i Separation, extraction and concentration processes in the food, beverage and nutraceutical industries © Woodhead Publishing Limited, 2010 ii Related titles: Separation processes in the food and biotechnology industries (ISBN 978-1-85573-287-2) This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development. Novel enzyme technology for food applications (ISBN 978-1-84569-132-5) The food industry is constantly seeking advanced technologies to produce valueadded, nutritionally-balanced products for consumers in a sustainable fashion. Since enzymes are so specific in their action, they are a useful biotechnological processing tool and by controlling the action of enzymes, innovative food ingredients and higher quality food products can be produced. Part one of Novel enzyme technology for food applications covers the principles of industrial enzyme technology, including methods to develop and tailor enzymes for food bioprocessing. Part two introduces the reader to novel applications of enzymes for the production of improved ingredients and food products. Food processing technology (Third edition) (ISBN 978-1-84569-216-2) The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. The third edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Details of these and other Woodhead Publishing books can be obtained by: ∑ visiting our web site at www.woodheadpublishing.com ∑ contacting Customer Services (e-mail: sales@woodheadpublishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 130; address: Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, UK) If you would like to receive information on forthcoming titles, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francis. dodds@woodheadpublishing.com). Please confirm which subject areas you are interested in. © Woodhead Publishing Limited, 2010 iii Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 202 Separation, extraction and concentration processes in the food, beverage and nutraceutical industries Edited by Syed S. H. Rizvi Oxford Cambridge Philadelphia New Delhi © Woodhead Publishing Limited, 2010 iv Published by Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, UK www.woodheadpublishing.com Woodhead Publishing, 525 South 4th Street #241, Philadelphia, PA 19147, USA Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi – 110002, India www.woodheadpublishingindia.com First published 2010, Woodhead Publishing Limited © Woodhead Publishing Limited, 2010 The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials. 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British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. ISBN 978-1-84569-645-0 (print) ISBN 978-0-85709-075-1 (online) ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print) ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online) The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp which is processed using acid-free and elemental chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. Typeset by Replika Press Pvt Ltd, India Printed by TJI Digital, Padstow, Cornwall, UK © Woodhead Publishing Limited, 2010 v Contents Contributor contact details xiii Woodhead Publishing Series in Food Science, Technology and Nutrition . xvii Preface . xxvii Part I Developments in food and nutraceutical separation, extraction and concentration techniques Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries . Ž. Knez, M. Škerget and M. Knez Hrnčič, University of Maribor, Slovenia 1.1 Introduction . 1.2 Thermodynamic fundamentals 1.3 Cycle processes for extraction using supercritical fluids 1.4 Extraction of solids using SCF . 1.5 Extraction of liquids using SCF 1.6 Conclusion . 1.7 References . Principles of pressurized fluid extraction and environmental, food and agricultural applications . C. Turner and M. Waldebäck, Uppsala University, Sweden 2.1 Introduction . 2.2 Instrumentation and principles of pressurized fluid extraction . 2.3 Applications of pressurized fluid extraction . 2.4 Future trends . 2.5 Sources of further information and advice . 2.6 Conclusions 2.7 References . © Woodhead Publishing Limited, 2010 3 21 26 30 32 36 39 39 41 56 59 61 63 64 vi  Contents Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries . 71 E. Vorobiev, Compiègne University of Technology, France and F. Chemat, University of Avignon and Pays de Vaucluse, France 3.1 Introduction . 71 3.2 Pulsed electric field-assisted extractions in the food industry 72 3.3 Ohmic heating-assisted extractions in the food industry 83 3.4 Extraction assisted by high-voltage electrical discharges and applications in the food industry 86 3.5 Ultrasound-assisted extraction (UAE) in the food industry 90 3.6 Microwave-assisted extraction (MAE) in the food industry 96 3.7 Combination of physical treatments for extraction in the food industry . 100 3.8 References . 102 Advances in process chromatography and applications in the food, beverage and nutraceutical industries M. Ottens and S. Chilamkurthi, Delft University of Technology, The Netherlands 4.1 Introduction . 4.2 Basic principles of process chromatography 4.3 Applications of process chromatography in the food, beverage and nutraceutical industries . 4.4 Recent developments in process chromatography 4.5 Process control in chromatography . 4.6 Future trends . 4.7 Conclusions . 4.8 Sources of further information and advice . 4.9 List of abbreviations . 4.10 References . Novel adsorbents and approaches for nutraceutical separation B. W. Woonton, CSIRO Food and Nutritional Sciences, Australia and G. W. Smithers, Food Industry Consultant, Australia 5.1 Introduction . 5.2 Molecular imprinted polymers and applications in the nutraceutical industry 5.3 Organic monoliths and applications in the nutraceutical industry © Woodhead Publishing Limited, 2010 109 109 113 118 128 135 135 137 137 137 138 148 148 149 153 Contents  vii 5.4 5.5 5.6 5.7 5.8 5.9 Stimuli-responsive resins and applications in the nutraceutical industry Mesoporous molecular sieves and applications in the nutraceutical industry Peptide affinity ligands and phage display methodology and applications in the nutraceutical industry . Membrane adsorbers, membrane chromatography and applications in the nutraceutical industry . Conclusions and sources of further information and advice References . Advances in the effective application of membrane technologies in the food industry M. Pinelo, G. Jonsson and A. S. Meyer, Technical University of Denmark, Denmark 6.1 Introduction . 6.2 Theoretical fundamentals of membrane separation 6.3 Membrane technology in the dairy industry . 6.4 Membrane technology in the fruit juice industry . 6.5 Membrane technology for treatment of wastewater in the food industry . 6.6 New applications of membrane technology for the food industry: concentration and fractionation of saccharides 6.7 Future trends . 6.8 References . Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries . L. Bazinet, A. Doyen and C. Roblet, Laval University, Canada 7.1 Introduction . 7.2 Principles of electrodialytic phenomena and associated membrane technologies . 7.3 Applications of electrodialytic phenomena and associated membrane technologies . 7.4 Future trends 7.5 References . Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries . S. Sahin, Middle East Technical University, Turkey 8.1 Introduction . 8.2 Principles of pervaporation . 8.3 Transport mechanism in pervaporation for the recovery of aroma compounds . © Woodhead Publishing Limited, 2010 159 163 166 169 172 173 180 180 181 182 185 190 191 195 197 202 202 203 204 213 214 219 219 220 221 viii  Contents 8.4 8.5 8.6 8.7 Selection of membranes for pervaporation in the recovery of aroma compounds Recovery of aroma compounds by pervaporation and applications in the food and beverage industries Sources of further information and future trends . References . Advances in membrane-based concentration in the food and beverage industries: direct osmosis and membrane contactors . E. Drioli and A. Cassano, Institute on Membrane Technology, ITM-CNR, Italy 9.1 Introduction . 9.2 Conventional technologies in the food and beverage industries . 9.3 Direct osmosis and applications in the food and beverage industries 9.4 Membrane contactors and applications in the food and beverage industries 9.5 Conclusions . 9.6 Nomenclature 9.7 References . 10 Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products P. Jauregi and M. Dermiki, The University of Reading, UK 10.1 Introduction 10.2 Colloidal gas aphrons (CGA) properties . 10.3 Applications of CGA in the recovery of value-added food products . 10.4 Feasibility of industrial application of CGA . 10.5 Future trends . 10.6 Sources of further information and advice . 10.7 References . 11 Membrane bioreactors and the production of food ingredients . M.-P. Belleville, D. Paolucci-Jeanjean and G. M. Rios, European Institute of Membranes, France 11.1 Introduction . 11.2 Membrane bioreactors for the production of food ingredients . 11.3 Applications of membrane bioreactors in food industries. 11.4 Future trends . 11.5 References . © Woodhead Publishing Limited, 2010 227 230 239 240 244 244 245 248 250 275 275 278 284 284 285 293 307 308 309 310 314 314 315 322 331 331 Contents  ix Part II Separation technologies in the processing of particular foods and nutraceuticals 12 Separation technologies in dairy and egg processing . G. Gésan-Guiziou, INRA, France 12.1 Introduction . 12.2 The dairy industry and composition of dairy products . 12.3 Pretreatment of milk using separation techniques 12.4 Standardization and concentration of milk proteins in the dairy industry 12.5 Isolation of whole casein in the dairy industry . 12.6 Separation techniques applied to whey and derivatives in the production of cheese . 12.7 Fractionation of individual proteins and peptides in the dairy industry 12.8 Treatment of effluents and technical fluids in the dairy industry 12.9 Conclusions and future trends in the dairy industry . 12.10 The egg products industry and composition of egg products . 12.11 Concentration and stabilization of egg white and whole egg . 12.12 Industrial extraction of egg-white proteins . 12.13 Industrial extraction of yolk components . 12.14 Conclusions and future trends in the egg-processing industry 12.15 Sources of further information and advice . 12.16 References . 13 341 341 343 347 351 354 357 360 366 368 369 371 371 374 375 376 377 Separation technologies in the processing of fruit juices . G. Vatai, Corvinus University of Budapest, Hungary 13.1 Introduction . 13.2 Characteristics of foods/fluids in the fruit juice product sector . 13.3 Designing separation processes to optimize product quality in the fruit juice product sector . 13.4 Production of fruit juice concentrate . 13.5 References . 381 396 Separation technologies in oilseed processing M. A. Williams, Anderson International Corp., USA 14.1 Introduction . 14.2 Preparation for oilseed processing 14.3 Extrusion preparation for oilseed processing 14.4 Mechanical pressing of oilseeds . 14.5 Percolation solvent extraction in oilseed processing 14.6 Solvent recovery in oilseed processing . © Woodhead Publishing Limited, 2010 381 382 383 386 394 396 397 399 403 415 422 x  Contents 14.7 14.8 14.9 14.10 Obtaining oil from fruit pulps . Future trends . Sources of further information and advice . References . 424 425 427 428 Separation technologies in brewing G. J. Freeman, Campden BRI, UK 15.1 Introduction . 15.2 Characteristics of brewery products 15.3 Selection of technology and raw materials appropriate to brewery products . 15.4 Wort production in the brewhouse 15.5 Whirlpools and applications in brewing . 15.6 Yeast flocculation and applications in brewing 15.7 Beer fining agents 15.8 Filter aid filtration and applications in brewing 15.9 Regenerable and reusable filter aids and applications in brewing . 15.10 Bulk beer filtration by membranes 15.11 Recovery of cleaning detergents in brewing . 15.12 Dissolved gas control by membrane technology 15.13 Future trends . 15.14 References . 430 Methods for purification of dairy nutraceuticals C. J. Fee, J. M. Billakanti and S. M. Saufi, University of Canterbury, New Zealand 16.1 Introduction 16.2 Components of acidic whey protein 16.3 Purification technologies for acidic whey proteins . 16.4 Basic proteins in the dairy nutraceutical industry . 16.5 Purification technologies for basic whey proteins in the dairy nutraceutical industry . 16.6 Immunoglobulins in the dairy nutraceutical industry . 16.7 Purification technologies for immunoglobulins in the dairy nutraceutical industry . 16.8 Future trends . 16.9 References 17 Methods of concentration and purification of omega-3 fatty acids . . S. P. J. Namal Senanayake, Danisco USA, Inc., USA 17.1 Introduction . 17.2 Urea adduction in the concentration and purification of omega-3 fatty acids . 17.3 Chromatographic methods for the concentration and purification of omega-3 fatty acids . © Woodhead Publishing Limited, 2010 430 431 432 433 434 435 436 437 441 443 446 446 447 448 450 450 451 454 462 463 470 471 473 474 483 483 484 486 650  Index scale-up with a flotation column, 300, 302–7 surfactants used and outcomes on astaxanthin recovery, 301 recovery of soluble compounds and mechanism of separation, 296–9 bioactive components from plant extracts, 298–9 proteins, 296–8 small-scale procedure for protein separation, 297 structure, 285–9 proposed structure, 286 studies for characterisation, 287–8 colloidal instability, 431 combine stabilisation system (CSS), 123 composite membranes, 228 Comsol, 118 conalbumin, 598 concentration methods omega-3 fatty acids, 483–502 chromatographic methods, 486–8 distillation methods, 492–5 enzymatic methods, 495–8 integrated methods, 498–501 low temperature fractional crystallisation, 488–90 supercritical-fluid extraction, 490–2 urea adduction, 484–6 concentration polarisation, 226, 264, 269, 271 conductivity disintegration index Z, 74, 83–4 continuous membrane chromatography reactor