Constantina Tzia, George Liadakis9780824741082, 0-8247-4108-0
Table of contents :
EXTRACTION OPTIMIZATION IN FOOD ENGINEERING……Page 1
PREFACE……Page 10
CONTENTS……Page 14
CONTRIBUTORS……Page 16
I. INTRODUCTION……Page 18
CONTENTS……Page 0
III. GLOSSARY OF BASIC THERMODYNAMIC TERMS (2 – 6)……Page 19
B. TEMPERATURE SCALES (4)……Page 20
E. PHASE……Page 21
H. MOLE FRACTION……Page 22
IV. THE CONCEPTS OF W, PE, KE, U, Q AND S (6 – 8)……Page 23
A. FIRST LAW OF THERMODYNAMICS……Page 24
VI. THERMODYNAMIC FUNCTIONS AND SOME RELATIONS FOR ONE-PHASE CLOSED SYSTEM (6, 7)……Page 25
VII. FUNDAMENTAL INEQUALITIES……Page 27
VIII. RELATIONS OF THERMODYNAMIC FUNCTIONS IN ONE-PHASE OPEN SYSTEM (2, 6, 7)……Page 28
IX. MIXTURES (2, 6, 7)……Page 30
C. THERMODYNAMIC FUNCTIONS OF DILUTION……Page 31
X. GASES AND GASEOUS MIXTURES (5, 6, 8)……Page 32
A. FUGACITY (7, 10, 11)……Page 33
XI. LIQUID MIXTURES (2, 8)……Page 35
XII. EQUILIBRIUM OF PHASES (2, 6, 8, 11, 12)……Page 36
A. THE PHASE RULE (4, 6, 8, 11)……Page 37
B. THE CHEMICAL POTENTIAL IN PHASE EQUILIBRIA (7, 11)……Page 38
C. BINARY VAPOR-LIQUID SYSTEMS (7, 9, 11)……Page 39
E. ENTHALPY AND ENTROPY CHANGE IN A TWO-PHASE TRANSITION (2, 7, 12)……Page 42
XIII. SOLUTIONS (2, 5, 11, 13)……Page 43
XIV. ELECTROLYTE SOLUTION (2, 8, 14)……Page 45
A. THE DEBYE – HU ¨ CKEL LIMITING LAW ( 2, 6)……Page 46
XV. THERMOCHEMISTRY — CHEMICAL REACTION EQUILIBRIUM (11, 15)……Page 47
B. DETERMINATION OF THE ENTHALPY OF REACTION (4, 5, 7)……Page 48
C. EQUILIBRIUM CONSTANT-AFFINITY OF A REACTION (6, 7, 11)……Page 49
REFERENCES……Page 50
A. CHARACTERISTICS OF FOOD EXTRACTION……Page 52
B. SOLVENT SELECTION……Page 54
A. EXTRACTION AS A DIFFUSION PROCESS……Page 55
B. DETERMINATION OF DIFFUSION COEFFICIENTS……Page 57
C. DIFFUSION THROUGH THE SOLID MATRIX……Page 59
A. SIMPLE CORRECTION FACTORS……Page 61
B. INTRODUCING ARCHITECTURAL EFFECTS……Page 62
V. MATHEMATICAL MODEL FOR EXTRACTION FROM A TWO-DIMENSIONAL MATRIX……Page 64
A. MODELING EXTRACTION FROM CELLULAR MATERIAL……Page 65
VI. USE OF MASS TRANSFER COEFFICIENTS……Page 68
VII. CONCLUSIONS……Page 69
SYMBOLS……Page 70
REFERENCES……Page 71
I. INTRODUCTION……Page 73
II. PROPERTIES OF SUPERCRITICAL FLUIDS……Page 75
A. CRITICAL CONSTANTS……Page 76
B. PHYSICOCHEMICAL PROPERTIES……Page 77
C. TRANSPORT PROPERTIES……Page 80
A. PHASE EQUILIBRIUM……Page 85
B. SOLUTE SOLUBILITY……Page 87
D. ENHANCEMENT FACTOR……Page 90
A. MASS TRANSFER PRINCIPLES……Page 91
B. MASS TRANSFER MODELS……Page 92
V. ENTRAINER EFFECT……Page 94
VI. CRITERIA FOR SOLVENT SELECTION……Page 95
VII. EFFECT OF MATRIX COMPOSITION AND STRUCTURE ON SFE YIELDS AND RATES……Page 96
