Extraction Processes in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

1st Edition - October 19, 2023
Imprint: Woodhead Publishing
Editors: Seid Mahdi Jafari, Sahar Akhavan-Mahdavi
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 5 1 6 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 6 0 6 - 9

Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipm… Read more

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Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for 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, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application 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 food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter One: Principles of extraction processes for the food industry
Abstract
1.1: Introduction
1.2: Extraction in the food industry
1.3: Extraction techniques
1.4: Conclusions
References
Section 1: Different extraction equipment and technologies
Chapter Two: Solid-liquid extraction (leaching) in the food industry
Abstract
2.1: Introduction
2.2: Mechanism of solid-liquid extraction
2.3: Transport phenomena
2.4: Numerical analysis
2.5: Why CFD?
2.6: Batch solid-liquid extraction systems
2.7: Semicontinuous solid-liquid extraction systems
2.8: Continuous solid-liquid extraction systems
2.9: Novel techniques
2.10: Industrial equipment for solid-liquid extraction
2.11: Conclusions
References
Chapter Three: Liquid-liquid extraction in the food industry
Abstract
3.1: Introduction
3.2: Solvent selection
3.3: Distribution coefficient
3.4: Equipment
3.5: Phase diagrams (two phases)
3.6: Applications
3.7: Liquid-liquid extraction for processing vegetable oils
3.8: Enzyme extraction for food processing
3.9: Liquid-liquid extraction in bioprocess
3.10: Conclusions
References
Chapter Four: Supercritical fluid extraction in the food industry
Abstract
4.1: Introduction
4.2: Terminology
4.3: Supercritical fluid extraction apparatus
4.4: Selection of the appropriate supercritical fluid
4.5: Supercritical fluid solute separation
4.6: The efficiency of SFE
4.7: Conclusions and prospective future trends
References
Chapter Five: Conventional vs modern extraction techniques in the food industry
Abstract
5.1: Introduction
5.2: Conventional extraction
5.3: Pressing extraction
5.4: Maceration
5.5: Vortical or turbo extraction
5.6: Decoction
5.7: Percolation
5.8: Distillation
5.9: Hydro-distillation
5.10: Solvent extraction
5.11: Soxhlet extractor
5.12: Modern extraction techniques
5.13: Advantages and limitations of the modern extraction techniques over conventional extraction techniques
5.14: Comparison
5.15: Conventional extraction
5.16: Solvent extraction
5.17: Extraction by percolation
5.18: Decoction extraction
5.19: Soxhlet apparatus
5.20: Direct steam distillation
5.21: Supercritical fluid extraction (SFE)
5.22: Advantages and disadvantages of microwave methods
5.23: Advantages and disadvantages of ultrasound-assisted extraction methods
5.24: Advantages and disadvantages of steam distillation methods
5.25: Benefits and drawbacks of pressurized liquid extraction (PLE) techniques
5.26: Microwave-assisted extraction (MAE)
5.27: Pulsed electric field (PEF) extraction
5.28: Enzyme-assisted extraction (EAE)
5.29: Benefits and drawbacks of the UAE technique
5.30: Benefits and drawbacks of MAE
5.31: Conclusions
References
Section 2: Application of extraction in the food industry
Chapter Six: Extraction of oil from oilseeds
Abstract
6.1: Introduction
6.2: Solvent extraction for oil recovery
6.3: Conventional oil extraction
6.4: Extraction methods for oil extraction
6.5: Challenges of AEE
6.6: Microwave-assisted extraction
6.7: Microwave-assisted enzymatic extraction
6.8: Effects of process variables (microwave power, temperature, and solvent nature)
6.9: Ultrasound-assisted extraction of oils
6.10: Supercritical fluid extraction
6.11: Pulse electric feld extraction
6.12: High-pressure-assisted extraction
6.13: Conclusions
References
Chapter Seven: Extraction of sugar from sugar beets and cane sugar
Abstract
7.1: Introduction
7.2: Production of sugar beet and sugarcane
7.3: Chemical composition of sugar beet
7.4: Chemical composition of sugarcane
7.5: Mass balance in a sugar beet factory
7.6: Raw sugar manufactured from sugar beet
7.7: Raw sugar manufactured from cane sugar
7.8: Drying and Packaging
7.9: Difference between sugar beet and cane sugar
7.10: Food applications of sugar from sugar beets and sugarcane
7.11: Industrial applications of sugarcane
7.12: Conclusions
References
Chapter Eight: Extraction of fruit juices
Abstract
8.1: Introduction
8.2: Production of fruit juice
8.3: Conclusions
References
Chapter Nine: Extraction of coffee and tea
Abstract
Acknowledgments
9.1: Introduction
9.2: Types of coffee and tea
9.3: Unit operations in coffee extraction
9.4: Unit operations in tea extraction
9.5: Commercial aspects of coffee and tea
9.6: Extraction of caffeine from coffee and tea
9.7: Utilization of coffee and tea extract by-products
9.8: Recent advancements in tea and coffee extraction
9.9: Challenges and future scope of coffee and tea extraction
9.10: Conclusions
References
Chapter Ten: Extraction of essential oils
Abstract
10.1: Introduction
10.2: Chemical constituents
10.3: Mode of action
10.4: Properties of essential oils
10.5: Methods of extracting essential oils
10.6: Conclusions
References
Chapter Eleven: Extraction of natural food ingredients by modern techniques
Abstract
11.1: Introduction
11.2: Extraction processes
11.3: Conclusions
References
Section 3: Design, control and efficiency of extraction systems
Chapter Twelve: Design and simulation of extraction systems in the food industry
Abstract
12.1: Introduction
12.2: Simulation of extraction processes
12.3: Evaluation of the design parameters
12.4: Current trends and future perspectives
References
Chapter Thirteen: Parameters affecting the efficiency of extraction systems in the food industries
Abstract
Acknowledgments
13.1: Introduction
13.2: Conventional extraction techniques
13.3: Nonconventional extraction techniques
13.4: Conclusions
Index

Seid Mahdi Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,

2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,

3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,

4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).

5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.

and some book chapters such as:

· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.

· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.

Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Affiliations and expertise

Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

Sahar Akhavan-Mahdavi

Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.

Affiliations and expertise

Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health