Extraction Processes in the Food Industry

Extraction Processes in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 1, 2022

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  • Editor: Seid Jafari
  • Paperback ISBN: 9780128195161

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Description

Extraction Processes in the Food Industry, Volume 12 in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, etc. Sections cover “Different extraction equipment and technologies “, “Applications of extraction in the food industry”, and “Design, control and efficiency of extraction systems”. All chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.

Key Features

  • Thoroughly explores novel applications of extraction unit operations in food industries
  • Helps readers improve the quality and safety of food ingredients using optimum extraction processes
  • Brings different alternatives for extraction operations

Readership

Technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology. Mechanical, Electrical, Chemical, and Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment

Table of Contents

  • 1. Principles of extraction processes

    Section 1 - Different extraction equipment and technologies
    2. Solid-liquid extraction (leaching)
    3. Liquid- liquid extraction
    4. Supercritical fluid extraction
    5. Conventional extraction vs modern extraction techniques

    Section 2 - Application of extraction in the food industry
    6. Extraction of oil from oilseeds
    7. Extraction of sugar from sugar beet and cane sugar
    8. Extraction of fruit juices
    9. Extraction of coffee and tea
    10. Extraction of essential oils
    11. Extraction of natural food ingredients

    Section 3 - Design, control and efficiency of extraction systems
    12. Design and simulation of extraction systems

Product details

  • No. of pages: 480
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: November 1, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128195161

About the Editor

Seid Jafari

Seid Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Affiliations and Expertise

Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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