Current Trends of Supercritical Fluid Technology in Pharmaceutical, Nutraceutical and Food Processing Industries PDF Download

Author: Ana Rita C. Duarte
Publisher: Bentham Science Publishers
ISBN: 1608050467
Category : Medical
Languages : en
Pages : 124

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Supercritical fluid technology can be seen as a green and environmentally friendly alternative to conventional. Current information on these topics is spread through different publications in different peer-reviewed journals. The editors were therefore of

Author: Jose L. Martinez
Publisher: CRC Press
ISBN: 1420006517
Category : Science
Languages : en
Pages : 424

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Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients. As a solvent-free p

Author: Tiziana Fornari
Publisher: Springer
ISBN: 3319106112
Category : Technology & Engineering
Languages : en
Pages : 521

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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

Author: Helen N Onyeaka
Publisher: Academic Press
ISBN: 0323857019
Category : Medical
Languages : en
Pages : 274

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Book Description
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582278
Category : Technology & Engineering
Languages : en
Pages : 944

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Book Description
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1482261669
Category : Technology & Engineering
Languages : en
Pages : 676

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Book Description
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Author: Peter York
Publisher: CRC Press
ISBN: 1135538174
Category : Medical
Languages : en
Pages : 815

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Book Description
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

Author: Trevor Letcher
Publisher: Royal Society of Chemistry
ISBN: 1782621393
Category : Science
Languages : en
Pages : 824

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Book Description
This comprehensive book approaches sustainability from two directions, the reduction of pollution and the maintaining of existing resources, both of which are addressed in a thorough examination of the main chemical processes and their impact. Divided into five sections, each introduced by a leading expert in the field, the book takes the reader through the various types of chemical processes, demonstrating how we must find ways to lower the environmental cost (of both pollution and contributions to climate change) of producing chemicals. Each section consists of several chapters, presenting the latest facts and opinion on the methodologies being adopted by the chemical industry to provide a more sustainable future. A follow-up to Materials for a Sustainable Future (Royal Society of Chemistry 2012), this book will appeal to the same broad readership - industrialists and investors; policy makers in local and central governments; students, teachers, scientists and engineers working in the field; and finally editors, journalists and the general public who need information on the increasingly popular concepts of sustainable living.

Author: Amit Kumar Rai
Publisher: Elsevier
ISBN: 0128236434
Category : Technology & Engineering
Languages : en
Pages : 463

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Approx.438 pages Approx.438 pages

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Languages : en
Pages : 10

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The development of new supercritical fluid processing technology as applied to nutraceuticals and natural products is no longer confined to using just supercritical fluid extraction (SFE) and supercritical carbon dioxide (SC-CO2). Recently reported advances have been focused on modifying natural products and improving functionality of an end product using newer experimental techniques and fluid phases. In this presentation four focus areas will be emphasized: (1) control of particle size/morphology and encapsulation of the nutraceutical ingredients, (2) the use of combinatorial methodology to optimize critical fluid processing, (3) application of sub-critical water as a complementary medium for processing natural products, and (4) an assessment of the current state of products and processing which use critical fluid to produce nutraceutical and natural products for the food and cosmetic marketplace. Application of the various particle fomiation processes conducted in the presence of critical fluid media, such as: CPF, SAS, DELOS, RESS, PGSS, and GAS, can be used to produce particles of small and uniform distribution, having unique morphologies, that facilitate rapid dissolution or sustained release of many nutraceutical ingredients. These substances have included: therapeutic spices, phystosterols, vitamins, phospholpids, and carotenoids. Accelerating the development of critical fluid processing has been the application of combinatorial methodology to optimize extraction, fractionation, and/or reactions in near-, SC-, or subcritical fluid media. This is frequently accomplished by using sequential or multichannel automated instrumentation that was originally designed for analytical purposes. Several examples will be provided of rapidly assessing the extraction of anthocyanins with sub-critical water and the SFE of natural products. However, differences do exist in conducting experiments on the above instrumentation vs. scaled-up continuous processes, which will be noted. Sub-critical water is finding increase use as an extraction/fractionation or reaction medium. The literature reports applications for the extraction spices, natural antioxidants (rosemary, anthocyanins, etc.), and herbal components (tea and coffee ingredients), Our studies and the literature provide adequate correlations of solute solubility in sub-critical water as well as models for the kinetics of extraction in this medium. Finally, the current state of critical fluid technology as applied to natural products and nutraceuticals will be assessed; noting specific processes, organizations, and products that exist.