1.1. Introduction -- 1.2. Extraction in the food industry -- 1.3. Extraction techniques -- 1.3.1. Conventional extraction methods -- 1.3.2. Advanced extraction methods -- 1.3.3. Physical principles of extraction -- 1.3.4. Diffusion -- 1.3.5. Choice of solvent -- 1.3.6. Solubility -- 1.3.7. Mass transfer -- 1.3.8. Solid-solvent ratio -- 1.3.9. Temperature -- 1.3.10. Particle size -- 1.3.11. Kinetic modeling -- 1.3.12. Economic analysis -- 1.3.13. Green chemistry and green extraction -- 1.4. Conclusions -- References -- Section 1: Different extraction equipment and technologies -- Chapter Two: Solid-liquid extraction (leaching) in the food industry -- 2.1. Introduction -- 2.2. Mechanism of solid-liquid extraction -- 2.3. Transport phenomena -- 2.4. Numerical analysis -- 2.5. Why CFD? -- 2.5.1. Performing CFD -- 2.5.1.1. Preprocessing -- 2.5.1.2. Processing (solving) -- 2.5.1.3. Postprocessing -- 2.6. Batch solid-liquid extraction systems -- 2.6.1. Solid-liquid mixing -- 2.6.1.1. Suspension model -- 2.6.1.2. Cloud height method -- 2.6.2. Mass balance in a batch type solid-liquid extraction -- 2.7. Semicontinuous solid-liquid extraction systems -- 2.8. Continuous solid-liquid extraction systems -- 2.9. Novel techniques -- 2.9.1. Supercritical CO2 extraction -- 2.10. Industrial equipment for solid-liquid extraction -- 2.11. Conclusions -- References -- Chapter Three: Liquid-liquid extraction in the food industry -- 3.1. Introduction -- 3.2. Solvent selection -- 3.3. Distribution coefficient -- 3.4. Equipment -- 3.4.1. Mixer settler -- 3.4.2. Spray tower -- 3.4.3. Packed tower -- 3.4.4. Plate tower -- 3.4.5. Centrifugal contactors. , 3.5. Phase diagrams (two phases) -- 3.6. Applications -- 3.6.1. Extraction of edible oils -- 3.7. Liquid-liquid extraction for processing vegetable oils -- 3.7.1. Extraction of caffeine -- 3.7.2. Extraction of other materials -- 3.8. Enzyme extraction for food processing -- 3.9. Liquid-liquid extraction in bioprocess -- 3.9.1. Fermentation and algae broths -- 3.9.2. Removal of high boiling organics from wastewater -- 3.9.3. Removal of carboxylic acid -- 3.9.4. Separation and purification of protein -- 3.9.5. Agricultural chemical extraction -- 3.10. Conclusions -- References -- Chapter Four: Supercritical fluid extraction in the food industry -- 4.1. Introduction -- 4.2. Terminology -- 4.3. Supercritical fluid extraction apparatus -- 4.3.1. Required equipment for the SFE process -- 4.3.1.1. Pumps -- 4.3.1.2. Pressure vessels -- 4.3.1.3. Heating and cooling conditions in different scales -- 4.3.2. Supercritical CO2 extraction -- 4.3.3. The application of supercritical fluids -- 4.3.3.1. Using supercritical fluid extraction to gain bioactive compounds -- 4.3.3.2. Supercritical fluid extraction: A green alternative to conventional methods -- 4.4. Selection of the appropriate supercritical fluid -- 4.5. Supercritical fluid solute separation -- 4.5.1. Optimization of SFE -- 4.5.1.1. Increasing the diffusion -- 4.5.1.2. Increasing the solubility -- 4.5.1.3. Optimizing the flow rate -- 4.6. The efficiency of SFE -- 4.7. Conclusions and prospective future trends -- References -- Chapter Five: Conventional vs modern extraction techniques in the food industry -- 5.1. Introduction -- 5.2. Conventional extraction -- 5.3. Pressing extraction -- 5.4. Maceration -- 5.5. Vortical or turbo extraction -- 5.6. Decoction -- 5.7. Percolation -- 5.8. Distillation -- 5.9. Hydro-distillation -- 5.10. Solvent extraction -- 5.11. Soxhlet extractor. , 5.12. Modern extraction techniques -- 5.12.1. Ultrasound-assisted extraction (UAE) -- 5.12.1.1. Physical parameters -- Power and frequency -- Intensity -- Shape and size of ultrasonic systems -- 5.12.1.2. Medium parameters -- Solvent type -- Temperature -- Presence of dissolved gases -- 5.12.1.3. Matrix parameters -- 5.12.2. Supercritical fluid extraction (SFE) -- 5.12.3. Microwave-assisted extraction (MAE) -- 5.12.3.1. Solvent nature -- 5.12.3.2. Extraction time -- 5.12.3.3. Microwave power -- 5.12.3.4. Temperature -- 5.12.3.5. Matrix components -- 5.12.4. Pulsed electric field-assisted extraction -- 5.12.5. Pressure liquid extraction (PLE) -- 5.13. Advantages and limitations of the modern extraction techniques over conventional extraction techniques -- 5.14. Comparison -- 5.15. Conventional extraction -- 5.16. Solvent extraction -- 5.17. Extraction by percolation -- 5.18. Decoction extraction -- 5.19. Soxhlet apparatus -- 5.20. Direct steam distillation -- 5.21. Supercritical fluid extraction (SFE) -- 5.22. Advantages and disadvantages of microwave methods -- 5.23. Advantages