In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technologies have garnered scientific interest as they have helped in understanding how mass and energy transfer exhibited for a solvent and solute during a chemical extraction can be used as physical chemistry parameters, leading to the modeling and design of new advantageous equipment. In situ data collected during a chemically assisted experiment is useful in a variety of scientific and technological applications, especially in generating extractors that are safer, more efficient, and offer true opportunities to scale them up in a wide range of materials (among stainless steel).
This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine. It presents extraction technology as an interdisciplinary area that applies the principles of physics and chemistry as tools to develop engineered models for the construction of more advanced extraction devices.
Key features:
- Covers research on the extraction of medicines from plants from all around the world for their use in the treatment of different diseases; of natural proteins, amino acids, and sugars from a critical food such as bovine milk or infant formula milk powder; and of proteins and enzymes from the yolk and ovalbumin of white egg. These products are used as supplement food for adults, nutraceuticals in the wellness industry, and infant medicines in the pharmaceutical industry
- Includes examples and problems related to the treatment of data from a normal laboratory research work and methods to solve real problems at the undergraduate and graduate level or of an operator working in the area
- The book is illustrated throughout with excellent figures, diagrams, and pictures, as well as presents comprehensible equations and ample references to enhance understanding
