The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design.
Extraction Optimization in Food Engineering
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Inside This Book
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First Sentence:
Thermodynamics is a very useful tool for many scientists and engineers, including geologists, geophysicists, and mechanical engineers, and is considered the scientific cornerstone for chemical engineers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
commercial isohexane, shrinking core leaching model, cane diffuser, fresh cossettes, diffusion juice, commercial hexane, nonpetroleum oils, tower extractors, extraction with supercritical carbon dioxide, prepared cane, dry substance content, full miscella, countercurrent mixer, rapeseed proteins, supercritical ethane, using supercritical carbon dioxide, sugar technology, defatted flakes, cholesterol solubility, beet tissue, hexane isomers, pressed pulp, supercritical fluid processing, decaffeinated products, alcoholic extraction Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Agric Food Chem, United States, John Wiley, Sci Food Agric, Verlag Bartens, International Symposium, Clean Air Act, Blackie Academic, Boca Raton, Environmental Protection Agency, European Patent, Supercrit Fluids, Academic Press, American Chemical Society, Christodoulou Figure, Federal Register, Food Technol, Ind Eng Chem Res, Applied Biotechnology Series, Clean Water Act, Dairy Sci, Fluid Phase Equil, German Patent New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Thermodynamics is a very useful tool for many scientists and engineers, including geologists, geophysicists, and mechanical engineers, and is considered the scientific cornerstone for chemical engineers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
commercial isohexane, shrinking core leaching model, cane diffuser, fresh cossettes, diffusion juice, commercial hexane, nonpetroleum oils, tower extractors, extraction with supercritical carbon dioxide, prepared cane, dry substance content, full miscella, countercurrent mixer, rapeseed proteins, supercritical ethane, using supercritical carbon dioxide, sugar technology, defatted flakes, cholesterol solubility, beet tissue, hexane isomers, pressed pulp, supercritical fluid processing, decaffeinated products, alcoholic extraction Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Agric Food Chem, United States, John Wiley, Sci Food Agric, Verlag Bartens, International Symposium, Clean Air Act, Blackie Academic, Boca Raton, Environmental Protection Agency, European Patent, Supercrit Fluids, Academic Press, American Chemical Society, Christodoulou Figure, Federal Register, Food Technol, Ind Eng Chem Res, Applied Biotechnology Series, Clean Water Act, Dairy Sci, Fluid Phase Equil, German Patent New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
This book cites 100
books:
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16
books
cite this book:
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- Extraction of Natural Products using Near-Critical Solvents by M.B. King on 6 pages
- Dense Gases for Extraction and Refining by Egon Stahl on 4 pages
- Supercritical Fluid Science and Technology (Acs Symposium Series,) by Keith P. Johnston on page 87, page 93, and page 364
- Alternative Sweeteners, Third Edition, Revised and Expanded (Food Science and Technology) by Lyn O'Brien-Nabors in Front Matter (1), Front Matter (2), and Front Matter (3)
- Supercritical Fluid Technology in Oil and Lipid Chemistry by Jerry W. King on page 87, page 91, and page 367
See all 100 books this book cites
- Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas in Front Matter (1), and Front Matter (2)
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis in Front Matter
- Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) by Ronald R. Eitenmiller in Front Matter
- Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering) by Da-Wen Sun in Front Matter
- Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) by Seppo Salminen in Front Matter
See all 16 books citing this book
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