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To my husband, Ademir, and my sons, Marcelo and Guilherme
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Co ntents
Series Preface ............................................................................................................ix
Series Editor ..............................................................................................................xi
Preface ...................................................................................................................xiii
Editor .......................................................................................................................xv
Contributors ...........................................................................................................xvii
Acknowledgments ...................................................................................................xix
Chapter 1 Extraction and Purifi cation of Bioactive Compounds ..........................1
M. Angela A. Meireles
Chapter 2 Steam Distillation Applied to the Food Industry .................................9
Manuel G. Cerpa, Rafael B. Mato, Maria José Cocero, Roberta
Ceriani, Antonio J. A. Meirelles, Juliana M. Prado, Patrícia F.
Leal, Thais M. Takeuchi, and M. Angela A. Meireles
Chapter 3 Distillation Applied to the Processing of Spirits and Aromas ...........75
Antonio J. A. Meirelles, Eduardo A. C. Batista, Helena
F. A. Scanavini, Fábio R. M. Batista, Roberta Ceriani,
and Luiz F. L. Luz, Jr.
Chapter 4 Low-Pressure Solvent Extraction (Solid–Liquid Extraction,
Microwave Assisted, and Ultrasound Assisted) from
Condimentary Plants ........................................................................137
Thais M. Takeuchi, Camila G. Pereira, Mara E.
M. Braga, Mário R. Maróstica, Jr., Patrícia F. Leal,
and M. Angela A. Meireles
Chapter 5 Liquid–Liquid Extraction Applied to the Processing of
Vegetable Oil ....................................................................................219
Eduardo A. C. Batista, Antonio J. A. Meirelles, Christianne
E. C. Rodrigues, and Cintia B. Gonçalves
Chapter 6 Supercritical and Pressurized Fluid Extraction Applied
to the Food Industry ........................................................................269
Paulo T. V. Rosa, Juan Carlos Parajó, Herminia Domínguez,
Andrés Moure, Beatriz Díaz-Reinoso, Richard L. Smith, Jr.,
Masaaki Toyomizu, Louw J. Florusse, Cor J. Peters, Motonobu
Goto, Susana Lucas, and M. Angela A. Meireles
Chapter 7 Concentration of Bioactive Compounds by Adsorption/Desorption ...403
Lourdes Calvo and María José Cocero
Index ......................................................................................................................441
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Series Preface
CONTEMPORARY FOOD ENGINEERING
Food engineering is the multidisciplinary fi eld of applied physical sciences combined
with the knowledge of product properties. Food engineers provide the technological
knowledge transfer essential to the cost-effective production and commercialization
of food products and services. In particular, food engineers develop and design pro-
cesses and equipment in order to convert raw agricultural materials and ingredi-
ents into safe, convenient, and nutritious consumer food products. However, food
engineering topics are continuously undergoing changes to meet diverse consumer
demands, and the subject is being rapidly developed to refl ect market needs.
In the development of food engineering, one of the many challenges is to employ
modern tools and knowledge, such as computational materials science and nano-
technology, to develop new products and processes. Simultaneously, improving food
quality, safety, and security remain critical issues in food engineering study. New
packaging materials and techniques are being developed to provide more protection
to foods, and novel preservation technologies are emerging to enhance food security
and defense. Additionally, process control and automation regularly appear among
the top priorities identifi ed in food engineering. Advanced monitoring and control
systems are developed to facilitate automation and fl exible food manufacturing. Fur-
thermore, energy saving and minimization of environmental problems continue to
be important food engineering issues, and signifi cant progress is being made in
waste management, effi cient utilization of energy, and reduction of effl uents and
emissions in food production.
Consisting of edited books, the Contemporary Food Engineering book series
attempts to address some of the recent developments in food engineering. Advances
in classical unit operations in engineering applied to food manufacturing are covered
as well as such topics as progress in the transport and storage of liquid and solid
foods; heating, chilling, and freezing of foods; mass transfer in foods; chemical and
biochemical aspects of food engineering and the use of kinetic analysis; dehydration,
thermal processing, nonthermal processing, extrusion, liquid food concentration,
membrane processes and applications of membranes in food processing; shelf-life,
electronic indicators in inventory management, and sustainable technologies in food
processing; and packaging, cleaning, and sanitation. The books aim at professional
food scientists, academics researching food engineering problems, and graduate-
level students.
The editors of the books are leading engineers and scientists from many parts of
the world. All the editors were asked to present their books in a manner that will
address the market need and pinpoint the cutting-edge technologies in food engineer-
ing. Furthermore, all contributions are written by internationally renowned experts
who have both academic and professional credentials. All authors have attempted to
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Description:The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods – a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging
