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Industrial Scale Application of Subcritical and Supercritical Fluids for Design of Products

Industrial Scale Application of Subcritical and Supercritical Fluids for Design of Products
A Book

by Zeljko Knez,Christoph Luetge

  • Publisher : Elsevier
  • Release : 2021-06-01
  • Pages : 280
  • ISBN : 0128142308
  • Language : En, Es, Fr & De
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Industrial Scale Application of Subcritical and Supercritical Fluids for Design of Products fills the gap between fundamentals and industrial implantation of various high-pressure process technologies. The book covers the design, start-up and maintenance of real industrial plants, also providing readers with insights on their construction and operational essentials. It is ideal for chemical engineers who operate high pressure units and different researchers who create supercritical fluid technology to solve problems surrounding product fractionation, product formulation, synthesis in SCF, and product development using supercritical fluids technologies. There are some books that describe high pressure technologies and research in the area of sub- and supercritical fluids, but this book presents fundamental data on thermodynamics and mass transfer, topics that are absolutely essential for the design of industrial plants. Includes thermodynamic and mass transfer data necessary for industrial plant design Explains the mechanisms of reactions in a supercritical fluid environment Lists numerous industrial processes for the production of many consumers products, like pharmaceuticals, food, etc.

Supercritical Fluid Technology for Drug Product Development

Supercritical Fluid Technology for Drug Product Development
A Book

by Peter York,Uday B. Kompella,Boris Y. Shekunov

  • Publisher : CRC Press
  • Release : 2004-03-23
  • Pages : 632
  • ISBN : 1135538174
  • Language : En, Es, Fr & De
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Interconnecting the fundamentals of supercritical fluid (SCF) technologies, their current and anticipated utility in drug delivery, and process engineering advances from related methodological domains and pharmaceutical applications, this volume unlocks the potential of supercritical fluids to further the development of improved pharmaceutical prod

Innovative Food Processing Technologies

Innovative Food Processing Technologies
A Comprehensive Review

by Anonim

  • Publisher : Elsevier
  • Release : 2020-08-18
  • Pages : 2480
  • ISBN : 0128157828
  • Language : En, Es, Fr & De
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Biorefinery Co-Products

Biorefinery Co-Products
Phytochemicals, Primary Metabolites and Value-Added Biomass Processing

by Chantal Bergeron,Danielle Julie Carrier,Shri Ramaswamy

  • Publisher : John Wiley & Sons
  • Release : 2012-04-23
  • Pages : 382
  • ISBN : 0470973579
  • Language : En, Es, Fr & De
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In order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from biomass prior to or after the conversion process, thus increasing the overall profitability and sustainability of the biorefinery. Biorefinery Co-Products highlights various co-products that are present in biomass prior to and after processing, describes strategies for their extraction , and presents examples of bioenergy feedstocks that contain high value products. Topics covered include: Bioactive compounds from woody biomass Phytochemicals from sugar cane, citrus waste and algae Valuable products from corn and other oil seed crops Proteins from forages Enhancing the value of existing biomass processing streams Aimed at academic researchers, professionals and specialists in the bioenergy industry, Biorefinery Co-Products is an essential text for all scientists and engineers working on the efficient separation, purification and manufacture of value-added biorefinery co-products. For more information on the Wiley Series in Renewable resources, visit www.wiley.com/go/rrs

Extraction of Natural Products Using Near-Critical Solvents

Extraction of Natural Products Using Near-Critical Solvents
A Book

by M.B. King,T.R. Bott

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 325
  • ISBN : 9401121389
  • Language : En, Es, Fr & De
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The aim of this book is to present the current state of the art of extracting natural products with near-critical solvents and to view the possibilities of further extensions of the technique. Relevant background theory is given but does not dominate the book. Carbon dioxide is the near-critical solvent used in most recent applications and inevitably receives prominence. In addition to general descriptions and reviews, the book contains three chapters by indus trial practitioners who describe in detail the operation of their processes and discuss the market for their products. Sections on the design of the pressure vessels and pumps required in these processes and on the acquisition of the data required for design are included. The costing of the processes is also discussed. There is good scope for combining a near-critical extraction step with other process steps in which the properties of near-critical solvents are utilised, for example as a reaction or crystallisation medium and a chapter is devoted to these important aspects. It is hoped that the work will be found to contain a great deal of specific information of use to those already familiar with this field. However the style of presentation and content is such that it will also be useful as an introduction. In particular it will be helpful to those wondering if this form of separation method has anything to offer for them, whether they are engineers, chemists or managers in industry, or in academic or research institutions.

