Éco-extraction du végétal : procédés innovants et solvants alternatifs / Farid Chemat (2014)

Public ISBD Titre : Éco-extraction du végétal : procédés innovants et solvants alternatifs Type de document : texte imprimé Auteurs : Farid Chemat, Auteur Editeur : Paris : Dunod Année de publication : 2014 Collection : Technique et ingénierie Sous-collection : Série Environnement Importance : 1 vol. (XI-322 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-2-10-072209-9 Prix : 69 EUR Note générale : Notes bibliogr. Index Langues : Français (fre) Catégories : RAMEAU Écologie chimique ; Plantes -- Biotechnologie ; Extraction (chimie) Résumé : L'éco-extraction est fondée sur la découverte et la conception de procédés d'extraction permettant de réduire la consommation énergétique, d'utiliser des solvants alternatifs et de privilégier des ressources végétales renouvelables, tout en garantissant un produit ou un extrait de qualité. Cet ouvrage constitue un état de l'art sur les nouvelles technologies aussi bien sur le plan des procédés innovants que sur le plan des solvants alternatifs utilisables en industrie et en recherche. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170746 Éco-extraction du végétal : procédés innovants et solvants alternatifs [texte imprimé] / Farid Chemat, Auteur . - Paris : Dunod, 2014 . - 1 vol. (XI-322 p.) : ill., couv. ill. en coul. ; 25 cm. - (Technique et ingénierie. Série Environnement, ISSN 1624-1843) . ISBN : 978-2-10-072209-9 : 69 EUR Notes bibliogr. Index Langues : Français (fre) Catégories : RAMEAU Écologie chimique ; Plantes -- Biotechnologie ; Extraction (chimie) Résumé : L'éco-extraction est fondée sur la découverte et la conception de procédés d'extraction permettant de réduire la consommation énergétique, d'utiliser des solvants alternatifs et de privilégier des ressources végétales renouvelables, tout en garantissant un produit ou un extrait de qualité. Cet ouvrage constitue un état de l'art sur les nouvelles technologies aussi bien sur le plan des procédés innovants que sur le plan des solvants alternatifs utilisables en industrie et en recherche. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170746

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Green extraction of natural products : theory and practice (2015)

Public ISBD Titre : Green extraction of natural products : theory and practice Type de document : texte imprimé Auteurs : Farid Chemat, Editeur scientifique ; Jochen Strube, Editeur scientifique Editeur : WEINHEIM : Wiley-VCH Année de publication : 2015 Importance : 1 vol. (XVIII-363 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-527-33653-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.5 (SEPARATION-PURIFICATION-EXTRACTION) [Classement Massy] Thésaurus Agro-alimentaire TRANSFERT DE MASSE ; EXTRACTION ; EXTRACTION PAR SOLVANT ; SOUS PRODUIT ; VEGETAUX ; TECHNIQUE CULTURALE Résumé : Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment. Type de document : Livre Table des matières : 1 Green Extraction: From Concepts to Research, Education, and Economical Opportunities Farid Chemat, Natacha Rombaut, Anne-Sylvie Fabiano-Tixier, Jean T. Pierson, and Antoine Bily 1.1 Introduction 1.2 Orange Fruit is not Limited to Produce Only Juice? 1.3 Chemistry of Natural Products 1.3.1 Primary Metabolites 1.3.1.1 Glucides 1.3.1.2 Lipids 1.3.1.3 Amino Acids and Proteins 1.3.2 Secondary Metabolites 1.3.2.1 Terpenoids 1.3.2.2 Alkaloids 1.3.2.3 Polyphenols 1.4 From Metabolites to Ingredients 1.5 Green Extraction from Research to Teaching 1.5.1 Principle: Innovation by Selection of Varieties and Use of Renewable Plant Resources 1.5.2 Principle: Use of Alternative Solvents and Agro Solvent 1.5.3 Principle: Production of Coproducts Instead ofWaste to Include Biorefinery 1.5.4 Principle: Prioritizing a Non-denatured and Biodegradable Extract without Contaminant 1.6 Conclusions and Perspective 2 Process Engineering and Product Design for Green Extraction Simon Both, Reinhard Ditz, Martin Tegtmeier, Urban Jenelten, and Jochen Strube 2.1 Market and Market Development 2.2 Regulatory Framework 2.3 Systematic Apparatus and Process Design 2.3.1 Design of Experiments 2.3.2 Graphical Calculation Methods 2.3.3 Physicochemical Modeling 2.3.4 Approaches for Description of Diffusion 2.3.4.1 Maxwell-Stefan Approach 2.3.4.2 Calculation of Diffusion Coefficients 2.3.4.3 Thermodynamic Factor 2.3.4.4 Determination of Activity Coefficients 2.3.4.5 Proof of Principle 2.4 Model-Based Realization: Apparatus and