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Hardcover. Condition: New. ISBN:9781439845936.
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Enhancing Extraction Processes in the Food Industry
Book 38 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Enhancing Extraction Processes in the Food Industry (Contemporary Food Engineering)
Book 31 of 59: Contemporary Food EngineeringSeller: Ria Christie Collections, Uxbridge, United Kingdom
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Enhancing Extraction Processes in the Food Industry
Book 38 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 570 | Sprache: Englisch | Produktart: Bücher | 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 comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories.The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds.Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples.The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process.A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.
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Paperback. Condition: Brand New. 570 pages. 9.25x6.14x1.30 inches. In Stock.
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Enhancing Extraction Processes in the Food Industry (Contemporary Food Engineering)
Book 38 of 59: Contemporary Food EngineeringLanguage: English
Published by CRC Press 2011-09-26, 2011
ISBN 10: 143984593X ISBN 13: 9781439845936
Hardcover. Condition: New.
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Enhancing Extraction Processes in the Food Industry
Book 38 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Enhancing Extraction Processes in the Food Industry
Book 31 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2011
ISBN 10: 143984593X ISBN 13: 9781439845936
Condition: New. pp. 572 Index.
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Enhancing Extraction Processes in the Food Industry (Contemporary Food Engineering)
Book 38 of 59: Contemporary Food EngineeringSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
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Enhancing Extraction Processes in the Food Industry
Book 38 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2011
ISBN 10: 143984593X ISBN 13: 9781439845936
Condition: New. pp. 572.
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Enhancing Extraction Processes in the Food Industry
Book 31 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Hardcover. Condition: Brand New. 1st edition. 640 pages. 9.49x6.26x1.89 inches. In Stock.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Enhancing Extraction Processes in the Food Industry
Book 31 of 59: Contemporary Food EngineeringSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
-
Enhancing Extraction Processes in the Food Industry
Book 38 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2011
ISBN 10: 143984593X ISBN 13: 9781439845936
Condition: New. pp. 572 approximately 86 equations This item is printed on demand.
-
Enhancing Extraction Processes in the Food Industry
Book 31 of 59: Contemporary Food EngineeringSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 203.71
£ 5.87 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories.The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds.Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples.The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process.A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.