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
A Book

by Tiziana Fornari,Roumiana P. Stateva

  • Publisher : Springer
  • Release : 2014-10-31
  • Pages : 517
  • ISBN : 3319106112
  • Language : En, Es, Fr & De
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The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Advanced Nanotechnology and Application of Supercritical Fluids

Advanced Nanotechnology and Application of Supercritical Fluids
A Book

by Inamuddin,Abdullah M. Asiri

  • Publisher : Springer Nature
  • Release : 2020-07-27
  • Pages : 245
  • ISBN : 303044984X
  • Language : En, Es, Fr & De
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Globalization and industrialization involve a number of reactions, products, extractions, and separations that require the use of organic solvents. These solvents are responsible for a number of ecological concerns, including atmospheric and land toxicity. Conventional organic solvents are regarded as volatile organic compounds; some are even limited due to their potential for ozone layer depletion. While supercritical liquids exhibit physical properties that could make them ideal substitutes for these volatile compounds, there is particular interest in the use of carbon dioxide as a solvent of crude material. In particular, carbon dioxide has apparent ‘green’ properties, like its noncombustible nature, the fact that it is generally nonpoisonous, and its relative inertness. Thus, the use of supercritical carbon dioxide can provide practical improvements to the sustainability of industrial products and processes. This book provides in-depth literature in the area of industrial green processes, focusing on the separation, purification, and extraction of compounds utilizing supercritical carbon dioxide as a green solvent.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products

by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎

  • Publisher : Academic Press
  • Release : 2020-11-19
  • Pages : 370
  • ISBN : 0128182768
  • Language : En, Es, Fr & De
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Modeling, Simulation, and Optimization of Supercritical and Subcritical Fluid Extraction Processes

Modeling, Simulation, and Optimization of Supercritical and Subcritical Fluid Extraction Processes
A Book

by Zainuddin A. Manan,Gholamreza Zahedi,Ana Najwa Mustapa

  • Publisher : John Wiley & Sons
  • Release : 2021-11-02
  • Pages : 288
  • ISBN : 1118460170
  • Language : En, Es, Fr & De
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This book provides a complete guide on tools and techniques for modeling of supercritical and subcritical fluid extraction (SSFE) processes and phenomena. It provides details for SSFE from managing the experiments to modeling and optimization. It includes the fundamentals of SSFE as well as the necessary experimental techniques to validate the models. The optimization section includes the use of process simulators, conventional optimization techniques and state-of-the-art genetic algorithm methods. Numerous practical examples and case studies on the application of the modeling and optimization techniques on the SSFE processes are also provided. Detailed thermodynamic modeling with and without co-solvent and non equilibrium system modeling is another feature of the book.

Encyclopedia of Chemical Processing and Design

Encyclopedia of Chemical Processing and Design
Volume 56 - Supercritical Fluid Technology: Theory and Application to Technology Forecasting

by John J. McKetta Jr

  • Publisher : CRC Press
  • Release : 1996-06-19
  • Pages : 528
  • ISBN : 9780824726072
  • Language : En, Es, Fr & De
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Supercritical Fluid Technology: Theory and Application to Technology Forecasting

Green Food Processing Techniques

Green Food Processing Techniques
Preservation, Transformation and Extraction

by Farid Chemat,Eugene Vorobiev

  • Publisher : Academic Press
  • Release : 2019-07-26
  • Pages : 586
  • ISBN : 0128154438
  • Language : En, Es, Fr & De
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Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Enhancing Extraction Processes in the Food Industry

Enhancing Extraction Processes in the Food Industry
A Book

by Nikolai Lebovka,Eugene Vorobiev,Farid Chemat

  • Publisher : CRC Press
  • Release : 2016-04-19
  • Pages : 570
  • ISBN : 1439845956
  • Language : En, Es, Fr & De
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Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

Supercritical Fluid Technology (1991)

Supercritical Fluid Technology (1991)
Reviews in Modern Theory and Applications

by Thomas J. Bruno,James F. Ely

  • Publisher : CRC Press
  • Release : 2017-11-22
  • Pages : 606
  • ISBN : 1351357514
  • Language : En, Es, Fr & De
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In this volume, we have collected a series of reviews that cover both experimental and theoretical work geared toward the more exact requirements of current SFE applications. While we have artificially divided the volume into experimental and theoretical sections, natural overlaps will be apparent. Many of the papers on experimental and theoretical sections, natural overlaps will be apparent. Many of the papers on experimental technique contain discussions on equation of state correlations. Indeed, a good deal of the experimental work is intimately tied to a mathematical description of fluid mixtures. The theoretical section presents reviews that cover the modern theory of critical phenomena, methods to correlate near critical experimental results and approaches to understanding the behavior of near critical fluids from microscopic theory. It is hoped that the scope of these reviews will provide the reader with the basis to further develop our understanding of the behavior of supercritical fluids.