Process Design 2.4.1 Quantification of Determining Factors 2.4.2 Proof of Principle – Process Optimization 2.4.3 Proof of Principle – Cost-Driven Decision 2.5 Extract Purification 2.5.1 Modeling Approaches 2.5.2 Scale-Up and Mini-plant 2.6 Total Process Development and Design 2.7 Conclusions and Summary 3 Tailor-Made Production of Plants for Green Extraction Hansjoerg Hagels 3.1 Introduction 3.2 Sustainable Processes 3.2.1 Social Sustainability 3.2.2 Environmental Sustainability 3.2.3 Economic Sustainability 3.3 Production Technology 3.3.1 Choice of Cultivation Location 3.3.2 Crop Rotation 3.3.3 Fertilization 3.3.4 Organic Farming 3.4 Seed and Seed Stock 3.4.1 Breeding 3.4.2 Seed 3.4.3 Vegetative Propagation 3.4.4 Stock Maintenance 3.4.4.1 Diseases 3.4.5 Pests 3.4.5.1 Weed Control 3.4.6 Harvesting Technology 3.4.8 Mechanical Treatment 3.4.9 Thermal Treatment 3.4.9.1 Natural Drying 3.4.9.2 Artificial Drying 3.5 Quality Criteria 3.5.1 Quality Management 3.5.2 Quality Control 4 Mass Transfer Enhancement for Solid–Liquid Extractions Simon Both, Jochen Strube, and Giancarlo Cravatto 4.1 Introduction 4.2 State of the Art Solid-Liquid Extraction 4.2.1 Batch Processes 4.2.2 Continuous Processes 4.2.3 Hydro- and Steam Distillation 4.2.4 Alembic Distillation 4.2.5 Mechanical Expression (Extrusion) 4.3 Enhancement of Solid–Liquid Extraction Processes 4.3.1 Microwave-Assisted Extraction (MAE) 4.3.2 Ultrasound-Assisted Extraction (UAE) 4.3.3 Turbo Extraction 4.4 Example Processes for Solid–Liquid Extraction Enhancement 4.4.1 Extraction of Polyphenols from Black Tea – Conventional and Ultrasound-Assisted Extraction 4.4.1.1 Material and Methods 4.4.1.2 Equipment Concepts 4.4.1.3 Equilibrium Line by Multistage Maceration and Total Extraction 4.4.1.4 Mass Transport Kinetics 4.4.1.5 Particle Size Distribution 4.4.1.6 SEM Measurements – Cell Disruption 4.4.1.7 Conclusions 4.4.2 Pilot Scale UAE of Clove Buds in Batch and Flow Reactors 4.4.2.1 Experimental Methods and Reactors 4.4.2.2 Results and Discussion 4.4.2.3 Conclusions 4.4.3 UAE and MAE of Lipids from Microalgae 4.4.3.1 Experimental Methods and Equipments 4.4.3.2 Conclusions 4.5 Conclusion 5 Fundamentals of Process-Intensification Strategy for Green Extraction Operations Tamara Allaf and Karim Allaf 5.1 Process-Intensification Strategy PI-S from High Capacity to High Controlled Quality Industrial Manufacturing 5.2 What Does “Intensified Industrial Manufacturing” Mean? 5.2.1 Unit Operation Performance 5.2.2 Final Product Quality 5.2.3 Equipment Reliability 5.3 Intensification Strategy as a Pluridimensional Approach 5.3.1 Objectives of Intensification Strategy 5.3.2 Specific Case of Food Industry 5.3.3 PI-S as a Continual Progressing-Development Strategy 5.4 Fundamentals for Starting Basis Analyses 5.4.1 Intensification Procedure 5.4.1.1 Intensification Cycle 5.4.1.2 Multi-cycle Intensification Procedure 5.4.1.3 Intensification Charter 5.4.2 Specificities of Instant Controlled Pressure DIC Drop in Process Intensification Strategy PI-S 5.4.2.1 Introduction 5.4.2.2 Transfer Phenomena in Instantaneous Controlled Pressure Drop DIC Treatment 5.4.2.3 DIC – Texturing 5.4.3 Mass Transfer by Permeability 5.5 Processes of Extraction 5.5.1 Extraction of Volatile Compounds 5.5.1.1 Kinetics 5.5.1.2 Intensification of Essential Oil Extraction 5.5.2 Case of Solvent extraction 5.5.2.1 Introduction 5.5.2.2 Extraction Process Issues 5.5.2.3 Kinetic Modeling 5.5.3 Conclusion: Process Intensification Strategy: How to Use PI-S Solvent Extraction Processes? 5.6 Conclusion 6 Panorama of Sustainable Solvents for Green Extraction Processes Iraj Koudous, Werner Kunz, and Jochen Strube 6.1 Introduction 6.2 Thermodynamic Models of Mixing and Dissolving 6.2.1 UNIFAC and Modified UNIFAC 6.2.2 The Hansen Solubility Parameters 6.2.3 COSMO and COSMO-RS 6.2.3.1 Example 1: Mutual Solubility of Acetone with Benzene, Chloroform, and Carbon disulfide 6.2.3.2 Example 2: Solubility Screening for Indigo 6.3 Solvent Selection for Green Solid–Liquid Extraction 6.3.1 General Green Solvent Ranking with COSMO-RS 6.3.2 Concrete Example: Solid–Liquid Extraction of Carnesol and Carnosic Acid from Sage 6.3.3 Experimental Validation of COSMO-RS Solvent Ranking 6.3.4 Conclusion 6.4 Alternative Solvents for Green Extraction 6.4.1 Ionic Liquids 6.4.2 Low-Transition-Temperature Mixtures and Deep Eutectic Solvents 6.4.3 Ionic Liquids Screening with COSMO-RS 6.5 Purification Strategies of Natural Products 6.5.1 Databased and Calculated Physicochemical Properties 