system (CMCRS), 136 continuous recycle membrane bioreactors (CRMBR), 316, 324, 328 continuous separation technology, 149 continuous stirred tank reactor (CSTR), 323 convective mass transfer, 157 conventional heating, 97–8 counterions, 203 covalent imprinting method, 150 cranberry fruits, 211 cross flow microfiltration, 443, 445 crosslinked enzyme aggregates (CLEAs), 320 cryoconcentration, 245–6 CSEP see continuous separation technology cyclodextrin glucosyl transferase (CGTase), 328 dairy industry dairy products compositions, 343–7 milk, 343–6 whey, 346–7 fractionation of proteins and peptides, 360–6 caseins, 361 lysozyme extraction, 364 marketed bioactive peptides, 365 milk protein functionality, 360 peptides, 363–6 serum proteins, 361–3 milk proteins standardisation and concentration, 351–4 cheese production and MMV process, 352 milk separation techniques, 347–51 bacterial removal, 348–51 microfiltration, 350 skimming and fractionation of fat globules, 347–8 uniform transmembrane pressure system, 350 separation techniques for wheys and derivatives in cheese production, 357–60 concentration and demineralisation, 358–60 demineralisation of whey, 359 serum proteins concentration, 357–8 separation technologies, 341–69 effluents and technical fluids, 366–8 future trends, 368–9 whole casein isolation, 354–6 isoelectric precipitation and rennet coagulation, 354–5 microfiltration, 355–6 Primin process, 356 dairy nutraceuticals, 450–74 acidic whey protein components, 451–4 a-lactalbumin properties and applications, 453–4 © Woodhead Publishing Limited, 2010 Index  651 b-lactoglobulin properties and applications, 451–3 bovine serum albumin properties and applications, 454 milk proteins and their bioactivities, 452 basic proteins, 462–3 lactoferrin, 462–3 lactoperoxidase, 463 lysozyme, 463 immunoglobulins, 470–1 immunoglobulin A, 470 immunoglobulin G, 470 immunoglobulin M, 471 purification methods, 450–74 acidic whey proteins, 454–62 basic whey proteins, 463–70 future trends, 473–4 immunoglobulins, 471–3 dealcoholisation, 236 degree of damage, 74 desalination, 272 Desmet Ballestra press, 411 Desmet LM extractor, 418, 420 diffusion, 238 diffusion coefficient, 224 Dionium, 61 direct contact membrane distillation (DCMD), 187, 266, 269, 273 direct osmosis membrane-based concentration advances, 248–50 applications, 249–50 operating conditions effect, 248–9 process fundamentals, 248 displacement chromatography, 117 distillation, 492–5 Donnan exclusion, 203 Dox-Hivex extruders, 402–3 dry extrusion, 402 Duolite C-464, 124, 609 Dupps screw press, 411 Duvis press, 413–15, 414 dynamic PFE, 42 edible oil, 633 effluents, 366–8 egg products bioactive peptides derived from egg proteins, 603 structural properties, 606 compositions, 369–71 egg white and whole egg concentration and stabilisation, 370–1 egg white proteins, 370 hen egg characteristics, 369–70 egg white proteins composition, 596 lysozyme, 599 minor egg white proteins, 599 ovalbumin, 597–8 ovomucin, 598–9 ovomucoid, 598 ovotransferrin, 598 physicochemical characteristics, 597 egg white proteins extraction, 371–4 avidin, 373–4 lysozyme, 372–3 ovotransferrin, 373 egg yolk proteins, 599–601 composition, 596 lipovitellenin, 601 lipovitellins, 601 livetins, 601 phosvitin, 600 hen eggs chemical composition and major components, 596 proteins and peptides composition and physicochemical characteristics, 597–601 fractionation for nutraceutical applications, 595–613 proteins and peptides biological activities, 601–5 ACE inhibitor, antihypertensive and vasorelaxing activities, 602 antimicrobial activity, 604–5 antioxidant activity, 605 separation technologies, 369–76 future trends, 375–6 yolk components extraction, 374–5 technologies for egg proteins and peptides fractionation, 605–12 chromatographic methods, 608–10 membrane processes, 610–12 other separation methods, 612 precipitation, 607–8 © Woodhead Publishing Limited, 2010 652  Index technological approaches and processes, 606 elastomers, 228 electrical theory, 91 electro-osmosis, 85 electrochemical coagulation, 204 electrodialysis, 202, 265 electrodialysis with bipolar membranes (EDBPM), 212 electrodialysis with filtration membranes (EDFM), 206, 211 electrodialysis with ion-exchange membranes, 206 electrodialytic phenomena applications, 204–13 associated membrane technologies and applications, 202–14 electrodialysis with bipolar membranes, 212–13 passion fruit juices deacidification, 212–13 11S–7S fractionation, 213 electrodialysis with filtration membranes, 206, 211–12 anticancer peptidic fraction production, 211 cranberry juice antioxidant enrichment, 211–12 electrodialysis with ion-exchange membranes, 206 main applications, 207–10 electrolysis with membranes, 204–6 electrodialytic phenomena and membrane configurations, 205 lipid stability enhancement of omega-3 enriched milk, 204, 206 milk protein electrochemical coagulation, 204 future trends, 213–14 principles, 203 electrode phenomena, 203 membrane phenomena, 203 electrofiltration, 197 electromembrane filtration, 112 electropermeabilisation, 73, 83 electroplasmolysis, 73 electroporation, 73 electroreduction, 204 elution chromatography, 117 enhanced solvent extraction (ESE), 40 enrichment factors, 225, 235, 238 enzymatic hydrolysis, 499–500 enzyme-aided extraction, 531–8 plant food antioxidants, 532–4 ethanol, 632, 638 European contract Enhance QLK5 CT 199901442, 127 expanded bed adsorption (EBA), 111, 135, 467, 471–2 explosives, 57 extraction, 625 extrusion, 399–403 extrusion-screw press system, 410 falling film evaporators, 245 faradaic reactions, 203 fast-PSE, 61 ferulic acid, 538 Fick’s law, 223, 254 filter aid, 441–2 filtration, 437–41 finings, 436–7 fixed-bed chromatography, 122 flash desolventiser, 423 flavanols, 123 flavonoids, 512, 524, 525, 526 flavour instability, 431 flavour stability, 431 flotation, 285, 300 foam fractionation, 285, 296, 298 focused mode see single-mode food industry aroma compounds recovery by pervaporation, 219–39 analytical separation technique, 238 dairy aromas, 238 fruit juice aromas, 231–6 membranes selection, 227–9 principles, 220–1 tea, cocoa and coffee aromas, 237–8 transport mechanism, 221–7 wine aromas, 236–7 electrodialytic phenomena and membrane technologies, 202–14 applications, 204–13 future trends, 213–14 principles, 203 © Woodhead Publishing Limited, 2010 Index  653 membrane technologies application, 180–97 dairy industry, 182–5 fruit juice industry, 185–90 future trends, 195–7 new applications for saccharides concentration and fractionation, 191–5 theoretical fundamentals, 181–2 wastewater treatment, 190–1 physically assisted extraction methods, 71–102 high-voltage electrical discharges, 86–90 microwave-assisted extraction, 96–100 ohmic heating assisted extractions, 83–6 physical treatments combination, 100–2 pulsed electric field assisted extractions, 72–83 ultrasound-assisted extraction, 90–6 process chromatography, 109–37 applications, 118–28 basic principles, 113–18 future trends, 135–7 process