Extraction Processes in the Food Industry

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, etc. 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 to extraction unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of extraction unit operations in food industries The content helps to improve the quality and safety of food ingredients with optimum extraction processes Brings ifferent alternatives for the extraction operations