Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2573
Title: Introduction to extraction in food processing
Authors: Lloyd, Philip J
Van Wyk, J
Issue Date: 2012
Publisher: CRC Press (Taylor and Francis Group)
Series/Report no.: Lebovka N, Vorobiev E, Chemat F (eds): Enhancing Extraction Processes in the Food Industry;
Abstract: This chapter is strictly introductory. It aims to provide an overview of solvent extrac-tion technology in general, so that the reader can place in context the detailed topics in subsequent chapters. It contains essentially no new information, so the reader will look in vain for detailed references to most of the issues discussed. Much can be found in standard Chemical engineering texts. Texts such as Rydberg et al. (2004) or the earlier Lo et al. (1983) handbook provide much depth about the technology, but nothing about its application in food processing. Schügerl’s (1994) monograph has some very relevant material, although its focus is definitely on biotechnology rather than food technology. A recent encyclopedic review of food technology (Campbell-Platt 2009) devotes a scant two pages to the topic of solvent extraction.
Description: Introduction to extraction in food processing Lebovka N, Vorobiev E, Chemat F (eds): Enhancing Extraction Processes in the Food Industry Boca Raton, FL: CRC Press (Taylor and Francis Group), 2012, pp 1-24, ISBN 978-1-4398-4593-
URI: http://hdl.handle.net/11189/2573
ISBN: 978-1-4398-4593-6
Appears in Collections:Appsc - Books / Book Chapters

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