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Extraction Optimization in Food Engineering

By: Contributor(s): Material type: TextTextOriginal language: ENG Series: Food Science and TechnologyPublication details: New York Marcel Dekker 2003Description: x, 442pISBN:
  • 0824741080
Subject(s): DDC classification:
  • 664.4
Online resources:
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Item type Current library Call number Status Barcode
Books Books CSIR-Institute of Himalayan Bioresource Technology 664.4 EXT (Browse shelf(Opens below)) Available 4650

The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design.

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