control, 135 recent developments, 128–35 supercritical fluid extraction principles and applications, 3–36 cycle processes for extraction, 21–6 fundamentals of thermodynamics, 8–20 liquids extraction, 30–2 solids extraction, 26–30 food ingredients, 314–31 fouling, 182–3, 191 fractional crystallisation, 488–90 fractional distillation, 492–3 fractionation, 467–8 available technologies for egg proteins and peptides, 605–12 chromatographic methods, 608–10 membrane processes, 610–12 other separation methods, 612 precipitation, 607–8 technological approaches and processes, 606 egg proteins/peptides for nutraceutical applications, 595–613 biological activities, 601–5 composition and physicochemical characteristics, 597–601 proteins and peptides in dairy industry, 360–6 11S–7S fractionation, 213 free cells membrane bioreactors (FCMBR), 315, 316–18 free enzymes membrane bioreactors (FEMBR), 315, 316–18, 323, 327–9 freeze concentration, 245 frontal chromatography, 117 fructose, 120 fruit juices aroma recovery by pervaporation, 231–6 concentrate production, 386–94 concentration by evaporation, 386–7 concentration by freezing, 387 concentration by membrane separation processes, 387–94 Furmint must concentration on pilot-scale reverse osmosis plant, 390 grape juice concentration by complex membrane processes, 388 Hungarian musts Kèkfrancos and Furmint, 391 must concentration total cost changes, 394 permeate flux changing during clarification, 389 designing separation processes to optimise product quality, 383–6 juice clarification, 385–6 juice extraction by pressing, 383–5 juice extraction wing water as solvent, 385 natural fruit juice and fruit juice production, 384 separation technologies, 381–94 foods/fluids characteristics in product sector, 382–3 © Woodhead Publishing Limited, 2010 654  Index fugacity, 12, 18 fugacity coefficients, 13 gallic acid, 299 gas hold-up, 289 gas membrane extraction see osmotic distillation gas-phase fugacity coefficient, 13 gel filtration, 134 gel-permeation chromatography, 608–9 glassy membrane, 228 glassy polymers, 227 glycomacropeptide, 366 GP Membralox membranes, 349 gPROMS, 118 green technology, 621 half concentrate, 388–90 Harburg-Freunberger press, 411–13, 412 hazelnut oil, 633 heat transfer equations, 255 high-diffusion liquids, 40 high frequency backflushing, 195–6 high gravity brewing, 447 high hydrostatic pressure (HHP), 552, 556 high liquid entry pressure, 269 high-performance tangential flow filtration (HPTFF), 461 high-pressure liquid extraction see pressurised liquid extraction high-speed countercurrent chromatography, 487–8 high-voltage electrical discharges (HVED), 86–90 experimental setup and voltage and current graphs, 87 solute extraction, 87–90 grape pomace, 89–90 oil, 88–9 treatment temperature effect on polyphenols final yield, 89 yeast cells, 90 underwater HVED principles effect, 86–7 electric discharge type in aqueous solution, 88 Hildebrand solubility parameter, 45 Hiplex process, 412 Hoechst-Celanese Liqui-Cel membrane contractor, 392 hollow-fibre membranes, 256 horizontal cookers, 398–9 hot ball model, 46 hot spot theory, 91 human monoclonal antibody in rheumatoid arthritis (HUMIRA), 168 hydrophilic pervaporation, 228 hydrophilic polymer films, 257 hydrophobic interaction chromatography, 113, 161–2 hydrophobic polymers, 256 immersed membrane bioreactor (iMBR), 317, 324 immobilised enzyme membrane reactor (IEMBR), 319–22, 323, 329–30 monophasic and biphasic reactors, 319 immunoglobulin A (IgA), 125, 470 immunoglobulin G (IgG), 125, 470 immunoglobulin M, 471 immunoglobulin Y, 607 immunoglobulins, 158, 363, 451, 470–1 purification methods, 471–3 affinity chromatography, 472–3 membrane chromatography, 472 protein-A mimetic affinity peptides, 473 in-process pasteurisation, 431 Insta-Pro extruder, 413 Insta-Pro screw press, 414 inulin, 119 ion exchange chromatography (IEC), 111, 113, 358, 362, 364, 372, 609 immunoglobulins purification, 471–2 lactoferrin and lactoperoxidase purification, 464, 467–8 stimuli-responsive resins applications, 160–1 Irganox 1076, 43–4 isenthalpic throttling, 21, 22–3 isinglass, 436–7 isocratic elution, 117 isoelectric precipitation, 354–5 Isoflux membrane, 349 isothermal membrane distillation see osmotic distillation juice clarification, 385–6 © Woodhead Publishing Limited, 2010 Index  655 juice extraction, 383 pressing, 383–5 wing water as solvent, 385 juice yield, 384 kieselguhr, 437, 439–40, 441–2, 445 kieselguhr filtration, 367 Knudsen diffusion, 254, 270 l-carrageenan, 612 lactalbumin, 357 lactoferrin, 126–7, 451, 462–3 purification, 464, 467–9 affinity chromatography, 468–9 ion-exchange chromatography, 464, 467–8 non-chromatographic methods, 469 other chromatographic methods, 469 lactoperoxidase, 126–7, 463 purification, 464, 467–9 affinity chromatography, 468–9 ion-exchange chromatography, 464, 467–8 non-chromatographic methods, 469 other chromatographic methods, 469 lactose, 451 Laplace equation, 270 lauter tun, 433 life cycle assessment (LCA), 39 lipases, 495–8 lipid peroxidation, 507, 508 lipid transfer protein (LTP), 128 lipovitellenin, 601 lipovitellins, 601 Lipozyme, 497 Liqui-Cel Extra-Flow, 257–8 Liqui-Cel membrane modules, 262 liquid-crystal templating, 164 livetins, 601 low-gradient plasmolysis, 84–5 lower critical solution temperature (LCST), 159 lycopene, 94, 99–100, 525 effect of co-solvent and modifiers on extraction, 631–4 binary and ternary modifiers, 633–4 edible oil, 633 ethanol, 632 modifiers on ratio of all-trans to cis-isomers, 634 water, 632–3 effects of pressure and temperature on antioxidant activity, 628–31 lycopene yield and antioxidant activity changes, 629 factors affecting extraction yield, 623–8 carbon dioxide flow rate, 625–6 operating time, 626 particle size, 627–8 pressure, 624 raw materials moisture content, 626–7 temperature, 624–5 factors affecting solubility in supercritical fluids, 635–8 co-solvents and modifiers, 637–8 pressure, 635–7 temperature, 637 solubility in supercritical fluids, 634–8 solubility isotherms, 636 structure, 620 supercritical-fluid extraction from tomatoes, 619–40 all-trans and cis-isomers contents and ratio in extract, 631 effects of modifiers on ratios of all-trans and cis-lycopene, 634 future trends, 639–40 HPLC chromatograms of the extract, 630 process, 622–3 lysozyme, 372–3, 463, 599, 604 purification, 469–70 Maillard polymers, 52 Maillard reaction, 52 Maillard reaction products (MRP), 515 marc desolventiser, 422 Marx Generator design, 81 mash filter technology, 433–4 mash tun, 433 mass separating agent, 25 mass transfer data, 26 mass transfer models, mass transfer resistance, 253 © Woodhead Publishing Limited, 2010 656  Index Maubois, Mocquot and Vassal process, 351, 352, 353 MCM-41, 165, 166 MCM-48, 165, 166 membrane, 227 see also specific membrane membrane adsorbers, 169–72 advantages and disadvantages, 169–70 application, 170–1 affinity separations, 171 ion-exchange separations, 170–1 micro-organism removal, 171 commercialisation, 172 