Extraction Processes in the Food Industry

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.

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