6.5.2 Feed Characterization 6.5.2.1 Conceptual Process Design 6.5.2.2 Modeling Depths and Feed Characterization Approach 6.5.2.3 System 1: Vanillin 6.5.2.4 Potential Unit Operations for Product Purification 6.5.2.5 Data Evaluation 6.5.2.6 Model-Based Process Design and Calculation of Separation Costs 6.5.2.7 Separation Cost Estimation 6.5.2.8 System 2: Tea Aroma 6.5.2.9 Data for Potential Unit Operation 6.5.2.10 Process Design and Cost Estimation 6.5.2.11 Discussion and Conclusions 7 Water as Green Solvent for Extraction of Natural Products Loïc Petigny, Mustafa Zafer Özel, Sandrine Périno, Joël Wajsman, and Farid Chemat 7.1 Introduction 7.2 Maceration 7.2.1 Principle and Process 7.2.2 Applications 7.3 Subcritical Water Extraction 7.3.1 Principle and Process 7.3.2 Applications 7.4 Enzymatic Assistance 7.4.1 Principles and Process 7.4.2 Applications 7.5 Micellar Extraction 7.5.1 Principle and Process 7.5.2 Applications 7.6 Hydrotropes 7.6.1 Principles and Process 7.6.2 Applications 7.7 Conclusion 8 Coverage Exploitation of By-Products from the Agrofood Industry Carlos A. Ledesma-Escobar and María D. Luque de Castro 8.1 Introduction 8.2 Treatments for Safe Disposal/Exploitation of Agrofood Wastes or Residues 8.2.1 Physical Processes 8.2.2 Physicochemical Processes 8.2.3 Advanced Oxidation Processes 8.2.4 Thermal Processes 8.2.5 Biological Treatments 8.3 Exploitation of By-products from Olive Trees and Olive Oil Production 8.3.1 Generalities 8.3.2 Exploitation of Alpechín 8.3.3 Overall Use of Either Alperujo or Orujo 8.3.4 Partial Use of Either Alpechín or Alperujo 8.3.5 Olive Leaf Exploitation 8.3.6 Foreseeable/Desirable Future Uses of Olive Tree–Olive Oil Wastes 8.4 Exploitation of By-products from Vineyards and Wine Production 8.4.1 Generalities 8.4.2 Types and Characteristics of Vineyard Residues 8.4.3 Present and Potential Exploitation of Vineyard Residues 8.4.4 Types and Characteristics ofWine Residues 8.4.5 Present and Potential Exploitation of Wine Residues: Overall and Partial Exploitation 8.5 Exploitation of By-products from the Citrus Juice Industry 8.5.1 Generalities 8.5.2 Uses and Potential Applications of Bioactive Compounds from Citrus Residues 8.5.3 Potential Exploitation of Citrus Residues for Energy Production 8.5.4 Other Overall and Partial Uses of Citrus Residues 9 Selective Extraction from Food Plants and Residues by Pulsed Electric Field Eugene Vorobiev and Nikolai Lebovka 9.1 Introduction 9.2 Basics of PEF-Assisted Extraction 9.3 Application of PEF for Different Food Plants and Residues 9.3.1 Sugar Beets 9.3.2 Red Beets 9.3.3 Chicory Roots 9.3.4 Apples 9.3.5 Grapes 9.3.6 Other Fruits and Vegetables 9.3.7 Egg Yolk 9.3.8 Bio-suspensions and Yeasts 9.3.9 Microalgae 9.3.10 Rhizomes 9.3.11 Bones 9.3.12 Eggshell 9.3.13 Leaves 9.3.14 Herbs 9.3.15 Ginseng 9.3.16 Peels 9.3.17 Mushrooms 9.3.18 Juices and Juice-Based Beverages 9.4 Conclusions 10 Green Extraction of Artemisinin from Artemisia annua L Alexei A. Lapkin 10.1 Introduction 10.2 Extraction Technologies for Isolation of Artemisinin from A. annua 10.2.1 Industrial Extraction Processes 10.2.2 Cleaner and Intensified Processes for Extraction of Artemisinin 10.2.2.1 Innovative Process Conditions for Extraction 10.2.2.2 Alternative Solvents for Extraction of Artemisinin 10.3 Innovation in Artemisinin Purification 10.3.1 Hybrid Adsorption–Crystallization Separation 10.3.2 Column and HPLC Chromatography 10.3.3 Countercurrent Chromatography 10.4 Analysis of Artemisinin and Co-metabolites 10.5 Conclusions and Outlook Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=183165 Green extraction of natural products : theory and practice [texte imprimé] / Farid Chemat, Editeur scientifique ; Jochen Strube, Editeur scientifique . - WEINHEIM : Wiley-VCH, 2015 . - 1 vol. (XVIII-363 p.) : ill. en coul., couv. ill. en coul. ; 25 cm. ISBN : 978-3-527-33653-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.5 (SEPARATION-PURIFICATION-EXTRACTION) [Classement Massy] Thésaurus Agro-alimentaire TRANSFERT DE MASSE ; EXTRACTION ; EXTRACTION PAR SOLVANT ; SOUS PRODUIT ; VEGETAUX ; TECHNIQUE CULTURALE Résumé : Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment. Type de document : Livre Table des matières : 1 Green Extraction: From Concepts to Research, Education, and Economical Opportunities Farid Chemat, Natacha Rombaut, Anne-Sylvie Fabiano-Tixier, Jean T. Pierson, and Antoine Bily 1.1 Introduction 1.2 Orange Fruit is not Limited to Produce Only Juice? 