configurations, 170 functionalisation, 170 membrane-based concentration advances in food and beverage industries, 244–78 conventional evaporation and membrane concentration techniques key factors, 275 conventional technologies, 245–8 cryoconcentration, 245–6 thermal evaporation, 245 direct osmosis, 248–50 applications, 249–50 operating conditions effect, 248–9 process fundamentals, 248 membrane contactors, 250–75 membrane and osmotic distillation schematic representation, 251 osmotic and membrane distillation coupled operation, 273–5 MD and OD main advantages and disadvantages, 274 membrane distillation, 265–73 applications, 272–3 configuration types, 267 configurations, 266–7 mass transfer and polarisation phenomena, 268–9 MD membranes, 269–71 operating parameters effect on MD fluxes, 271–2 process fundamentals, 265–6 nomenclature, 276–8 osmotic distillation, 250–65 applications, 261–5 heat transfer, 255–6 mass transfer aspects, 252–65 membranes and modules, 256–8, 259 operating conditions effect on the OD flux, 258, 260–1 process fundamentals, 250–2 pressure-driven membrane processes, 246–8 commercial application, 247 membrane bioreactors (MBRs), 181 applications in food industries, 322–31 enzymatic MBRs, 325–6 food and beverage processing, 322–4 food ingredients production, 324–31 whole cell MBRs, 327 free enzymes or free cells membrane bioreactors, 316–18 continuous recycle membrane reactor, 316 submerged or immersed membrane bioreactor, 317 immobilised enzyme membrane reactor, 319–22 active membrane preparation and drawbacks, 320 monophasic and biphasic reactors, 319 production of food ingredients, 314–31 future trends, 331 membrane chromatography, 169–72, 460, 472 membrane distillation, 187–90, 265–73, 391, 558, 560 applications, 272–3 configurations, 266–7 types, 267 defined, 187 mass transfer and polarisation phenomena, 268–9 MD membranes, 269–71 operating parameters effect on MD fluxes, 271–2 process fundamentals, 265–6 membrane evaporation see osmotic distillation membrane fractionation, 558, 565–7 membrane ion-exchange chromatography, 171 © Woodhead Publishing Limited, 2010 Index  657 membrane molecular weight cut off (MWCO), 316 membrane osmotic distillation (MOD), 274 membrane separation process, 25–6, 368–9 membrane technologies application in food technology, 180–97 theoretical fundamentals, 181–2 dairy industry, 182–5 fouling, 182–3 fouling reduction advances, 184–5 membrane cleaning, 183–4 permeate flux vs transmembrane pressure, 183 fruit juice industry, 185–90 membrane distillation, 187–90 processes for concentration of juices, 188 reverse osmosis, 185–7 utilisation examples, 186 future trends, 195–7 backflushing influence on permeate flux vs time, 196 electrofiltration, 197 high frequency backflushing, 195–6 vibrating membrane module, 196 new applications for saccharides concentration and fractionation, 191–5 oligosaccharides ultrafiltration and nanofiltration membranes, 193 operational modes, 194–5 separation set-up design, 192 wastewater treatment, 190–1 aerobic membrane bioreactor, 191 anaerobic membrane bioreactor, 191 mesoporous molecular sieves, 163–6 advantages and disadvantages, 165 applications, 165–6 protein stabilisation, 166 size-based separations, 165 commercialisation, 166 liquid-crystal templating technique, 164 MCM-41 molecular sieve model, 164 synthesis, 164 methanol, 48, 638 microfiltration, 189, 348, 349, 350, 351, 355–6, 389, 610–12 microfiltration membranes, 246 microporosity, 270 microsieves, 445–6 microtitration, 130 microwave-assisted extraction (MAE), 96–100, 552 main applications, 98–100 food ingredients, 100 principles, 96–8 microwave vs conventional extraction, 97 reactors, 98 laboratory and industrial reactors, 99 safety considerations, 100 microwaves, 96 milk, 343–6 components physicochemical equilibria, 346 cows’ milk composition and association state, 343 cows’ milk mineral composition, 346 protein characteristics and biological functions, 345 proteins standardisation and concentration, 351–4 separation techniques, 347–51 bacterial removal, 348–51 microfiltration, 350 skimming and fractionation of fat globules, 347–8 uniform transmembrane pressure system, 350 mixed matrix membranes (MMMs), 131 MMV process see Maubois, Mocquot and Vassal process mobile crystalline materials (MCMs), 163 modifiers, 548 effect on lycopene extraction, 631–4 molasses, 122 molecular distillation, 493 molecular imprinted polymers (MIP), 149–53, 154 advantages and disadvantages, 152 applications, 152–3 commercialisation, 153 HPLC chromatograms, 154 © Woodhead Publishing Limited, 2010 658  Index preparation method, 151 synthesis, 150–2 mono-mode see single-mode monoliths, 128–31 Mosaic Systems, 172 multi-mode, 98 multistage countercurrent extraction, 31 mushrooms, 521 nanofiltration, 359–60, 393–4, 559, 610–12 nanofiltration membrane, 246–7 Natrix Separations, 172 nitro-keg product, 447 non-covalent imprinting, 150 norbixin, 298 Norit membrane, 443 nutraceutical industries electrodialytic phenomena and membrane technologies, 202–14 applications, 204–13 future trends, 213–14 principles, 203 nutraceuticals, 136, 148–9 novel adsorbents and approaches for separation, 148–9 membrane adsorbers and membrane chromatography, 169–72 mesoporous molecular sieves, 163–6 molecular imprinted polymers, 149–53 organic monoliths, 153–9 peptide affinity ligand and phage display methodology, 166–9 stimuli-responsive resins, 159–63 ohmic heating-assisted extractions, 83–6 apples and potatoes conductivity disintegration index Z, 84 juice expression and solute extraction, 84–6 principles, 83–4 oilseed processing extrusion preparation, 399–403 closed-wall extruders, 400–1 Dox-Hivex extruders, 402–3 dry extrusion, 402 extrusion before solvent extraction, 399–400 new developments, 403 origin of extrusion, 399 slotted-wall extruders, 401–2 mechanical pressing, 403–15 cages and shaft, 406 cone choke on screw press, 404 Desmet Ballestra press, 411 Dupps screw press, 411 Duvis press, 414 extrusion–screw press system, 410 French OM press, 412 full press suppliers, 408–13 Harburg-Freunberger press, 412 Insta-Pro extruder, 413 Insta-Pro screw press, 414 new developments in screw pressing, 405–8 other presses, 413–15 placing spacers, 406 screw press, 404 Victor 600 press, 409 oil from fruit pulps, 424–5 olive oil, 425 palm oil, 424–5 percolation solvent extraction, 415–22 extractor suppliers, 418–22 new developments in solvent extractors, 422 perforated belt extractor, 416–17, 420 perforated belt schematic, 421 rectangular loop extractor, 418 rectangular loop schematic, 419 rotary extractors, 416, 417 sliding cell extractor, 417–18 preparation, 397–9 cleaning, 397 cooking, 398–9 dehulling, 397 flaking, 398 separation technologies, 396–426 future trends, 425–6 solvent recovery, 422–4 effluent air, 423–4 effluent water, 424 marc, 423 miscella, 422–3 olive oil, 633 omega-3 fatty acids, 483–4 chromatographic methods, 486–8 © Woodhead Publishing Limited, 2010 Index  659 centrifugal partition