A. EXTRACTION……Page 97
C. COLUMN FRACTIONATION……Page 99
IX. EXTRACT AND SOLVENT RECOVERY……Page 101
NOMENCLATURE……Page 102
BIBLIOGRAPHY……Page 103
REFERENCES……Page 104
I. CONVENTIONAL EXTRACTION SYSTEMS……Page 110
A. CLASSIFICATION……Page 111
B. INDUSTRIAL EXTRACTORS……Page 117
D. CONDITIONING……Page 125
E. SOLVENT RECOVERY……Page 130
F. FINAL PRESSING SYSTEMS……Page 132
II. SUPERCRITICAL FLUID EXTRACTION (SFE)……Page 133
A. EXTRACTION SYSTEM……Page 135
B. BATCH AND CONTINUOUS PROCESSING……Page 137
C. RECOVERY SYSTEMS……Page 139
D. PRETREATMENT……Page 141
E. VESSEL DESIGN……Page 142
G. PUMPS AND COMPRESSORS……Page 144
H. INDUSTRIAL PLANTS……Page 149
REFERENCES……Page 150
I. INTRODUCTION……Page 152
A. QUALITY ENGINEERING — THE DESIGN OPTIMIZATION PROBLEM……Page 154
C. ELEMENTS OF OPTIMIZATION PROBLEMS — DEFINITIONS……Page 155
D. PROBLEM OPTIMIZATION PROCEDURE……Page 157
A. BASIC THEORETICAL BACKGROUND (1, 2, 9, 10)……Page 164
B. BASIC OPTIMIZATION METHODS……Page 167
A. APPLICATION OF OPTIMIZATION IN FOOD ENGINEERING……Page 179
B. OPTIMIZATION OF EXTRACTION PROCESSES……Page 185
C. APPLICATION OF OPTIMIZATION IN FOOD EXTRACTION PROCESSING……Page 187
NOMENCLATURE……Page 191
REFERENCES……Page 192
I. INTRODUCTION……Page 196
A. RATE OF EXTRACTION……Page 198
B. CALCULATIONS FOR STEADY-STATE OPERATION……Page 201
III. SOLVENTS FOR EXTRACTION……Page 206
IV. SOLVENT EXTRACTORS……Page 207
V. EXTRACTION OF OILSEEDS……Page 212
A. CANOLA (RAPESEED)……Page 215
B. SUNFLOWER SEED……Page 220
C. SOYBEAN……Page 221
VI. EXTRACTION OF ESSENTIAL OILS……Page 222
REFERENCES……Page 228
I. INTRODUCTION……Page 231
II. SOY PROTEINS……Page 232
III. GLUTEN……Page 238
IV. RAPESEED AND CANOLA PROTEIN PREPARATION……Page 239
A. COTTONSEED……Page 241
C. SESAME SEED……Page 243
E. LUPIN……Page 244
REFERENCES……Page 245
I. INTRODUCTION: THE AIM OF EXTRACTION……Page 248
II. COMPOSITION OF SUGAR BEET AND CHEMICAL BEHAVIOR OF CONSTITUENTS DURING EXTRACTION……Page 250
A. MORPHOLOGY OF SUGAR BEET……Page 251
B. ULTRASTRUCTURE OF THE NATIVE SUGAR BEET ROOT……Page 252
D. PHYSICAL PROPERTIES OF BEET AFTER DENATURATION……Page 253
E. FRACTAL STRUCTURE OF THE BEET TISSUE……Page 255
III. MATHEMATICS OF EXTRACTION……Page 258
B. DRUM-SLICING MACHINES……Page 261
D. CLEANING……Page 262
G. VENTILATION OF SLICING MACHINE OPERATING POSITION……Page 264
A. QUALITY OF COSSETTES……Page 265
VII. BEET EXTRACTORS……Page 272
A. RT EXTRACTORS ( RT FROM RAFFINERIE TIRLEMONTOISE, BELGIUM)……Page 273
C. CHAIN-TYPE EXTRACTORS……Page 276
D. TOWER EXTRACTORS……Page 278
