Syed S. H. Rizvi

Supercritical Fluid Processing of Food and Biomaterials

• Gebundenes Buch

Produktbeschreibung

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1356-2
• 1998.
• Seitenzahl: 284
• Erscheinungstermin: 31. Oktober 1998
• Englisch
• Abmessung: 241mm x 160mm x 20mm
• Gewicht: 576g
• ISBN-13: 9780834213562
• ISBN-10: 0834213567
• Artikelnr.: 22161542

Inhaltsangabe

Fundamentals Of Processing With Supercritical Fluids. Carbon Dioxide as a
Supercritical Solvent in Fatty Acid Refining: Theory and Practice. Mass
Transfer Phenomena in Supercritical Carbon Dioxide Extraction for
Production of Spice Essential Oils. Biochemical Reactions in Supercritical
Fluids. Use of Semi-Preparative Supercritical Chromatography for the
Separation and Isolation of Flavor and Food Constituents. Separation of Oil
from Fried Chips by a Supercritical Extraction Process: An Overview of
Bench-Scale Test Experience and Process Economics. Selecting a Pump for
Supercritical Fluid Service. Natural Antioxidants Produced by Supercritical
Extraction. Separation of Ethanol-Water Solution with Supercritical CO2 in
the Presence of a Membrane. Supercritical Fractionation of Butter Oil
Supercritical Carbon Dioxide Processing of Orange Juice: Effects on
Pectinesterase. Microbiology and Quality Attributes. Superficial Fluid
Carbon Dioxide Technology for Extraction of Spices and Other High-Value
Bioactive Compounds. Extraction of Oil from Evening Primrose Seed with
Supercritical Carbon Dioxide. High Pressure Extraction of Organics from
Water Production of Low-Fat and Low-Cholesterol Foodstuffs of Biological
Products by Supercritical CO2 Extraction-Process and Applications.
Fractionation of Beef Tallow with Supercritical CO2 Extraction of Oil from
Seaweed. Palmeria Palmata. Commercial Feasibility of Supercritical
Extraction Plant for Making Reduced-Calorie Peanuts. In Situ Monitoring of
Selective Extraction of a Mixture of Higher Fatty Acids with Supercritical
Carbon Dioxide. References. Index.