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Extraction Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry

  • Book

  • December 2023
  • Elsevier Science and Technology
  • ID: 5597120
Description Jump to:

Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.

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Table of Contents

1. Principles of extraction processesSection 1 Different extraction equipment and technologies2. Solid-liquid extraction (leaching)3. Liquid- liquid extraction4. Supercritical fluid extraction5. Conventional extraction vs modern extraction techniquesSection 2 Application of extraction in the food industry6. Extraction of oil from oilseeds7. Extraction of sugar from sugar beet and cane sugar8. Extraction of fruit juices9. Extraction of coffee and tea10. Extraction of essential oils11. Extraction of natural food ingredientsSection 3 Design, control and efficiency of extraction systems12. Design and simulation of extraction systems

Authors

Seid Mahdi Jafari Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world's highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is "http://www.smjafari.com.� Sahar Akhavan-Mahdavi Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran. Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.

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