1.3 Chemistry of Natural Products 1.3.1 Primary Metabolites 1.3.1.1 Glucides 1.3.1.2 Lipids 1.3.1.3 Amino Acids and Proteins 1.3.2 Secondary Metabolites 1.3.2.1 Terpenoids 1.3.2.2 Alkaloids 1.3.2.3 Polyphenols 1.4 From Metabolites to Ingredients 1.5 Green Extraction from Research to Teaching 1.5.1 Principle: Innovation by Selection of Varieties and Use of Renewable Plant Resources 1.5.2 Principle: Use of Alternative Solvents and Agro Solvent 1.5.3 Principle: Production of Coproducts Instead ofWaste to Include Biorefinery 1.5.4 Principle: Prioritizing a Non-denatured and Biodegradable Extract without Contaminant 1.6 Conclusions and Perspective 2 Process Engineering and Product Design for Green Extraction Simon Both, Reinhard Ditz, Martin Tegtmeier, Urban Jenelten, and Jochen Strube 2.1 Market and Market Development 2.2 Regulatory Framework 2.3 Systematic Apparatus and Process Design 2.3.1 Design of Experiments 2.3.2 Graphical Calculation Methods 2.3.3 Physicochemical Modeling 2.3.4 Approaches for Description of Diffusion 2.3.4.1 Maxwell-Stefan Approach 2.3.4.2 Calculation of Diffusion Coefficients 2.3.4.3 Thermodynamic Factor 2.3.4.4 Determination of Activity Coefficients 2.3.4.5 Proof of Principle 2.4 Model-Based Realization: Apparatus and Process Design 2.4.1 Quantification of Determining Factors 2.4.2 Proof of Principle – Process Optimization 2.4.3 Proof of Principle – Cost-Driven Decision 2.5 Extract Purification 2.5.1 Modeling Approaches 2.5.2 Scale-Up and Mini-plant 2.6 Total Process Development and Design 2.7 Conclusions and Summary 3 Tailor-Made Production of Plants for Green Extraction Hansjoerg Hagels 3.1 Introduction 3.2 Sustainable Processes 3.2.1 Social Sustainability 3.2.2 Environmental Sustainability 3.2.3 Economic Sustainability 3.3 Production Technology 3.3.1 Choice of Cultivation Location 3.3.2 Crop Rotation 3.3.3 Fertilization 3.3.4 Organic Farming 3.4 Seed and Seed Stock 3.4.1 Breeding 3.4.2 Seed 3.4.3 Vegetative Propagation 3.4.4 Stock Maintenance 3.4.4.1 Diseases 3.4.5 Pests 3.4.5.1 Weed Control 3.4.6 Harvesting Technology 3.4.8 Mechanical Treatment 3.4.9 Thermal Treatment 3.4.9.1 Natural Drying 3.4.9.2 Artificial Drying 3.5 Quality Criteria 3.5.1 Quality Management 3.5.2 Quality Control 4 Mass Transfer Enhancement for Solid–Liquid Extractions Simon Both, Jochen Strube, and Giancarlo Cravatto 4.1 Introduction 4.2 State of the Art Solid-Liquid Extraction 4.2.1 Batch Processes 4.2.2 Continuous Processes 4.2.3 Hydro- and Steam Distillation 4.2.4 Alembic Distillation 4.2.5 Mechanical Expression (Extrusion) 4.3 Enhancement of Solid–Liquid Extraction Processes 4.3.1 Microwave-Assisted Extraction (MAE) 4.3.2 Ultrasound-Assisted Extraction (UAE) 4.3.3 Turbo Extraction 4.4 Example Processes for Solid–Liquid Extraction Enhancement 4.4.1 Extraction of Polyphenols from Black Tea – Conventional and Ultrasound-Assisted Extraction 4.4.1.1 Material and Methods 4.4.1.2 Equipment Concepts 4.4.1.3 Equilibrium Line by Multistage Maceration and Total Extraction 4.4.1.4 Mass Transport Kinetics 4.4.1.5 Particle Size Distribution 4.4.1.6 SEM Measurements – Cell Disruption 4.4.1.7 Conclusions 4.4.2 Pilot Scale UAE of Clove Buds in Batch and Flow Reactors 4.4.2.1 Experimental Methods and Reactors 4.4.2.2 Results and Discussion 4.4.2.3 Conclusions 4.4.3 UAE and MAE of Lipids from Microalgae 4.4.3.1 Experimental Methods and Equipments 4.4.3.2 Conclusions 4.5 Conclusion 5 Fundamentals of Process-Intensification Strategy for Green Extraction Operations Tamara Allaf and Karim Allaf 5.1 Process-Intensification Strategy PI-S from High Capacity to High Controlled Quality Industrial Manufacturing 5.2 What Does “Intensified Industrial Manufacturing” Mean? 5.2.1 Unit Operation Performance 5.2.2 Final Product Quality 5.2.3 Equipment Reliability 5.3 Intensification Strategy as a Pluridimensional Approach 5.3.1 Objectives of Intensification Strategy 5.3.2 Specific Case of Food Industry 5.3.3 PI-S as a Continual Progressing-Development Strategy 5.4 Fundamentals for Starting Basis Analyses 5.4.1 Intensification Procedure 5.4.1.1 Intensification Cycle 5.4.1.2 Multi-cycle Intensification Procedure 5.4.1.3 Intensification Charter 5.4.2 Specificities of Instant Controlled Pressure DIC Drop in Process Intensification Strategy PI-S 5.4.2.1 Introduction 5.4.2.2 Transfer Phenomena in Instantaneous Controlled Pressure Drop DIC Treatment 5.4.2.3 DIC – Texturing 5.4.3 Mass Transfer by Permeability 5.5 Processes of Extraction 5.5.1 Extraction of Volatile Compounds 5.5.1.1 Kinetics 5.5.1.2 Intensification of Essential Oil Extraction 5.5.2 Case of Solvent extraction 5.5.2.1 Introduction 5.5.2.2 Extraction Process Issues 5.5.2.3 Kinetic Modeling 5.5.3 Conclusion: Process Intensification Strategy: How to Use PI-S Solvent Extraction Processes? 