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Application of supercritical fluids to food-related has proven very successful, ranging from their initial use in decaffeinating coffee and extracting hops, to present day applications in processing high-value nutraceutical and functional food ingredients. Although extraction and fractionation with these pressurized fluids are the unit operations most commonly employed, this book also covers the transformation of food-related materials through reaction chemistries and exposure utilizing environmentally-compatible media such as carbon dioxide and pressurized water as well as particle design for delivery of food-related bioactive components.
Both authors have contributed to the development and integration of pressurized fluids for processing food materials and natural products over the past 40 years. In addition to a historical perspective of the development of pressurized fluids in food chemistry and engineering, the book provides a solid underpinning of the fundamentals properties governing the use of supercritical fluids for these purposes: relevant thermodynamics and phase equilibria, mass transport parameters, and solubility in these pressurized media. The relevance of these fundamentals for processing of foodstuffs and natural products is shown, particularly the optimization and kinetics in securing successful processing of natural product matrices. Emphasis is given to the choice of a processing fluid and its optimal use in extracting-fractionating and further processing of targeted ingredients.