Preservation of food is a top priority in todays food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Supercritical fluid extraction is a process that is a green method that allows rapid extraction of bioactive compounds at reduced cost. This new volume investigates technologies within this extraction process, starting with an introduction and proceeding on to the design, applications for quality, and regulatory aspects. A wide range of research demonstrating the successful application of this method in different food products, ranging from, milk, meat, fish, grains, fruits and vegetables, and other foods, is discussed. The book explores the opportunities and challenges, properties, chemistry fluids, operating conditions and yield, modeling of supercritical fluid extraction, analytical applications, chromatography, micro- and nano-scale materials, extraction of phytochemicals from plants, application in fruits, vegetables, spices, herbs, oilseeds, food byproducts, and more.
Explores various technologies within supercritical fluid extraction process along with details of its application for quality, and regulatory aspects. Discusses researches demonstrating its successful application in different food products. Illustrates design advances and applications and also its opportunities, properties, and more.
1. Introduction to Supercritical Fluid Extraction: History and
Principles
2. Supercritical Fluid Extraction Applications in Foods: Status
and Future Scope, Opportunities, and Challenges
3. Chemistry and Properties
of Supercritical Fluids
4. Factors Affecting the Operating Conditions and
Yield of Supercritical Fluid Extraction
5. Mathematical Modeling of
Supercritical Fluid Extraction
6. Introduction and Analytical Applications of
Supercritical Fluid Extraction
7. Supercritical Fluid Extraction and
Chromatography
8. Application of Supercritical Fluid Extraction in Fruits and
Vegetables
9. Application of Supercritical Fluid Extraction in Spices
10.
Application of Supercritical Fluid Extraction in Herbs
11. Application of
Supercritical Fluid Extraction in Oilseeds
12. Applications of Supercritical
Fluid Extraction in Processing of Food By-Products
13. Application of
Supercritical Fluid Extraction for Preparation of Micro and Nano-Scale
Materials
14. Supercritical Fluid Extraction of Nutraceuticals
15.
Supercritical Fluid Extraction of Phytochemicals from Plants
16.
Supercritical Fluid Technology for Aiding the Functional Properties of
Plant-Based Biomolecules
Preeti Birwal, PhD, is a Scientist in Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India, where she is working on nonthermal food preservation, fermented beverages, food packaging, and the technology of millet-based beer. She has participated at national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers income through dairy technology. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer for several journals.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering at the College of Engineering at the University of Puerto RicoMayaguez Campus. He was proclaimed as the Father of Irrigation Engineering in Puerto Rico for the twentieth century by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
C. K. Sunil, PhD, is an Associate Professor in the Department of Food Engineering and Centre of Excellence for Grain Sciences at the National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Tamil Nadu, India. He has over 20 years of teaching, research, and industry experience. He has published scientific papers, book chapters and books. At present, he is working on the processing of millet, design and development of the processing machinery, application of novel thermal and nonthermal technologies, and valorization of processing waste.
