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, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.
Supercritical fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.
Supercritical fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.
Table of Contents
1. Introduction2. 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
Authors
Julian Mart�nez Laboratory of High Pressure in Food Engineering (LAPEA), University of Campinas, Brazil.Julian Mart�nez 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 Aguiar Professor, Natural Science Center (CCN), Federal University of S�o Carlos, Brazil. Ana Carolina de Aguiar is a Professor at the Natural Science Center (CCN), Federal University of S�o 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 Vigan� Professor, Natural Science Center (CCN), Federal University of S�o Carlos, Brazil. Juliane Vigan� is a Professor at the Natural Science Center (CCN), Federal University of S�o 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.