5.6 Conclusion 6 Panorama of Sustainable Solvents for Green Extraction Processes Iraj Koudous, Werner Kunz, and Jochen Strube 6.1 Introduction 6.2 Thermodynamic Models of Mixing and Dissolving 6.2.1 UNIFAC and Modified UNIFAC 6.2.2 The Hansen Solubility Parameters 6.2.3 COSMO and COSMO-RS 6.2.3.1 Example 1: Mutual Solubility of Acetone with Benzene, Chloroform, and Carbon disulfide 6.2.3.2 Example 2: Solubility Screening for Indigo 6.3 Solvent Selection for Green Solid–Liquid Extraction 6.3.1 General Green Solvent Ranking with COSMO-RS 6.3.2 Concrete Example: Solid–Liquid Extraction of Carnesol and Carnosic Acid from Sage 6.3.3 Experimental Validation of COSMO-RS Solvent Ranking 6.3.4 Conclusion 6.4 Alternative Solvents for Green Extraction 6.4.1 Ionic Liquids 6.4.2 Low-Transition-Temperature Mixtures and Deep Eutectic Solvents 6.4.3 Ionic Liquids Screening with COSMO-RS 6.5 Purification Strategies of Natural Products 6.5.1 Databased and Calculated Physicochemical Properties 6.5.2 Feed Characterization 6.5.2.1 Conceptual Process Design 6.5.2.2 Modeling Depths and Feed Characterization Approach 6.5.2.3 System 1: Vanillin 6.5.2.4 Potential Unit Operations for Product Purification 6.5.2.5 Data Evaluation 6.5.2.6 Model-Based Process Design and Calculation of Separation Costs 6.5.2.7 Separation Cost Estimation 6.5.2.8 System 2: Tea Aroma 6.5.2.9 Data for Potential Unit Operation 6.5.2.10 Process Design and Cost Estimation 6.5.2.11 Discussion and Conclusions 7 Water as Green Solvent for Extraction of Natural Products Loïc Petigny, Mustafa Zafer Özel, Sandrine Périno, Joël Wajsman, and Farid Chemat 7.1 Introduction 7.2 Maceration 7.2.1 Principle and Process 7.2.2 Applications 7.3 Subcritical Water Extraction 7.3.1 Principle and Process 7.3.2 Applications 7.4 Enzymatic Assistance 7.4.1 Principles and Process 7.4.2 Applications 7.5 Micellar Extraction 7.5.1 Principle and Process 7.5.2 Applications 7.6 Hydrotropes 7.6.1 Principles and Process 7.6.2 Applications 7.7 Conclusion 8 Coverage Exploitation of By-Products from the Agrofood Industry Carlos A. Ledesma-Escobar and María D. Luque de Castro 8.1 Introduction 8.2 Treatments for Safe Disposal/Exploitation of Agrofood Wastes or Residues 8.2.1 Physical Processes 8.2.2 Physicochemical Processes 8.2.3 Advanced Oxidation Processes 8.2.4 Thermal Processes 8.2.5 Biological Treatments 8.3 Exploitation of By-products from Olive Trees and Olive Oil Production 8.3.1 Generalities 8.3.2 Exploitation of Alpechín 8.3.3 Overall Use of Either Alperujo or Orujo 8.3.4 Partial Use of Either Alpechín or Alperujo 8.3.5 Olive Leaf Exploitation 8.3.6 Foreseeable/Desirable Future Uses of Olive Tree–Olive Oil Wastes 8.4 Exploitation of By-products from Vineyards and Wine Production 8.4.1 Generalities 8.4.2 Types and Characteristics of Vineyard Residues 8.4.3 Present and Potential Exploitation of Vineyard Residues 8.4.4 Types and Characteristics ofWine Residues 8.4.5 Present and Potential Exploitation of Wine Residues: Overall and Partial Exploitation 8.5 Exploitation of By-products from the Citrus Juice Industry 8.5.1 Generalities 8.5.2 Uses and Potential Applications of Bioactive Compounds from Citrus Residues 8.5.3 Potential Exploitation of Citrus Residues for Energy Production 8.5.4 Other Overall and Partial Uses of Citrus Residues 9 Selective Extraction from Food Plants and Residues by Pulsed Electric Field Eugene Vorobiev and Nikolai Lebovka 9.1 Introduction 9.2 Basics of PEF-Assisted Extraction 9.3 Application of PEF for Different Food Plants and Residues 9.3.1 Sugar Beets 9.3.2 Red Beets 9.3.3 Chicory Roots 9.3.4 Apples 9.3.5 Grapes 9.3.6 Other Fruits and Vegetables 9.3.7 Egg Yolk 9.3.8 Bio-suspensions and Yeasts 9.3.9 Microalgae 9.3.10 Rhizomes 9.3.11 Bones 9.3.12 Eggshell 9.3.13 Leaves 9.3.14 Herbs 9.3.15 Ginseng 9.3.16 Peels 9.3.17 Mushrooms 9.3.18 Juices and Juice-Based Beverages 9.4 Conclusions 10 Green Extraction of Artemisinin from Artemisia annua L Alexei A. Lapkin 10.1 Introduction 10.2 Extraction Technologies for Isolation of Artemisinin from A. annua 10.2.1 Industrial Extraction Processes 10.2.2 Cleaner and Intensified Processes for Extraction of Artemisinin 10.2.2.1 Innovative Process Conditions for Extraction 10.2.2.2 Alternative Solvents for Extraction of Artemisinin 10.3 Innovation in Artemisinin Purification 10.3.1 Hybrid Adsorption–Crystallization Separation 10.3.2 Column and HPLC Chromatography 10.3.3 Countercurrent Chromatography 10.4 Analysis of Artemisinin and Co-metabolites 10.5 Conclusions and Outlook Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=183165