chromatography, 488 concentration and purification, 483–502 enzymatic methods, 495–8 integrated methods, 498–501 low temperature fractional crystallisation, 488–90 microalgal biomass DHA, 499 supercritical-fluid extraction, 490–2 distillation methods, 492–5 crude fish oil purification, 494 molecular distillation, 493 urea adduction, 484–6 algal oil and its DHA concentrate, 485 ORAC test see oxygen radical absorbance capacity test organic monoliths, 153–9 advantages and disadvantages, 157 applications, 157–8 carbohydrates separation, 158 commercialisation, 158–9 functionalisation, 155–7 glycidyl methacrylate-co-ethylene glycol dimethacrylate monolith, 156 synthesis, 155 organophilic membranes, 229 organophilic pervaporation, 228, 236 osmotic distillation, 250–65, 391–3 applications, 261–5 concentrated fruit juices production, 263 heat transfer, 255–6 mass transfer aspects, 252–65 membranes and modules, 256–8, 259 typical membranes used, 259 operating conditions effect on the OD flux, 258, 260–1 process fundamentals, 250–2 concentration profile, 252 osmotic evaporation, 558, 560 see also osmotic distillation osmotic membrane distillation (OMD), 188 OTAP 92, 604–5 ovalbumin, 597–8, 604, 605 ovokinin, 602 ovomucin, 598–9 ovomucoid, 598 ovotransferrin, 373, 598, 604–5 oxygen radical absorbance capacity test, 212 panning, 168 passion fruit, 234 PDESol, 118 Peng–Robinson EOS, 16 peptide affinity ligands, 166–9 advantages and disadvantages, 167 commercialisation, 168–9 peptide identification, 167–8 peptides, 112, 363–6, 512, 515 percolation solvent extraction, 415–22 perforated belt extractor, 416–17, 420, 421 perlite, 439–40 permeate flux, 225 pervaporation aroma compounds recovery, 230–9 membranes selection, 227–9 methods sweeping-gas pervaporation, 222 thermopervaporation, 222 vacuum pervaporation, 222 principles, 220–1 typical experimental set-up, 221 principles and applications in food industry, 219–39 transport mechanism, 221–7 solute transport principle, 223 PFE, 61 see also pressurised fluid extraction phage display, 168 methodology, 166–9 phenolics, 511–14, 516–18, 535–6 phospholipids, 375 phosvitin, 600, 605 phosvitin phosphopeptides (PPP), 605 physically assisted extraction high-voltage electrical discharges, 86–90 solute extraction, 87–90 underwater HVED principles, 86–7 microwave-assisted extraction, 96–100 main applications, 98–100 principles, 96–8 reactors, 98 © Woodhead Publishing Limited, 2010 660  Index safety considerations, 100 ohmic heating-assisted extractions, 83–6 juice expression and solute extraction, 84–6 principles, 83–4 physical treatments combination, 100–2 principles and applications in food industry, 71–102 pulsed electric field-assisted extractions, 72–83 juice expression and solute extraction, 76–83 principles, 72–6 ultrasound-assisted extraction, 90–6 factors affecting UEA, 92–3 food ingredients, 95 hazard analysis critical control point, 95–6 main applications, 93–5 principles, 90–1 reactors, 92 plate-and-frame modules, 261 poly (N-isopropylacrylamide) (polyNIPAAm), 159 polydimethylsiloxane (PDMS), 229 polyether block polyamide (PEBA), 228 polyether sulphone membranes, 444–5 polyhalogenated persistant organic pollutants, 56 PolyHipe, 128–9 polymeric monoliths, 155, 157 polymers, 227 polymethyl octyl siloxane (POMS), 229 polyphenols, 525–6 polysaccharides, 563–4 polyvinyl polypyrrolidone (PVPP), 442 power ultrasound, 90, 91 Poynting correction, 13 PR EOS see Peng–Robinson EOS pre-cheeses, 353 prebiotics, 192 precipitation, 607–8 by ionic strength and/or pH modifications, 607 by organic solvents, 607–8 premature yeast flocculation (PYF), 435–6 Pressor, 409–10 pressure extractions, 71 pressurised fluid extraction applications, 56–9 1995 to 2008 publication record, 56 commercially available equipment, 61 design of your own equipment, 62–3 home-built dynamic PFE system, 62 environmental applications, 56–7 organometallic compounds, 57 pesticides, 56 pharmaceutical applications, 57 food and agricultural applications, 57–9 acylglycerols and sterols, 59 flavonoids, 57–8 other applications, 59 phenolic acids, 58 terpenoids, 58–9 tocopherols and tocotrienols, 59 future trends, 59–61 instrumentation and principles, 41–55 accuracy and precision, 54–5 basic instrumentation, 41–3 extraction curve calculation in red onion, 52 extraction pressure, 53 extraction solvents chemical properties, 47 extraction strategy, 43–7 extraction time, 52–3 household waste particle and sites where analytes might be found, 43 Irganox 1076 extraction, 45 olive oil liquid chromatogram, 55 selectivity during the extraction, 54, 55 solubility parameters for betulin, ethanol and water, 50 solvent selection, 47–50 static PFE system schematic diagram, 42 temperature effects, 50–2 principles and applications, 39–64 pressurised liquid extraction (PLE), 40, 538–47 pressurised solvent extraction (PSE), 40 © Woodhead Publishing Limited, 2010 Index  661 Primin process, 356 pro-oxidants, 508 probe system, 92 probiotics, 135 process chromatography, 118, 135 advances and applications in food, beverages and nutraceutical industries, 109–37 chromatography as a unit operation, 109–12 process-scale chromatography, 110 applications, 118–28 beers stabilisation, 122–3 glucose–fructose separation, 119–21 industrial scale chromatographic separations, 121 lactoferrin and lactoperoxidases operation, 126–7 lysozyme separation from egg white, 123–4 napin separation from rapeseed meal, 127–8 sucrose recovery from molasses, 121–2 whey protein from milk, 124–6 whey proteins typical concentration, 125 basic modelling, 117–18 mathematical modelling for chromatography, 119–20 basic principles, 113–18 chromatographic separation, 115 large-scale chromatographic fractionator operation, 118 modes of operation, 116–17 future trends, 135–7 high-value nutraceuticals, 135–6 process analytical techniques and control, 137 regulations, 136–7 list of abbreviations, 137–8 mode of operation, 132–5 continuous multi-column moving bed chromatography, 133 counter current chromatography, 132–4 expanded bed adsorption, 135 process control, 135 recent developments, 128–35 areas of innovation, 129 monoliths photographs, 130 novel ligands, 131–2 structured matrices and monoliths, 128–31 types of chromatography used, 113–16 basic interaction modes of chromatographic separation, 113 elution, 114 loading, 114 resin equilibration, 114 sanitisation, 115–16 sorbents requirements and main types, 116 washing, 114 Profi system, 444 protease hydrolysis, 558, 562 protein-A mimetic affinity peptides, 473 proteins, 512, 515 PSE, 61 pulse electric fields (PEF), 552, 556 pulsed electric field-assisted extractions, 72–83 juice expression and solute extraction, 76–83 apples, 81–2 grapes, 82 laboratory cell combining PEF treatment and juice expression, 77 other roots and tubers, 79–81 pilot belt press and juice yield and purity, 79–80 sugar beets, 76–8 yeast cells, 82–3 principles, 72–6 cell membrane electroporation mechanism, 73–4 characteristic time for