Enhancing Extraction Processes in the Food Industry

Lingua: inglese

Editore: Taylor and Francis Ltd, GB, 2016

1138199338 / 9781138199330

Serie: Libro 38 di 59 - Contemporary Food Engineering

Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK

Venditore con 5 stelle

Venditore AbeBooks dal 11 giugno 2025

Brossura

Condizione: Nuovo

EUR 135,63

EUR 75,57 spedizione 
Spedito da Regno Unito a U.S.A.

Quantità: Più di 20 disponibili

Aggiungi al carrello
Resi gratuiti per 30 giorni

Descrizione dell’articolo da parte del venditore

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.…

Codice articolo LU-9781138199330

Titolo
Enhancing Extraction Processes in the Food Industry
Autore
Nikolai Lebovka
Editore
Taylor and Francis Ltd, GB
Anno di pubblicazione
2016
Condizione
New
Rilegatura
Paperback
Lingua
inglese
ISBN 10
1138199338
ISBN 13
9781138199330
Peso dell'articolo
1070 grammi
Serie
Libro 38 di 59: Contemporary Food Engineering

Rarewaves.com UK

London, Regno Unito

Venditore con 5 stelle

Venditore AbeBooks dal 11 giugno 2025

Tariffe di spedizione da Regno Unito a U.S.A.

ArticoloDa 60 a 60 giorni lavorativiDa 60 a 60 giorni lavorativi
Primo articoloEUR 75,57EUR 116,26
I tempi di consegna sono stabiliti dai venditori e variano in base al corriere e al paese. Gli ordini che devono attraversare una dogana possono subire ritardi e spetta agli acquirenti pagare eventuali tariffe o dazi associati. I venditori possono contattarti in merito ad addebiti aggiuntivi dovuti a eventuali maggiorazioni dei costi di spedizione dei tuoi articoli.

Metodi di pagamento

  • Visa
  • Mastercard
  • American Express
  • Carte Bleue
  • Apple Pay
  • Google Pay

Informazioni sull’azienda del venditore

RAREWAVES.COM LIMITED

Elsley Court, 20-22 Great Titchfield Street
London, Regno Unito W1W 8BE