Introduction to Supercritical Fluids

Introduction to Supercritical Fluids
A Spreadsheet-based Approach

by Richard Smith Jr.,Hiroshi Inomata,Cor Peters

  • Publisher : Newnes
  • Release : 2013-12-08
  • Pages : 752
  • ISBN : 0080931308
  • Language : En, Es, Fr & De
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This text provides an introduction to supercritical fluids with easy-to-use Excel spreadsheets suitable for both specialized-discipline (chemistry or chemical engineering student) and mixed-discipline (engineering/economic student) classes. Each chapter contains worked examples, tip boxes and end-of-the-chapter problems and projects. Part I covers web-based chemical information resources, applications and simplified theory presented in a way that allows students of all disciplines to delve into the properties of supercritical fluids and to design energy, extraction and materials formation systems for real-world processes that use supercritical water or supercritical carbon dioxide. Part II takes a practical approach and addresses the thermodynamic framework, equations of state, fluid phase equilibria, heat and mass transfer, chemical equilibria and reaction kinetics of supercritical fluids. Spreadsheets are arranged as Visual Basic for Applications (VBA) functions and macros that are completely (source code) accessible for students who have interest in developing their own programs. Programming is not required to solve problems or to complete projects in the text. Property worksheets/spreadsheets that are easy to use in learning environments Worked examples with Excel VBA Worksheet functions allow users to design their own processes Fluid phase equilibria and chemical equilibria worksheets allow users to change conditions, study new solutes, co-solvents, chemical systems or reactions

Hazardous and Industrial Waste Proceedings, 27th Mid-Atlantic Conference

Hazardous and Industrial Waste Proceedings, 27th Mid-Atlantic Conference
A Book

by Arup K. SenGupta

  • Publisher : CRC Press
  • Release : 1995-07-06
  • Pages : 951
  • ISBN : 9781566763578
  • Language : En, Es, Fr & De
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Renewable Resources and Biorefineries

Renewable Resources and Biorefineries
A Book

by Eduardo Jacob-Lopes,Leila Queiroz Zepka

  • Publisher : BoD – Books on Demand
  • Release : 2019-01-23
  • Pages : 130
  • ISBN : 1789850010
  • Language : En, Es, Fr & De
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Renewable Resources and Biorefineries presents an authoritative and comprehensive overview of biobased technologies for the production of fuels, food/feed, and materials. This book provides an insight into future developments in each field and an extensive bibliography. It will be an essential resource for researchers and academic and industry professionals in the renewable resources field.

Chia and Quinoa

Chia and Quinoa
Superfoods for Health

by Manju Nehra,Suresh Kumar Gahlawat

  • Publisher : CRC Press
  • Release : 2022-03-25
  • Pages : 150
  • ISBN : 1000553841
  • Language : En, Es, Fr & De
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Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living. These cereal crops contain bioactive compounds, are gluten-free proteins, and provide essential vitamins and minerals. Both quinoa and chia are extraordinarily adaptable to various agroecological zones and highly suited to climate change and harsh environments. Quinoa is expanding in underdeveloped countries as a superfood and its cultivation is spreading rapidly due to high global demand. Chia processing results in coproducts including noncommercial grains, partially deoiled flour, and rich fiber fraction allowing the crop to be reincorporated into the food chain. This book presents scientific, beneficial information on various aspects of chia and quinoa development. It discusses processing methods in quinoa and chia, their functional properties, and features analytical profiles of both crops. Information on quinoa and chia seeds for antioxidant properties and uses as superfoods is featured and effects of processing on nutritional properties, quinoa products, and chia seed products and recipes are included. Written for agribusiness planners, policy makers, researchers, industrialists, and farmers interested in cereal crops, this book boosts quinoa and chia production, addresses food and health security problems, increases farm outputs, and promotes food industries.

Handbook of Coffee Processing By-Products

Handbook of Coffee Processing By-Products
Sustainable Applications

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2017-05-05
  • Pages : 426
  • ISBN : 0128112913
  • Language : En, Es, Fr & De
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Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols. Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols

Green Extraction in Separation Technology

Green Extraction in Separation Technology
A Book

by Ali Haghighi Asl,Maryam Khajenoori

  • Publisher : CRC Press
  • Release : 2021-05-31
  • Pages : 128
  • ISBN : 1000433803
  • Language : En, Es, Fr & De
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Subcritical water is a green extraction solvent compared to conventional extraction solvents. While experimental results on subcritical water extraction (SWE) technology have been published piecemeal, there has been no comprehensive review of the state of the art. Green Extraction in Separation Technology fills that gap, serving to cover extracting with subcritical water as an environmentally friendly solvent. FEATURES Presents new technologies for extracting natural compounds from plants and compares the advantages and disadvantages versus SWE Explains research on SWE over the last 15 years Offers an overview of the solubility of different compounds in SWE and related theoretical content Discusses modeling of SWE and describes the development of a new model for this process This monograph is aimed at researchers and advanced students in chemical and biochemical engineering.

Ion Exchange and Solvent Extraction

Ion Exchange and Solvent Extraction
A Series of Advances, Volume 17

by Yitzhak Marcus,Arup K. SenGupta

  • Publisher : CRC Press
  • Release : 2004-07-23
  • Pages : 416
  • ISBN : 0203027302
  • Language : En, Es, Fr & De
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Volume 17 in the Ion Exchange and Solvent Extraction series represents the vanguard of research on solvent extraction. It covers the principles of electrolyte extraction and other subjects of increasing interest to the field. This volume begins with pharmaceutical applications of supercritical fluid solvents, particularly supercritical carbon dioxi