red beet tissue half damage, 75 membrane electroporation, 73 PEF-treatment chambers, 76 plant tissue electrically induced damage, 74–6 purification methods acidic whey proteins, 454–62 a-lactalbumin, 461–2 adsorptive membrane separation, 458 © Woodhead Publishing Limited, 2010 662  Index b-lactoglobulin, 454–60 bovine serum albumin, 462 chromatographic separations, 456–7 membrane separations, 455 other separation techniques, 459 basic whey proteins, 463–70 examples, 465–6 lactoferrin and lactoperoxidase, 464, 467–9 lysozyme, 469–70 dairy nutraceuticals, 450–74 future trends, 473–4 immunoglobulins, 471–3 affinity chromatography, 472–3 ion exchange chromatography, 471–2 membrane chromatography, 472 protein-A mimetic affinity peptides, 473 omega-3 fatty acids, 483–502 chromatographic methods, 486–8 distillation methods, 492–5 enzymatic methods, 495–8 integrated methods, 498–501 low temperature fractional crystallisation, 488–90 supercritical-fluid extraction, 490–2 urea adduction, 484–6 Q Sepharose Fast Flow, 608 RADHPF, 602 radical polymerisation, 155 reactive oxygen species (ROS), 521 rectangular loop extractor, 418, 419 Reflex rotary extractor, 418, 420 Reflex solvent extractor, 418 rennet coagulation, 354–5 resin purification, 565–7 resin screening, 111 reverse osmosis, 246, 247–8, 358–9, 393–4, 610–12 fruit juice industry, 185–7 reversed-phase high-performance liquid chromatography, 487, 610 Ricinus communis agglutinin (RCA), 131–2 Rosedown press see Sterling press rotary extractors, 416, 417 rubbery membranes, 228 S-ovalbumin, 598 saccharides concentration and fractionation, 191–5 separation set-up design, 192 operational modes, 194–5 feed solution concentration, 195 pH, 194 pressure, 195 temperature, 194 Sartorius membranes, 444 screw press, 403–5 seaweed, 520–1 secretory IgA, 470 selective elution method, 461 selective precipitation, 454–5 separation technologies, 341–69 brewing, 430–48 beer fining agents, 436–7 brewery products characteristics, 431–2 bulk beer filtration by membranes, 443–6 cleaning agents recovery, 446 dissolved gas control by membrane technology, 446–7 filter aid filtration and applications, 437–41 future trends, 447–8 regeneratable and reusable filter aids and applications, 441–2 technology and raw materials selection, 432 whirlpools and applications, 434–5 wort production in brewhouse, 433–4 yeast flocculation and applications, 435–6 dairy and egg processing, 341–76 dairy industry and compositions of dairy products, 343–7 egg products and composition, 369–71 egg white proteins extraction, 371–4 fractionation of individual proteins and peptides, 360–6 © Woodhead Publishing Limited, 2010 Index  663 future trends, 368–9, 375–6 milk, 347–51 standardisation and concentration of milk proteins, 351–4 treatment of effluents and technical fluids, 366–8 wheys and derivatives in cheese production, 357–60 whole casein isolation, 354–6 yolk components extraction, 374–5 fruit juice processing, 381–94 foods/fluids characteristics, 382–3 fruit juice concentrate, 386–94 product quality optimisation in product sector, 383–6 oilseed processing, 396–426 extrusion preparation, 399–403 future trends, 425–6 mechanical pressing, 403–15 oil from fruit pulps, 424–5 percolation solvent extraction, 415–22 preparation, 397–9 solvent recovery, 422–4 Sephadex G-200 column, 609 Sepharose 4B, 608 serum proteins, 344 fractionation, 361–3 microfiltration, 355–6 sheet filters, 441 short path distillation see molecular distillation silicalite-filled PDMS membrane, 236 silk fibroin, 564 simulated moving bed (SMB), 111, 132–4, 158, 467 single-mode, 98 single-stage extraction, 31 size-exclusion chromatography (SEC), 113, 469 stimuli-responsive resins applications, 162 sliding cell extractors, 417–18, 420, 422 slotted-wall extruders, 401–2 solubility, 634 solubility parameters, 44 solubility theory, 44 solute extraction, 85–6 solvent extraction, 71, 307–8, 526–31 solvent power, 24 sonication, 291 Soxhlet, 50, 52–3 apparatus, 95 extraction, 95, 102 Spherosil process, 358 squalene, 51 stack cookers, 398–9 static PFE, 41 Sterling press, 409 stimuli-responsive polymers, 159 stimuli-responsive resins, 159–63 applications, 160–3 ion-exchange chromatography, 160–1 commercialisation, 163 effect of critical temperature on poly-NIPAAm, 160 insulin chains and endorphin fragment mixture separation, 162 lactoferrin equilibrium adsorption isotherms, 161 synthesis, 159–60 Streamline SP, 609 subcritical-water extraction (SWE), 539–40 submerged membrane bioreactor, 317 Super Stripper System, 418 supercritical carbon dioxide, 621 supercritical carbon dioxide extraction (SCDE), 307–8 supercritical carbon dioxide fractionation, 362–3 supercritical fluid chromatography (SFC), 136 supercritical fluid extraction (SFE), 547–52, 556, 558 advantages, commercial scale multistage system, 623 cycle processes for extraction, 21–6 extraction plant design, 26–30 diffusion, 29 energy consumption, 30 hydrodynamics, 29–30 mass transfer, 28–9 solids pre-treatment, 27–8 specific data, 26–7 thermodynamic data, 28 typical extraction curve, 29 © Woodhead Publishing Limited, 2010 664  Index gas extraction process in temperature–entropy diagram solvent circuit in the compressor mode, 23 solvent circuit in the pump mode, 22 liquid-supercritical fluid equilibrium, 19–20 binary fluid systems phase behaviour classification, 19 high-pressure vapour–liquid equilibria thermodynamic modelling, 20 phase diagrams, 19–20 liquids extraction, 30–2 applications, 32 column under preparation for pressure test, 32 operation methods and apparatus, 31–2 lycopene from tomatoes, 619–40 co-solvent and modifiers on extraction, 631–4 factors affecting yield, 623–8 future trends, 639–40 pressure and temperature effects on antioxidant activity, 628–31 process, 622–3 solubility in supercritical fluids, 634–8 omega-3 fatty acid concentration and purification, 490–2 plant food antioxidants, 549–51 principles and applications in food industries, 3–36 extraction plant general flow sheet, extractor closure, extractors cascade for solid materials extraction, high-pressure extractor solids during manufacturing, high-pressure extractor unit, multi-step separation, number of compressed fluid extraction plants, 34 SFE processes maximum pressure, 34 specific processing coats vs operating pressure, 35 ultra high pressure extraction unit, 35 single-stage system with CO2, 622 solid-supercritical fluid equilibrium, 8–18 constants in cubic equations of state, 15 cubic equations of state, 14 phase diagrams, 8–11 pure solute fugacity calculation, 18 simplest solid–supercritical fluid equilibrium, solid–liquid–gas equilibrium lines, 10 solid–liquid–gas phase equilibria, 11 solid–liquid–gas phase lines, 12 thermodynamic modelling, 11–17 solids extraction, 26–30 application, 30 solute separation in extraction process, 24–6 expansion, 25 mass separating agent, 25–6 reduced solvent power, 24–5 solvent cycle, 21–4 compressor process, 23–4 extraction process using supercritical