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Green food processing techniques : preservation, transformation and extraction (2019)

Public ISBD Titre : Green food processing techniques : preservation, transformation and extraction Type de document : texte imprimé Auteurs : Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique Editeur : London : Academic Press Année de publication : 2019 Importance : 1 vol. (XIX-562 p.) Présentation : ill., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-815353-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] RAMEAU Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire Thésaurus Agro-alimentaire EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATION Résumé : Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Type de document : Livre Table des matières : 1. Green Food Processing: concepts, strategies and tools 1.1. Introduction 1.2. High hydrostatic pressure 1.3. Supercritical carbon dioxide 1.4. Electrotechnologies 1.5. Laser ablation and radiofrequency 1.6. Ultrasound 1.7. Microwaves 1.8. Nanotechnology 1.9. Solar energy 1.10. Challenges with experiential methodology, theory, and statistical calculations 1.11. Strategy, challenges, and perspectives 2. Ultrasound technology for processing, preservation and extraction 2.1. Ultrasound: principle and influencing factors 2.2. Ultrasound techniques 2.3. Applications 2.4. Comprehension of ultrasound-induced mechanisms 2.5. Future trends 3. Supercritical fluid processing and extraction of food 3.1. Introduction 3.2. Principle, procedures, and influencing factors 3.3. Application in extraction of food ingredients 3.4. Applications in transformation and processing of food 3.5. Applications in food preservation 3.6. Environmental impact 3.7. Upscaling and its application in industry 3.8. Future trends 3.9. Conclusion 4. High hydrostatic pressure processing of foods 4.1. Introduction 4.2. Fundamental principles of high pressure process 4.3. The effect of high pressure on food quality and safety attributes 4.4. High pressure technology in combination with other processes and hurdles 4.5. Industrial applications of high pressure 4.6. High pressure process design and evaluation 4.7. Economical and environmental aspects of high pressure application in the food industry 5. High pressure homogenization in food processing 5.1. Introduction 5.2. Dynamic high pressure principle and equipment 5.3. High pressure homogenization processing as greener extraction processing 5.4. Dynamic high pressure processing as greener submicron emulsion processing 5.5. Dynamic high pressure processing as greener preservation processing 5.6. Conclusion 6. Ohmic heating for preservation, transformation and extraction 6.1. Introduction 6.2. Food processing and preservation 6.3. Extraction of biocompounds 6.4. Future perspectives 7. Pressure hot water processing of food and natural products 7.1. Introduction 7.2. Fundamentals of pressurized hot water extraction 7.3. Instrumentation 7.4. Applications in the extraction of food ingredients from foods and natural products 7.5. Hydrolysis reactions during pressurized hot water extraction 7.6. Food quality and safety using pressurized hot water extraction 7.7. Environmental impact 7.8. Conclusions and future trends 8. Instant controlled pressure drop as a new intensification ways for vegetal oil extraction 8.1. Introduction 8.2. Phenomenological analysis and intensification ways of solvent extraction process 8.3. Material and method 8.4. Results and discussion 8.5. Conclusion 9. Membrane separation in food processing 9.1. Overview of membrane separation processes in food industry 9.2. Theoretical aspects in membrane separation 9.3. Membrane materials and modules 9.4. Membrane applications in food processing 9.5. Conclusion 10. Extrusion 10.1. Introduction 10.2. Extrusion cooking 10.3. Expression 10.4. Extraction 11. Gas-assisted oil expression from oilseeds 11.1. Introduction 11.2. Conventional extraction methods of seed and nut oils 11.3. Gas-assisted mechanical expression 11.4. Conclusion 12. Encapsulation technologies for polyphenol-loaded microparticles in food industry 12.1. Introduction 12.2. Matrices for