Download PDF by Constantina Tzia, George Liadakis: Extraction Optimization in Food Engineering

By Constantina Tzia, George Liadakis

ISBN-10: 0824741080

ISBN-13: 9780824741082

The one entire resource on extraction technique optimization, this text/reference info the deploy, development, improvement, modeling, keep an eye on, and economics of traditional and really good extraction structures within the meals processing undefined.

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Different diffusion coefficients at each specific spatial locations) as presented in Crank (6). The subindex (i,j,n) refers to the position (i,j) of an element in the matrix at the iteration step n, equivalent to a time t = n × ∆t. Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. 48 Aguilera Modeling extraction with Eq. (15) starts by defining a matrix of M × N elements representing the object being extracted bidirectionally and introducing the specific architectural elements in the form of pores, walls, or platelets.

Stanford, California: Stanford University Press, 1936. Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. 2 Solid–Liquid Extraction Jose´ Miguel Aguilera Universidad Cato´lica de Chile Santiago, Chile I. INTRODUCTION Solid–liquid extraction or leaching is a separation process affected by a fluid involving the transfer of solutes from a solid matrix to a solvent. It is an extensively used unit operation to recover many important food components: sucrose in cane or beets, lipids from oilseeds, proteins in oilseed meals, phytochemicals from plants, and functional hydrocolloids from algae, among others.

4. Entrance of the solvent into the solid matrix Solubilization and/or breakdown of components Transport of the solute to the exterior of the solid matrix Migration of the extracted solute from the external surface of the solid into the bulk solution 5. , extract displacement), and 6. Separation and discharge of the extract and solid Figure 1 Scheme of the main steps in solvent extraction of solid food particles. Mass transfer of solute in liquid occupying pores is an important mechanism. External resistance is caused by the static liquid layer surrounding the particle.

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Extraction Optimization in Food Engineering by Constantina Tzia, George Liadakis

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Categories: Food Science