E. TROUGH (DDS) EXTRACTOR……Page 281
VIII. MASS AND HEAT BALANCE OF THE EXTRACTION……Page 283
IX. OPTIMIZING THE ECONOMIC PERFORMANCE OF BEET EXTRACTOR……Page 284
X. COMPOSITION OF SUGAR CANE……Page 287
C. ROOT SYSTEM……Page 288
A. CANE UNLOADING……Page 289
B. CANE PREPARATION……Page 291
C. DESCRIPTION OF HEAVY-DUTY SHREDDERS……Page 292
A. CRUSHING TRAINS……Page 293
XIV. CANE DIFFUSERS……Page 294
B. IMBIBITION RATE……Page 297
F. EFFECT OF TEMPERATURE……Page 298
XVII. THE WET MILLING PROCESS OF CORN FOR EXTRACTION OF STARCH……Page 299
A. STEEPING……Page 301
B. SEPARATIONS……Page 308
D. UTILITIES……Page 310
GLOSSARY (7, 40)……Page 311
REFERENCES……Page 313
CHAPTER 9: FLAVOR AND AROMA SUBSTANCES……Page 317
A. DISTILLATION……Page 319
C. CARBON DIOXIDE EXTRACTION……Page 322
D. COLD PRESSING……Page 324
A. ANISE STAR……Page 325
B. BEESWAX……Page 327
E. CHAMOMILE GERMAN……Page 328
F. COFFEE……Page 329
G. CORIANDER……Page 331
J. GALBANUM……Page 332
M. HOP OILS……Page 333
N. JASMINE……Page 334
Q. NUTMEG……Page 335
S. ROSEHIP……Page 336
U. VANILLA……Page 337
REFERENCES……Page 338
I. INTRODUCTION……Page 340
B. CITRUS FRUITS……Page 341
D. HERBS AND SPICES……Page 342
F. OLIVES……Page 343
I. MISCELLANEOUS PRODUCTS……Page 344
A. SOLVENT SELECTION……Page 345
B. EFFECT OF EXTRACTION PARAMETERS……Page 347
C. EXTRACTION PROCEDURES……Page 348
D. EXTRACTION WITH SUPERCRITICAL CO2……Page 349
E. PURIFICATION……Page 350
REFERENCES……Page 351
I. INTRODUCTION……Page 358
II. PHYSIOLOGICAL EFFECTS AND APPLICATIONS OF PURINE ALKALOIDS……Page 359
III. COMMERCIAL SCALE APPLICATIONS……Page 360
A. DECAFFEINATION OF COFFEE BEANS……Page 361
B. FROM BLACK TEA (……Page 364
C. POTENTIAL APPLICATIONS: EXTRACTION OF METHYLXANTHINES FROM NATURAL PRODUCTS……Page 365
D. FUTURE PROSPECTS……Page 373
REFERENCES……Page 374
I. INTRODUCTION……Page 380
II. PHYSIOLOGICAL EFFECTS OF CHOLESTEROL AND IMPLICATIONS ON HUMAN HEALTH……Page 382
A. CHOLESTEROL COMPOSITIONAL ANALYSIS……Page 384
B. CHOLESTEROL SOLUBILITY IN SUPERCRITICAL FLUIDS……Page 385
A. FROM MILK FAT……Page 388
B. FROM EGGS……Page 392
C. FROM BEEF, CHICKEN, FISH AND PORK……Page 393
V. FUTURE PROSPECTS……Page 394
REFERENCES……Page 395
I. INTRODUCTION……Page 402
II. OIL EXTRACTION PROCESS……Page 403
A. PREPARATION FOR EXTRACTION……Page 406
B. OIL EXTRACTION……Page 407
A. COMMERCIAL HEXANE……Page 409
IV. REGULATORY ISSUES……Page 411
A. ENVIRONMENTAL PROTECTION……Page 414
B. WORKPLACE/OCCUPATIONAL SAFETY AND HEALTH……Page 427
C. FOOD SAFETY……Page 431
V. SUMMARY……Page 432
GLOSSARY……Page 433
REFERENCES……Page 435
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