polyphenol-loaded microparticles production and their application in food 12.3. Techniques for polyphenol-loaded microparticles production and applications 12.4. Conclusion 13. Essential oil for preserving foods 13.1. Extraction processes of essential oils: from tradition to innovation 13.2. Essential oils as antimicrobials 13.3. Essential oils as antioxidant agents in food products 13.4. Future trends 14. Pulsed light as a new treatment to maintain physical and nutritional quality of food 14.1. Introduction 14.2. Mode of action of pulsed and pulsed ultraviolet light 14.3. Advantages and disadvantages of high-intensity light pulses 14.4. Factors affecting interaction between high-intensity pulses and materials 14.5. Microbial inactivation mechanism 14.6. High-intensity light pulses for food preservation 14.7. Pulsed light effects on quality, enzymes, and functionality 14.8. Pulsed light sources and equipment 14.9. Conclusion 15. Pulsed electric field in green processing and preservation of food products 15.1. Introduction 15.2. Impact of pulsed electric field on cell tissue and biosuspensions 15.3. Food processing with pulsed electric field 15.4. Conclusion 16. Cold plasma for sustainable food production and processing 16.1. Introduction 16.2. Cold plasma fundamentals 16.3. Antimicrobial action of plasma species 16.4. In-package cold plasma: a dry, green, and resource-efficient process 16.5. Cold plasma for water treatment 16.6. Cold plasma for sustainable food production 16.7. Energy efficiency and process cost 16.8. Conclusion 17. Microwave technology for food applications 17.1. Introduction: approach adopted in this chapter 17.2. Principle, influencing factors, induced mechanisms 17.3. Techniques at laboratory and industrial scale 17.4. Pre- and postprocessing and coupling 17.5. Applications in transformation, food processing, and preservation 17.6. Applications in extraction of food ingredients 17.7. Environmental impact 17.8. Regulation and security 17.9. Upscaling and its applications in industry 17.10. Future trends 18. Solar as sustainable energy for processing, preservation, and extraction 18.1. Instrumentation 18.2. Solar energy in food process engineering 18.3. Solar extraction 18.4. Solar cooking 18.5. Solar drying systems 18.6. Solar pasteurization 18.7. Environmental impacts using solar energy 18.8. Hazard analysis and critical control points and hazard and operability considerations using solar energy Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515 Green food processing techniques : preservation, transformation and extraction [texte imprimé] / Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique . - London : Academic Press, 2019 . - 1 vol. (XIX-562 p.) : ill., couv. ill. en coul. ; 23 cm. ISBN : 978-0-12-815353-6 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] RAMEAU Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire Thésaurus Agro-alimentaire EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATION Résumé : Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Type de document : Livre Table des matières : 1. Green Food Processing: concepts, strategies and tools 1.1. Introduction 1.2. High hydrostatic pressure 1.3. Supercritical carbon dioxide 1.4. Electrotechnologies 1.5. Laser ablation and radiofrequency 1.6. Ultrasound 1.7. Microwaves 1.8. Nanotechnology 1.9. Solar energy 1.10. Challenges with experiential methodology, theory, and statistical calculations 1.11. Strategy, challenges, and perspectives 2. Ultrasound technology for processing, preservation and extraction 2.1. Ultrasound: principle and influencing factors 2.2. Ultrasound techniques 2.3. Applications 2.4. Comprehension of ultrasound-induced mechanisms 2.5. Future trends 3. Supercritical fluid processing and extraction of food 3.1. Introduction 3.2. Principle, procedures, and influencing factors 3.3. Application in extraction of food ingredients 3.4. Applications in transformation and processing of food 3.5. Applications in food preservation 3.6. Environmental impact 3.7. Upscaling and its application in industry 3.8. Future trends 3.9. Conclusion 4. High hydrostatic pressure processing of foods 4.1. Introduction 4.2. Fundamental principles of high pressure process 4.3. The effect of high pressure on food quality and safety attributes 4.4. High pressure technology in combination with other processes and hurdles 4.5. Industrial applications of high pressure 4.6. High pressure process design and evaluation 4.7. Economical and environmental