Enhancing Extraction Processes in the Food Industry
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A comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO2 extraction of food and food products. It also examines the pressurized hot water extraction (PHWE)…mehr

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Produktbeschreibung
A comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO2 extraction of food and food products. It also examines the pressurized hot water extraction (PHWE) process and discusses essential oil extraction, among other topics.
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.