Enhancing Extraction Processes in the Food Industry (eBook, ePUB)

Redaktion: Lebovka, Nikolai; Chemat, Farid; Vorobiev, Eugene

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781040221662
• Artikelnr.: 73297954

Autorenporträt

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.

Inhaltsangabe

Introduction to Extraction in Food Processing.Pulse Electric Field-Assisted
Extraction. Microwave-Assisted Extraction.Ultrasonically Assisted Diffusion
Processes.Pulsed Electrical Discharges: Principles and Application to
Extraction of Biocompounds. Combined Extraction Techniques. Supercritical
Fluid Extraction in Food Processing. Pressurized Hot Water Extraction and
Processing. Instant Controlled Pressure Drop Technology in Plant Extraction
Processes.High Pressure-Assisted Extraction: Method, Technique, and
Application. Extrusion-Assisted Extraction: Alginate Extraction from
Macroalgae by Extrusion Process. Gas-Assisted Mechanical Expression of
Oilseeds. Mechanochemically Assisted Extraction. Reverse Micellar
Extraction of Bioactive Compounds for Food Products. Aqueous Two-Phase
Extraction of Enzymes for Food Processing. Enzyme-Assisted Aqueous
Extraction of Oilseeds. Index