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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications

Supercritical Fluid Technology for Food Processing: Fundamentals and Applications

Martínez, Julian
Aguiar, Ana Carolina
Viganó, Juliane

Paperback

Series: Supercritical Fluid Science and Technology

Technology & EngineeringPhysics

PREORDER - Expected ship date April 1, 2027

ISBN10: 0443290423
ISBN13: 9780443290428
Publisher: Elsevier
Published: Apr 1 2027
Pages: 356
Language: English
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specific aspects of their use in food processing, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.

Supercritical fluids have gained increasing attention in the scientific community and industries where 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.

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