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ARS Home » Research » Publications at this Location » Publication #114117
Title: SUPERCRITICAL FLUID EXTRACTION IN FOOD ENGINEERING

Author
item Dunford, Nurhan
item King, Jerry
item List, Gary

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/23/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: This review provides a basic background on the use of supercritical fluid extraction (SFE) and its variants, i.e., near critical fluid extraction, as applied in food engineering the processing of foodstuffs and related ingredients. An initial review is provided of some of the basic properties of supercritical fluids; both thermodynamic and kinetic that are required for basic understanding and implementation of the technique. A particular emphasis has been placed on a discussion of the phase equilibrium, solute solubility, and extraction selectivity as parameters which must be optimized to assure successful SFE. The SFE and fractionation of seed oils is covered in depth due to their commercial importance as well as the abundance of available studies and data. Aids for improving the extract ability of solutes and selectivity of SFE, such as use of an entrainer, fluid selection, and preparation of the matrix are discussed in detail. Finally, several processing schemes employing critical fluid technology in the food industry are presented.