Download Extracting Bioactive Compounds for Food Products: Theory and by M. Angela A. Meireles PDF
By M. Angela A. Meireles
The call for for sensible meals and neutraceuticals is at the upward thrust, leaving product improvement businesses racing to enhance bioactive compound extraction equipment – a key component to practical meals and neutraceuticals improvement. From confirmed strategies similar to steam distillation to rising innovations like supercritical fluid know-how, Extracting Bioactive Compounds for nutrition items: idea and functions information the engineering features of the approaches used to extract bioactive compounds from their meals resources. Covers Bioactive Compounds present in meals, Cosmetics, and prescribed drugs each one well-developed bankruptcy offers the basics of delivery phenomena and thermodynamics as they relate to the method defined, a state of the art literature overview, and replicable case reviews of extraction methods. This authoritative reference examines numerous verified and groundbreaking extraction methods together with: Steam distillation Low-pressure solvent extraction Liquid-liquid extraction Supercritical and pressurized fluid extraction Adsorption and desorption the intense view of thermodynamic, mass move, and good value engineering supplied during this ebook builds a starting place within the approaches used to procure top quality bioactive extracts and purified compounds. Going past the data routinely present in unit operations reference books, Extracting Bioactive Compounds for meals items: idea and functions demonstrates easy methods to effectively optimize bioactive compound extraction tools and use them to create new and higher common nutrition concepts.
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Extra info for Extracting Bioactive Compounds for Food Products: Theory and Applications (Contemporary Food Engineering)
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11) and for linolenic acid: where kLi and kLn are given in seconds and temperature in Kelvin. 4, ∆R and Ri were calculated only for TAG that contain Li acid and/or Ln acid attached. 11 for each appearance of these fatty acids in the TAG molecule. As examples, suppose a TAG of type JWLi or JWLn (a component i of the multicomponent mixture), where J and W are types of fatty acids; then ki = kLi or ki = kLn, respectively. For a TAG of type JLiLn, ki = kLi + kLn; for one of type LiLiLi, ki = 3 ∙ kL , and so forth.
Zwobada, and K. Kövári. 1999. Deodorization of vegetable oils. Part 1: Modeling the geometrical isomerization of polyunsaturated fatty acids. Journal of the American Oil Chemists’ Society 76:73–81. 5. , K. Recseg, G. Hénon, K. Kövari, and F. Zwobada. 2001. Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content. Journal of the American Oil Chemists’ Society 78:973–979. 6. , M. V. Ruiz-Méndez, M. M. Graciani-Constante, and E. GracianiConstante. 2001. Kinetics of the cis-trans isomerization of linoleic acid in the deodorization and/or physical refining of edible oils: Prediction of trans polyunsaturated fatty acid content.
In this process molecules of components in the liquid phase move to the vapor phase, according to their volatilities. 1) where P is the total or operation pressure, xi and yi are the molar fractions of each component in the liquid and vapor phases, respectively, γi is the activity coefficient o of component i in the liquid phase, fi the standard state fugacity of pure component V i, and φˆ i the fugacity coefficient of component i in the vapor phase. These terms may be simplified, assuming ideal gas behavior, calculated from experimental measurements or estimated from group contribution methods.