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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Chapter One. Principles of extraction processes for the food industry - p. 1 8. Section 1: Different extraction equipment and technologies - p. 14 9. Chapter Two. Solid-liquid extraction (leaching) in the food industry - p. 17 10. Chapter Three. Liquid-liquid extraction in the food industry - p. 45 11. Chapter Four. Supercritical fluid extraction in the food industry - p. 77 12. Chapter Five. Conventional vs modern extraction techniques in the food industry - p. 109 13. Section 2: Application of extraction in the food industry - p. 146 14. Chapter Six. Extraction of oil from oilseeds - p. 156 15. Chapter Seven. Extraction of sugar from sugar beets and cane sugar - p. 177 16. Chapter Eight. Extraction of fruit juices - p. 197 17. Chapter Nine. Extraction of coffee and tea - p. 247 18. Chapter Ten. Extraction of essential oils - p. 279 19. Chapter Eleven. Extraction of natural food ingredients by modern techniques - p. 300 20. Section 3: Design, control and efficiency of extraction systems - p. 343 21. Chapter Twelve. Design and simulation of extraction systems in the food industry - p. 349 22. Chapter Thirteen. Parameters affecting the efficiency of extraction systems in the food industries - p. 424 23. Index - p. 435
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Chapter One. Principles of extraction processes for the food industry - p. 1 8. Section 1: Different extraction equipment and technologies - p. 14 9. Chapter Two. Solid-liquid extraction (leaching) in the food industry - p. 17 10. Chapter Three. Liquid-liquid extraction in the food industry - p. 45 11. Chapter Four. Supercritical fluid extraction in the food industry - p. 77 12. Chapter Five. Conventional vs modern extraction techniques in the food industry - p. 109 13. Section 2: Application of extraction in the food industry - p. 146 14. Chapter Six. Extraction of oil from oilseeds - p. 156 15. Chapter Seven. Extraction of sugar from sugar beets and cane sugar - p. 177 16. Chapter Eight. Extraction of fruit juices - p. 197 17. Chapter Nine. Extraction of coffee and tea - p. 247 18. Chapter Ten. Extraction of essential oils - p. 279 19. Chapter Eleven. Extraction of natural food ingredients by modern techniques - p. 300 20. Section 3: Design, control and efficiency of extraction systems - p. 343 21. Chapter Twelve. Design and simulation of extraction systems in the food industry - p. 349 22. Chapter Thirteen. Parameters affecting the efficiency of extraction systems in the food industries - p. 424 23. Index - p. 435
