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Supercritical Fluid Technology for Food Processing
Fundamentals and Applications
- 1st Edition - February 1, 2026
- Authors: Julian Martínez, Ana Carolina Aguiar, Juliane Viganó
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 4 2 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 4 3 - 5
Supercritical fluids have gained increasing attention in the scientific community and industries, in which their application can lead to valuable products by means of green and… Read more
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Request a sales quoteSupercritical fluids have gained increasing attention in the scientific community and industries, in which their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients; it is increasingly applied by research groups in universities including food engineering schools. As many supercritical fluid technologies are consolidated at industrial scale for food processing, their fundamentals and applications increasingly need to be studied by the future professionals of food science, engineering, and technology. This book aims to bring a didactic approach to supercritical fluid technologies considering the specific aspects of their use in food processing, including the issues that must be considered in a food industrial plant. This includes the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations. After introducing the field and the fundamentals specific to food processing, the chapters move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation and coprecipitation, reaction, as well as Enzyme and microorganism inactivation. The book concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products. Supercritical Fluid Technology for Food Processing provides an accessible reference text for late undergraduate and graduate/postdoc students and those teaching primarily at the interface of Food Science/Engineering and Chemical Engineering, as well as Agro-industrial Engineering, and Chemistry.
• Thorough introduction to the application of supercritical fluid technologies in food processing including the issues that must be considered in a food industrial plant
• Outlines the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations involved
• Clear pedagogical approach designed to maximise learning and understanding with chapters moving through sections focusing clearly on key aspects including fundamentals, methods, process conditions, equipment needed and case studies/applications in real examples
• Standardized language and terminology is used throughout the text aiming to harmonize with the most heavily used works in thermodynamics, transport phenomena and unit operations used in food engineering courses
• Outlines the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations involved
• Clear pedagogical approach designed to maximise learning and understanding with chapters moving through sections focusing clearly on key aspects including fundamentals, methods, process conditions, equipment needed and case studies/applications in real examples
• Standardized language and terminology is used throughout the text aiming to harmonize with the most heavily used works in thermodynamics, transport phenomena and unit operations used in food engineering courses
Supercritical Fluid Technology for Food Processing provides an accessible reference text for late undergraduate and graduate/postdoc students and those teaching primarily at the interface of Food Science/Engineering and Chemical Engineering,
Chapter 1 - Introduction Brief approach on general aspects of supercritical fluids in food processing: motivation, importance in the actual scenario, advantages and disadvantages compared to conventional processing methods, and established applications. A summary of the book contents. Chapter 2 - Fundamentals Thermodynamics (definition and properties of supercritical fluids, phase diagrams of pure compounds, energy cycles, phase equilibria, solubility); Supercritical fluids in food processing: carbon dioxide, water, other GRAS solvents; Transport phenomena in systems with supercritical fluids: mass balance and mass transfer mechanisms. Chapter 3 - Supercritical fluid extraction General description (extraction process and an extraction plant); Fundamentals (thermodynamics, solubility data, mass transfer mechanisms); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 4 - Separation of liquid mixtures General description (extraction process and an extraction plant); Fundamentals (thermodynamics, solubility data, mass transfer mechanisms); Methods; Countercurrent Column Separation; Pressure Reduction; Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 5 - Adsorption General description (supercritical fluid adsorption, steps, and important definitions); Fundamentals (thermodynamics, isotherms, solubility data, mass transfer mechanisms); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 6 - Impregnation General description (supercritical fluid impregnation, steps, and important definitions); Fundamentals (thermodynamics, solubility data, precipitation mechanisms); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 7 - Drying General description (supercritical drying, steps, and drying plant); Fundamentals (thermodynamics, solubility data, mass transfer mechanisms); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 8 - Physical processing General description (extrusion, foaming, protein modification); Fundamentals (thermodynamics, solubility data, mass transfer mechanisms, physical properties of solids); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 9 - Particle formation and coprecipitation General description; Fundamentals (thermodynamics, solubility data, mass transfer mechanisms); Methods: Rapid Expansion of Supercritical Solutions (RESS); Supercritical Antisolvent (SAS); Supercritical Fluid Extraction of Emulsions (SFEE); Particle from Gas Saturated Solutions (PGSS); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 10 - Reactions in supercritical media General description; Fundamentals (chemistry, thermodynamics, solubility data, mass transfer mechanisms, enzymes); Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 11 - Enzyme and microorganism inactivation General description; Fundamentals (parameters of enzyme and microbial development and inactivation; pasteurization; sterilization; Process conditions and their impact on microbial survivance; Process conditions; Modeling and scale-up; Equipment; Applications in food processing (research and industrial). Case study. Chapter 12 – Food industry – Current practice and future challenges General background in industrial food processing (main fields, operations, and trends); Sustainability (UN ODS); Life Cycle; Plant proteins; Food waste processing; New ingredients; How can supercritical fluids help overcome the challenges? Case study. Chapter 13 - Projecting supercritical fluid processing units for food products Developing new products; Project formulation: flow diagrams, equipment, industrial plants: technical and regulatory issues, food safety; Cost estimation of processes; Economic evaluation. Case study.
- No. of pages: 356
- Language: English
- Edition: 1
- Published: February 1, 2026
- Imprint: Elsevier
- Paperback ISBN: 9780443290428
- eBook ISBN: 9780443290435
JM
Julian Martínez
Julian Martínez obtained his PhD (2005) in Food Engineering at the University of Campinas, Brazil where he is now Associate Professor. His research fields are supercritical fluid and pressurized liquid technologies, bioactive compounds and the recovery of industrial by-products, mainly focused on food. He leads the Laboratory of High Pressure in Food Engineering (LAPEA) and is a member of the editorial board of The Journal of Supercritical Fluids. He has supervised 10 doctoral theses and published over 100 articles in peer reviewed journals.
Affiliations and expertise
Laboratory of High Pressure in Food Engineering (LAPEA), niversity of Campinas, BrazilAA
Ana Carolina Aguiar
Ana Carolina de Aguiar is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. Her main areas of expertise are developing high-pressure processes applied to food materials and designing systems to protect, load, and deliver bioactive compounds. She has experience in extraction with supercritical fluids, pressurized liquids, ultrasound, process integration, cost estimation, fabrication of carrier systems by micro fluidization, as well as analytical techniques for separation, identification, and quantification of compounds.
Affiliations and expertise
Natural Science Center (CCN), Federal University of São Carlos, BrazilJV
Juliane Viganó
Juliane Viganó is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. She has worked with high-pressure technologies to obtain and process bioactive compounds from food-related raw materials. Among her subject areas are supercritical fluid and pressurized liquid extraction, processes integration, production and impregnation of aerogel, food waste management, and purification and chemical characterization of bio compounds.
Affiliations and expertise
Natural Science Center (CCN), Federal University of São Carlos, Brazil