Supercritical fluid processing, food

Y. Ikushima, N. Saito, K. Hatakeda and S. Ito, in Supercritical Fluid Processing of Food Biomaterials... 

Rizvi, S.S.H., Bhaskar, A.R. 1995. Supercritical fluid processing of milk fat Fractionation, scale-up, and economics. Food Technol. 49, 90-100. 

K. Nakamura, in S. S. H. Rizvi, ed.. Supercritical Fluid Processing of Food and Biomaterials, Blackie Academic Professional, London, 1994, p. 54. 

Criteria for selection of equipment and components for commercial supercritical fluid processing plants for the food processing industry are listed and discussed. Unique features and designs for SCF food processing are specified. Requirements for vessels, heat exchangers, instrumentation, piping, fluid transport devices and typical ancillary equipment are reviewed. 

Supercritical fluid (SCF) food processing plants have become one of the more robust technologies for new applications within the food industry in recent years. The announcement of the construction and start up of a coffee decaffeination plant in Houston, Texas (X) has markedly heightened interest, resulting in increased awareness of the unique factors that apply to the design of the SCF processing plant and, more importantly, the considerations necessary to select equipment and components for installation in a SCF processing plant. 

Nguyen, U., Evans, G. and Frakman, G. 1994. Natural antioxidants produced by supercritical extraction. In Supercritical Fluid Processing of Food and Biomaterials. Rizvi, S.S.H. (Ed.) Glasgow, UK Blackie Academic and Professional, p. 103. 

Passey CA. Commercial feasibility of a supercritical extraction plant for making reduced-calorie peanuts. In Rizvi SSH, ed. Supercritical Fluid Processing of Food and Biomaterials. London Blackie Academic, 1994 223-243. 

Rizvi SSH. Supercritical Fluid Processing of Food and Biomaterials. London Blackie Academic and Professional, 1994. 

SFE has been used for a relatively long time on a large industrial scale and only recently on a smaller, laboratory scale. There are excellent reviews that cover the entire gamut of SFE applications (3,8). The often cited example is decaffeination of coffee. Other examples of natural products extraction in the food industry include extraction of hops, spices, flavors, and vegetable oils. Table 2 lists selected companies that are involved in supercritical fluid processes for natural products (24). 

Ramsay, M, Hsu, J, Novak, R and Reighter, W (1991) Processing rice bran by supercritical fluid extraction. Food TechnoL, 45, 98-104. 

Supercritical fluid processes is being explored as green alternative in polymer processing to improve the polymer properties, reduce cost, and extend the use for thermolabile active substance in the fields of cosmetics, food, and pharmaceuticals. Particularly, SAS process have been used at our facilities to precipitate a non-biodegradable polymer, ethyl cellulose, a biodegradable polymer, PLA, and a smart polymer with specific targeting area, Eudragit LIOO. Thermodynamics parameters such as the polymer... 

Supercritical Extraction. The use of a supercritical fluid such as carbon dioxide as extractant is growing in industrial importance, particularly in the food-related industries. The advantages of supercritical fluids (qv) as extractants include favorable solubiHty and transport properties, and the abiHty to complete an extraction rapidly at moderate temperature. Whereas most of the supercritical extraction processes are soHd—Hquid extractions, some Hquid—Hquid extractions are of commercial interest also. For example, the removal of ethanol from dilute aqueous solutions using Hquid carbon dioxide... 

Supercritical Fluid Extraction. Supercritical fluid (SCF) extraction is a process in which elevated pressure and temperature conditions are used to make a substance exceed a critical point. Once above this critical point, the gas (CO2 is commonly used) exhibits unique solvating properties. The advantages of SCF extraction in foods are that there is no solvent residue in the extracted products, the process can be performed at low temperature, oxygen is excluded, and there is minimal protein degradation (49). One area in which SCF extraction of Hpids from meats maybe appHed is in the production of low fat dried meat ingredients for further processed items. Its apphcation in fresh meat is less successful because the fresh meat contains relatively high levels of moisture (50). 

Removing an analyte from a matrix using supercritical fluid extraction (SEE) requires knowledge about the solubiUty of the solute, the rate of transfer of the solute from the soHd to the solvent phase, and interaction of the solvent phase with the matrix (36). These factors collectively control the effectiveness of the SEE process, if not of the extraction process in general. The range of samples for which SEE has been appHed continues to broaden. Apphcations have been in the environment, food, and polymers (37). 

Supercritical fluid extraction (SFE) has been widely used to the extraction processes in pharmaceutical industries. Besides application of SFE in phannaceuticals, it has been applied on a wide spectmm of natural products and food industries such as natural pesticides, antioxidants, vegetable oil, flavors, perfumes and etc [1-2]. 

Supercritical fluid extraction — During the past two decades, important progress was registered in the extraction of bioactive phytochemicals from plant or food matrices. Most of the work in this area focused on non-polar compounds (terpenoid flavors, hydrocarbons, carotenes) where a supercritical (SFE) method with CO2 offered high extraction efficiencies. Co-solvent systems combining CO2 with one or more modifiers extended the utility of the SFE-CO2 system to polar and even ionic compounds, e.g., supercritical water to extract polar compounds. This last technique claims the additional advantage of combining extraction and destruction of contaminants via the supercritical water oxidation process."... 

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