and disadvantages of ultrasound-assisted extraction methods -- 5.24. Advantages and disadvantages of steam distillation methods -- 5.25. Benefits and drawbacks of pressurized liquid extraction (PLE) techniques -- 5.26. Microwave-assisted extraction (MAE) -- 5.27. Pulsed electric field (PEF) extraction -- 5.28. Enzyme-assisted extraction (EAE) -- 5.29. Benefits and drawbacks of the UAE technique -- 5.30. Benefits and drawbacks of MAE -- 5.31. Conclusions -- References -- Section 2: Application of extraction in the food industry -- Chapter Six: Extraction of oil from oilseeds -- 6.1. Introduction -- 6.2. Solvent extraction for oil recovery -- 6.3. Conventional oil extraction -- 6.4. Extraction methods for oil extraction -- 6.4.1. Enzymatic-based aqueous extraction. , 6.4.2. Appropriate enzyme selection -- 6.4.3. Pretreatment effect prior to enzymatic extraction -- 6.4.4. Influential factors of aqueous AEE -- 6.4.4.1. Particle size -- 6.4.4.2. Incubation temperature -- 6.4.4.3. pH effect -- 6.4.4.4. Ratio of the enzyme to the substrate -- 6.4.4.5. The ratio of the water to the substrate -- 6.4.4.6. Agitation -- 6.5. Challenges of AEE -- 6.6. Microwave-assisted extraction -- 6.7. Microwave-assisted enzymatic extraction -- 6.8. Effects of process variables (microwave power, temperature, and solvent nature) -- 6.9. Ultrasound-assisted extraction of oils -- 6.9.1. Mechanism of sonication -- 6.9.2. Effects of process variables on ultrasonication -- 6.10. Supercritical fluid extraction -- 6.11. Pulse electric feld extraction -- 6.12. High-pressure-assisted extraction -- 6.13. Conclusions -- References -- Chapter Seven: Extraction of sugar from sugar beets and cane sugar -- 7.1. Introduction -- 7.2. Production of sugar beet and sugarcane -- 7.3. Chemical composition of sugar beet -- 7.4. Chemical composition of sugarcane -- 7.5. Mass balance in a sugar beet factory -- 7.6. Raw sugar manufactured from sugar beet -- 7.6.1. Prepreparation -- 7.6.2. Extraction -- 7.6.3. Diffusers -- 7.7. Raw sugar manufactured from cane sugar -- 7.7.1. Juice extraction -- 7.7.2. Purification of juice -- 7.7.3. Crystallization -- 7.7.4. Centrifugation -- 7.8. Drying and Packaging -- 7.8.1. Processing of pulp/bagasse -- 7.9. Difference between sugar beet and cane sugar -- 7.9.1. Composition -- 7.9.2. Carbon isotope ratio -- 7.9.3. Processing operations -- 7.9.4. Raffinose and theanderose content -- 7.9.5. Thermal properties -- 7.10. Food applications of sugar from sugar beets and sugarcane -- 7.11. Industrial applications of sugarcane -- 7.11.1. Ethanol production -- 7.11.2. Electricity production -- 7.11.3. Biogas production. , 7.12. Conclusions -- References -- Chapter Eight: Extraction of fruit juices -- 8.1. Introduction -- 8.2. Production of fruit juice -- 8.2.1. Selection of fruit cultivar, harvesting, and storage -- 8.2.2. Sorting of fruits -- 8.2.3. Fruit washing -- 8.2.4. Fruit preparation -- 8.2.5. Crushing/grinding of fruits -- 8.2.6. Fruit juice extraction -- 8.2.6.1. Finger-cup extractor -- 8.2.6.2. Pressers -- Rack-and-cloth press -- Screw-type press -- Continuous filter belt press -- Hydraulic press -- Spiral-filter press -- Hydrodiffusion-type extractor -- 8.2.6.3. Emerging technologies for fruit juice extraction -- Enzymatic maceration -- Microwave hydrodiffusion and gravity -- Ultrasound-assisted extraction -- 8.2.7. Clarification of fruit juice -- 8.2.7.1. Enzymatic clarification -- 8.2.7.2. Clarification by clarifying agent -- 8.2.7.3. Centrifuge-based clarification -- 8.2.7.4. Membrane filtration -- 8.2.8. Concentration of fruit juice -- 8.2.8.1. Evaporation -- Multieffect evaporator -- Pan evaporators -- Climbing/falling film plate evaporators -- Thermally accelerated short-time evaporator -- 8.2.8.2. Membrane-based concentration -- Membrane distillation -- Osmotic evaporation -- Forward osmosis concentration -- Reverse osmosis concentration -- 8.2.8.3. Cryoconcentration -- 8.2.9. Pasteurization -- 8.2.9.1. Thermal pasteurization -- 8.2.9.2. Emerging pasteurization technologies -- Pulsed electric field -- Ohmic heating -- Ultraviolet irradiation -- High hydrostatic pressure -- 8.2.10. Aroma recovery -- 8.2.11. Packaging and storage -- 8.3. Conclusions -- References -- Chapter Nine: Extraction of coffee and tea -- 9.1. Introduction -- 9.1.1. Worldwide tea and coffee production and consumption trend -- 9.1.2. Bioactive compounds in tea and coffee -- 9.1.3. Pharmacological importance of tea and coffee -- 9.2. Types of coffee and tea. , 9.2.1. Types of tea based on extraction methods.

Weitere Ausg.: ISBN 9780128195161

Sprache: Englisch