Product, Process and Plant Design Using Subcritical and Supercritical Fluids for Industrial Application PDF Download

Author: Željko Knez
Publisher: Springer Nature
ISBN: 303134636X
Category : Science
Languages : en
Pages : 262

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Book Description
This book describes cutting edge technology using supercritical fluids for the production of foodstuffs, medicals, and polymers. It illustrates the importance and use of basic data for design and operation at industrial scale units. The book's authors have several decades of experience of applied research on how to develop large scale industrial units. It provides readers complete insight in design and operation of industrial high pressure process plants. The book is written so it may be understood for people (with?) little or no background on high pressure process technology. It will provide information on how some foodstuffs, medicals, polymers are produced using high pressure technologies. The book demonstrates the importance of fundamental data, how to measure them and how to apply them to design industrial plants. At the same time, it also serves as a textbook for students.

Author: Vladimir Anikeev
Publisher: Newnes
ISBN: 0444626972
Category : Technology & Engineering
Languages : en
Pages : 285

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Book Description
Supercritical Fluid Technology for Energy and Environmental Applications covers the fundamental principles involved in the preparation and characterization of supercritical fluids (SCFs) used in the energy production and other environmental applications. Energy production from diversified resources — including renewable materials — using clean processes can be accomplished using technologies like SCFs. This book is focused on critical issues scientists and engineers face in applying SCFs to energy production and environmental protection, the innovative solutions they have found, and the challenges they need to overcome. The book also covers the basics of sub- and supercritical fluids, like the thermodynamics of phase and chemical equilibria, mathematical modeling, and process calculations.A supercritical fluid is any substance at a temperature and pressure above its critical point where distinct liquid and gas phases do not exist. At this state the compound demonstrates unique properties, which can be "fine-tuned," making them suitable as organic solvents in a range of industrial and laboratory processes.This volume enables readers to select the most appropriate medium for a specific situation. It helps instructors prepare course material for graduate and postgraduate courses in the area of chemistry, chemical engineering, and environmental engineering. And it helps professional engineers learn supercritical fluid-based technologies and use them in solving the increasingly challenging environmental issues. - Relates theory, chemical characteristics, and properties of the particular supercritical fluid to its various applications - Covers the fundamentals of supercritical fluids, like thermodynamics of phase and chemical equilibria, mathematical modeling, and process calculations - Includes the most recent applications of supercritical fluids, including energy generation, materials synthesis, and environmental protection

Author:
Publisher: Elsevier
ISBN: 0128157828
Category : Technology & Engineering
Languages : en
Pages : 2482

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Book Description
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, Three Volume Set 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.

Author: Fatma Boukid
Publisher: Elsevier
ISBN: 044316018X
Category : Technology & Engineering
Languages : en
Pages : 513

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Book Description
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. - Brings a critical overview about the health-beneficial compounds of plant-based sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

Author: E. Kiran
Publisher: Springer Science & Business Media
ISBN: 9401139296
Category : Science
Languages : en
Pages : 602

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Book Description
Supercritical fluids are neither gas nor liquid, but can be compressed gradually from low to high density and they are therefore interesting and important as tunable solvents and reaction media in the chemical process industry. By adjusting the density the properties of these fluids can be customised and manipulated for a given process - physical or chemical transformation. Separation and processing using supercritical solvents such as CO2 are currently on-line commercially in the food, essential oils and polymer industries. Many agencies and industries are considering the use of supercritical water for waste remediation. Supercritical fluid chromatography represents another, major analytical application. Significant advances have recently been made in materials processing, ranging from particle formation to the creation of porous materials. The chapters in this book provide tutorial accounts of topical areas centred around: (1) phase equilibria, thermodynamics and equations of state; (2) critical behaviour, crossover effects; (3) transport and interfacial properties; (4) molecular modelling, computer simulation; (5) reactions, spectroscopy; (6) phase separation kinetics; (7) extractions; (8) applications to polymers, pharmaceuticals, natural materials and chromatography; (9) process scale-up.

Author: M.B. King
Publisher: Springer Science & Business Media
ISBN: 9780751400694
Category : Science
Languages : en
Pages : 342

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Book Description
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.

Author: Ying Li
Publisher: Springer
ISBN: 9811338108
Category : Science
Languages : en
Pages : 382

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Book Description
This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.

Author: Manju Nehra
Publisher: CRC Press
ISBN: 1000553841
Category : Health & Fitness
Languages : en
Pages : 156

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Book Description
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.

Author: Sandeep Kumar
Publisher: CRC Press
ISBN: 1351618296
Category : Science
Languages : en
Pages : 235

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Book Description
Sub- and Supercritical Hydrothermal Technology: Industrial Applications offers a practical view of a variety of industrial applications and their challenges, offering a deep understanding of the application of sub- and supercritical fluids and their techno-economic viability. This book covers a wide range of applications of hydrothermal processing that result in almost zero waste, high energy efficiency, sustainable chemical processes, and minimal impact over the life cycle. These applications include processing of hazardous waste, bioproducts, coal, lipids, heavy oil and bitumen, and carbon materials. The use of hot-compressed water instead of different organic solvents, such as methanol, acetone, and hexane, is an environmentally benign, green, and sustainable option which can help to design chemical processes that support green chemistry and engineering. This book is pertinent for researchers and professionals in the fields of chemical engineering, industrial chemistry, environmental engineering, materials engineering, and manufacturing.

Author: Subhabrata Ray
Publisher: Elsevier
ISBN: 0128148861
Category : Technology & Engineering
Languages : en
Pages : 884

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Book Description
Process Equipment and Plant Design: Principles and Practices takes a holistic approach towards process design in the chemical engineering industry, dealing with the design of individual process equipment and its configuration as a complete functional system. Chapters cover typical heat and mass transfer systems and equipment included in a chemical engineering curriculum, such as heat exchangers, heat exchanger networks, evaporators, distillation, absorption, adsorption, reactors and more. The authors expand on additional topics such as industrial cooling systems, extraction, and topics on process utilities, piping and hydraulics, including instrumentation and safety basics that supplement the equipment design procedure and help to arrive at a complete plant design. The chapters are arranged in sections pertaining to heat and mass transfer processes, reacting systems, plant hydraulics and process vessels, plant auxiliaries, and engineered safety as well as a separate chapter showcasing examples of process design in complete plants. This comprehensive reference bridges the gap between industry and academia, while exploring best practices in design, including relevant theories in process design making this a valuable primer for fresh graduates and professionals working on design projects in the industry. - Serves as a consolidated resource for process and plant design, including process utilities and engineered safety - Bridges the gap between industry and academia by including practices in design and summarizing relevant theories - Presents design solutions as a complete functional system and not merely the design of major equipment - Provides design procedures as pseudo-code/flow-chart, along with practical considerations