Series: Supercritical Fluid Science and Technology

Research on supercritical fluids and their industrial applications has enjoyed a remarkable growth over the past thirty years. The field has matured significantly and along with it the nature of the research has become more advanced. Applications have expanded to more challenging and sophisticated areas that require a deeper understanding of the fundamentals that are involved. The objective of the series is to produce high-level pedagogical monographs that can also be used as a teaching tool or serve as key reference volumes for researchers working in the field. Volumes are authored by one or two experts producing unified, coherent volumes that are uniform in style and terminology, and that systematically treat a given topical area starting from the basics.

Most recent volume


Volume 9. Pressurized Fluids for Food and Natural Products Processing

Published: 1st November 2017 Authors: Jerry King Feral Temelli

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.

Additional volumes


Volume 8. Foaming with Supercritical Fluids

Published: 1st February 2018 Authors: Ernesto Di Maio Salvatore Iannace Giuseppe Mensitieri

Volume 7. In situ Spectroscopic Techniques at High Pressure

Published: 11th December 2015 Author: Andreas Braeuer

Volume 6. Particle Formation with Supercritical Fluids

Published: 7th November 2014 Author: Michael Türk

Volume 5. Hydrothermal and Supercritical Water Processes

Published: 30th April 2014 Author: Gerd Brunner

Volume 4. Introduction to Supercritical Fluids

Published: 1st November 2013 Authors: Richard Smith Hiroshi Inomata Cor Peters

Volume 3. Phase Equilibrium Engineering

Published: 23rd April 2013 Authors: Esteban Brignole Selva Pereda

Volume 2. High-Pressure Fluid Phase Equilibria

Published: 26th April 2012 Authors: Ulrich Deiters Thomas Kraska

Volume 1. Supercritical Fluids and Organometallic Compounds

Published: 8th November 2011 Author: Can Erkey