Supercritical Fluid Technology for Food Processing
Elsevier - Health Sciences Division (Verlag)
978-0-443-29042-8 (ISBN)
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Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies considering the specific aspects of their use in food processing, including the issues that must be considered in a food industrial plant. This includes the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations. After introducing the field and the fundamentals specific to food processing, the chapters move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation and coprecipitation, reaction, as well as Enzyme and microorganism inactivation. The book concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications provides an accessible reference text for late undergraduate and graduate/postdoc students and those teaching primarily at the interface of Food Science/Engineering and Chemical Engineering, as well as Agro-industrial Engineering, and Chemistry.
Julian Martínez obtained his PhD (2005) in Food Engineering at the University of Campinas, Brazil where he is now Associate Professor. His research fields are supercritical fluid and pressurized liquid technologies, bioactive compounds and the recovery of industrial by-products, mainly focused on food. He leads the Laboratory of High Pressure in Food Engineering (LAPEA) and is a member of the editorial board of The Journal of Supercritical Fluids. He has supervised 10 doctoral theses and published over 100 articles in peer reviewed journals. Ana Carolina de Aguiar is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. Her main areas of expertise are developing high-pressure processes applied to food materials and designing systems to protect, load, and deliver bioactive compounds. She has experience in extraction with supercritical fluids, pressurized liquids, ultrasound, process integration, cost estimation, fabrication of carrier systems by micro fluidization, as well as analytical techniques for separation, identification, and quantification of compounds. Juliane Viganó is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. She has worked with high-pressure technologies to obtain and process bioactive compounds from food-related raw materials. Among her subject areas are supercritical fluid and pressurized liquid extraction, processes integration, production and impregnation of aerogel, food waste management, and purification and chemical characterization of bio compounds.
1. Introduction
2. Fundamentals
3. Supercritical fluid extraction
4. Separation of liquid mixtures
5. Adsorption
6. Impregnation
7. Drying
8. Physical processing
9. Particle formation and coprecipitation
10.Reactions in supercritical media
11. Enzyme and microorganism inactivation
12.Food industry – Current practice and future challenges
13. Projecting supercritical fluid processing units for food products
| Erscheint lt. Verlag | 1.8.2026 |
|---|---|
| Reihe/Serie | Supercritical Fluid Science and Technology |
| Verlagsort | Philadelphia |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Technik ► Maschinenbau | |
| ISBN-10 | 0-443-29042-3 / 0443290423 |
| ISBN-13 | 978-0-443-29042-8 / 9780443290428 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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