fluid, 21 pump process, 22–3 thermodynamics fundamentals, 8–20 Superose 6, 608 Superose 12 HR 10/30 column, 608 SuperProDesign, 118 suspension polymerisation methods, 152 sweeping gas membrane distillation (SGMD), 188, 266 sweeping-gas pervaporation, 222 tannins, 512 tartaric acid, 206 temperature polarisation, 227, 264 Termamyl, 327–8 terpenes, 512 tetrahydrofuran, 51 TF200, 257 TF450, 257 © Woodhead Publishing Limited, 2010 Index  665 TF1000, 257 thermal evaporation, 245 thermo-electroplasmolysis, 84 thermopervaporation, 222 tocopherols, 524 toluene, 638 tomatoes supercritical-fluid extraction of lycopene, 619–40 effects of co-solvent and modifiers, 631–4 effects of pressure and temperature, 628–31 factors affecting extraction yield, 623–8 future trends, 639–40 lycopene solubility, 634–8 process, 622–3 tricin, 564–5 Trolox, 515 tunnel pasteurisation, 431 twin-screw press, 425 ultrafiltration, 182, 351–4, 460, 472, 557, 558, 559, 561, 610–12 ultrafiltration membranes, 246 ultrasonic cleaning bath, 92 ultrasound and MW-assisted extraction (UMAE), 99–100 ultrasound-assisted extraction (UAE), 90–6, 552 factors affecting UAE, 92–3 ultrasound-induced cell damage mechanism, 93 hazard analysis critical control point, 95–6 good maintenance plan, 96 laboratory, industrial and ultrasound extraction reactors, 92 main applications, 93–5 antioxidants, 94–5 essential oils and aromas, 93–4 food ingredients, 95 oil and fat, 95 orange peels rapid sono-extraction in alcoholic beverages, 94 principles, 90–1 ultrasonic cavitation phenomena, 91 reactors, 92 ultrasound-assisted maceration, 94 uniform transmembrane pressure (UTP), 349 urea adduction, 484–6 vacuum evaporation, 185, 187 vacuum membrane distillation (VMD), 188, 266, 273 vacuum pervaporation, 222 value-added food products separation by colloidal gas aphrons flotation, 284–309 CGA applications, 293–307 CGA properties and applications, 285–93 future trends, 308–9 industrial application feasibility, 307–8 van der Waals one fluid mixing rules, 15–16 van der Waals one fluid model, 17 vegetable oils, 638 vibrating membrane module, 196 Victor 600 press, 408, 409 Vistec process, 358 vitamin E, 512, 524, 525 vitellogenin II, 600 water, 632–3 whey, 346–7, 357–60 separation techniques, 357–60 concentration and demineralisation, 358–60 demineralisation, 359 serum proteins concentration, 357–8 sweet and acid wheys composition, 347 whey proteins, 451–70 whirlpools, 434–5 Wong and Sandler mixing rules, 17 wort, 432–4 yeast flocculation, 435–6 yellow passion fruit, 212 © Woodhead Publishing Limited, 2010 [...]... with an increase in the hydrostatic pressure However, in the presence of dense gas, the melting point of the solid decreases as the pressure increases owing to the increasing solubility of gas in the solid The second type of solidSCF phase behaviour (Fig 1.7b) is typical for systems in which the solid and the SCF differ considerably in molecular size, shape and/ or polarity and can be interpreted as... high-temperature branch of the SLG line starts at the normal melting point of the solid and intersects with the critical-mixture curve at the upper critical end point (UCEP) The low-temperature branch of the SLG line intersects with the critical-mixture curve at the lower critical end point (LCEP) At these two points, the liquid and gas phases merge into a single fluid phase in the presence of excess solid... pressurized liquid extraction Part II then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries Areas covered include dairy and egg processing, oilseed extraction and brewing This part of the book discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how... continuously between the critical points of both components of the mixture The solidliquidgas (SLG) line is continuous and begins at the normal melting point of the heavy component, moves toward lower temperatures as the pressure is increased, and ends at a temperature usually well below the critical temperature of the lighter component The melting point of the pure solid normally increases with an increase... Scott 27 Separation processes in the food and biotechnology industries: principles and applications Edited by A S Grandison and M J Lewis 28 Handbook of indices of food quality and authenticity R S Singhal, P K Kulkarni and D V Rege 29 Principles and practices for the safe processing of foods D A Shapton and N F Shapton 30 Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients D Manley... cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Edited by C Lacroix Separation, extraction and concentration processes in the food, beverage and nutraceutical industries Edited by S S H Rizvi Determining mycotoxins and mycotoxigenic fungi in food and feed Edited by S De Saeger Developing childrens food products Edited by D Kilcast and F Angus Functional foods:... who gave useful advice during the initial planning stages of the book Syed S H Rizvi â Woodhead Publishing Limited, 2010 Principles of supercritical fluid extraction and applications 3 1 Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries Knez, M kerget and M Knez Hrni, University of Maribor, Slovenia Abstract: The thermodynamic fundamentals... 19.2 Composition and physicochemical characteristics of egg proteins and applications in the nutraceutical industry 19.3 Biological activities of egg proteins and peptides and applications in the nutraceutical industry 19.4 Available technologies for the fractionation of egg proteins and peptides, and applications in the nutraceutical industry 19.5 Conclusion and perspectives... is presented in Fig 1.1 and some industrial scale units are shown in Figs 1.2 to 1.4 In one extraction stage, the solubility of a compound or mixture of compounds has to be high whereas in another stage, the solubility of a compound in SCF has to be low Therefore, the phase equilibrium data is the most important factor in the design of the operating pressure and temperature of SCF in an extraction plant... and G Allan 79 More baking problems solved S P Cauvain and L S Young 1 80 Soft drink and fruit juice problems solved P Ashurst and R 1 Hargitt 81 Biofilms in the food and beverage industries Edited by P M 1 Fratamico, B A Annous and N W Gunther 82 Dairy-derived ingredients: food and neutraceutical uses Edited by 1 M Corredig 83 Handbook of waste management and co-product recovery in food 1 processing . technologies in the food and beverage industries 245 9.3 Direct osmosis and applications in the food and beverage industries 248 9.4 Membrane contactors and applications in the food and beverage industries. Developments in food and nutraceutical separation, extraction and concentration techniques 1 Principlesofsupercriticaluid extraction and applications in the food, beverage and nutraceutical industries. Publishing Limited, 2010 Separation, extraction and concentration processes in the food, beverage and nutraceutical industries i © Woodhead Publishing Limited, 2010 Related titles: Separation processes