aspects of high pressure application in the food industry 5. High pressure homogenization in food processing 5.1. Introduction 5.2. Dynamic high pressure principle and equipment 5.3. High pressure homogenization processing as greener extraction processing 5.4. Dynamic high pressure processing as greener submicron emulsion processing 5.5. Dynamic high pressure processing as greener preservation processing 5.6. Conclusion 6. Ohmic heating for preservation, transformation and extraction 6.1. Introduction 6.2. Food processing and preservation 6.3. Extraction of biocompounds 6.4. Future perspectives 7. Pressure hot water processing of food and natural products 7.1. Introduction 7.2. Fundamentals of pressurized hot water extraction 7.3. Instrumentation 7.4. Applications in the extraction of food ingredients from foods and natural products 7.5. Hydrolysis reactions during pressurized hot water extraction 7.6. Food quality and safety using pressurized hot water extraction 7.7. Environmental impact 7.8. Conclusions and future trends 8. Instant controlled pressure drop as a new intensification ways for vegetal oil extraction 8.1. Introduction 8.2. Phenomenological analysis and intensification ways of solvent extraction process 8.3. Material and method 8.4. Results and discussion 8.5. Conclusion 9. Membrane separation in food processing 9.1. Overview of membrane separation processes in food industry 9.2. Theoretical aspects in membrane separation 9.3. Membrane materials and modules 9.4. Membrane applications in food processing 9.5. Conclusion 10. Extrusion 10.1. Introduction 10.2. Extrusion cooking 10.3. Expression 10.4. Extraction 11. Gas-assisted oil expression from oilseeds 11.1. Introduction 11.2. Conventional extraction methods of seed and nut oils 11.3. Gas-assisted mechanical expression 11.4. Conclusion 12. Encapsulation technologies for polyphenol-loaded microparticles in food industry 12.1. Introduction 12.2. Matrices for polyphenol-loaded microparticles production and their application in food 12.3. Techniques for polyphenol-loaded microparticles production and applications 12.4. Conclusion 13. Essential oil for preserving foods 13.1. Extraction processes of essential oils: from tradition to innovation 13.2. Essential oils as antimicrobials 13.3. Essential oils as antioxidant agents in food products 13.4. Future trends 14. Pulsed light as a new treatment to maintain physical and nutritional quality of food 14.1. Introduction 14.2. Mode of action of pulsed and pulsed ultraviolet light 14.3. Advantages and disadvantages of high-intensity light pulses 14.4. Factors affecting interaction between high-intensity pulses and materials 14.5. Microbial inactivation mechanism 14.6. High-intensity light pulses for food preservation 14.7. Pulsed light effects on quality, enzymes, and functionality 14.8. Pulsed light sources and equipment 14.9. Conclusion 15. Pulsed electric field in green processing and preservation of food products 15.1. Introduction 15.2. Impact of pulsed electric field on cell tissue and biosuspensions 15.3. Food processing with pulsed electric field 15.4. Conclusion 16. Cold plasma for sustainable food production and processing 16.1. Introduction 16.2. Cold plasma fundamentals 16.3. Antimicrobial action of plasma species 16.4. In-package cold plasma: a dry, green, and resource-efficient process 16.5. Cold plasma for water treatment 16.6. Cold plasma for sustainable food production 16.7. Energy efficiency and process cost 16.8. Conclusion 17. Microwave technology for food applications 17.1. Introduction: approach adopted in this chapter 17.2. Principle, influencing factors, induced mechanisms 17.3. Techniques at laboratory and industrial scale 17.4. Pre- and postprocessing and coupling 17.5. Applications in transformation, food processing, and preservation 17.6. Applications in extraction of food ingredients 17.7. Environmental impact 17.8. Regulation and security 17.9. Upscaling and its applications in industry 17.10. Future trends 18. Solar as sustainable energy for processing, preservation, and extraction 18.1. Instrumentation 18.2. Solar energy in food process engineering 18.3. Solar extraction 18.4. Solar cooking 18.5. Solar drying systems 18.6. Solar pasteurization 18.7. Environmental impacts using solar energy 18.8. Hazard analysis and critical control points and hazard and operability considerations using solar energy Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515

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