Product Process And Plant Design Using Subcritical And Supercritical Fluids For Industrial Application

This book describes cutting edge technology using supercritical fluids for the production of foodstuffs, medicals, and polymers. It illustrates the importance and use of basic data for design and operation at industrial scale units. The book's authors have several decades of experience of applied research on how to develop large scale industrial units. It provides readers complete insight in design and operation of industrial high pressure process plants. The book is written so it may be understood for people (with?) little or no background on high pressure process technology. It will provide information on how some foodstuffs, medicals, polymers are produced using high pressure technologies. The book demonstrates the importance of fundamental data, how to measure them and how to apply them to design industrial plants. At the same time, it also serves as a textbook for students.

Industrial Scale Application of Subcritical and Supercritical Fluids for Design of Products fills the gap between fundamentals and industrial implantation of various high-pressure process technologies. The book covers the design, start-up and maintenance of real industrial plants, also providing readers with insights on their construction and operational essentials. It is ideal for chemical engineers who operate high pressure units and different researchers who create supercritical fluid technology to solve problems surrounding product fractionation, product formulation, synthesis in SCF, and product development using supercritical fluids technologies. There are some books that describe high pressure technologies and research in the area of sub- and supercritical fluids, but this book presents fundamental data on thermodynamics and mass transfer, topics that are absolutely essential for the design of industrial plants. Includes thermodynamic and mass transfer data necessary for industrial plant design Explains the mechanisms of reactions in a supercritical fluid environment Lists numerous industrial processes for the production of many consumers products, like pharmaceuticals, food, etc.

This book provides a complete guide on tools and techniques for modeling of supercritical and subcritical fluid extraction (SSFE) processes and phenomena. It provides details for SSFE from managing the experiments to modeling and optimization. It includes the fundamentals of SSFE as well as the necessary experimental techniques to validate the models. The optimization section includes the use of process simulators, conventional optimization techniques and state-of-the-art genetic algorithm methods. Numerous practical examples and case studies on the application of the modeling and optimization techniques on the SSFE processes are also provided. Detailed thermodynamic modeling with and without co-solvent and non equilibrium system modeling is another feature of the book.

Supercritical Fluid Technology for Energy and Environmental Applications covers the fundamental principles involved in the preparation and characterization of supercritical fluids (SCFs) used in the energy production and other environmental applications. Energy production from diversified resources — including renewable materials — using clean processes can be accomplished using technologies like SCFs. This book is focused on critical issues scientists and engineers face in applying SCFs to energy production and environmental protection, the innovative solutions they have found, and the challenges they need to overcome. The book also covers the basics of sub- and supercritical fluids, like the thermodynamics of phase and chemical equilibria, mathematical modeling, and process calculations. A supercritical fluid is any substance at a temperature and pressure above its critical point where distinct liquid and gas phases do not exist. At this state the compound demonstrates unique properties, which can be "fine-tuned," making them suitable as organic solvents in a range of industrial and laboratory processes. This volume enables readers to select the most appropriate medium for a specific situation. It helps instructors prepare course material for graduate and postgraduate courses in the area of chemistry, chemical engineering, and environmental engineering. And it helps professional engineers learn supercritical fluid-based technologies and use them in solving the increasingly challenging environmental issues. Relates theory, chemical characteristics, and properties of the particular supercritical fluid to its various applications Covers the fundamentals of supercritical fluids, like thermodynamics of phase and chemical equilibria, mathematical modeling, and process calculations Includes the most recent applications of supercritical fluids, including energy generation, materials synthesis, and environmental protection

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

The concerns relating to global warming, climate change, and increasing energy demands have led to significant research towards the development of alternative energy to substitute the fossil energy sources. Biomass-based energy or biofuels are highly promising due to many perceptible environmental and socio-economic advantages. Cutting-edge academic research and advanced industrial product development have created tremendous scope for the implementation of biofuels at a global scale to reduce the greenhouse gas emissions and supplement the escalating energy demands. The prime focus of this book is to provide an overview of the different technologies utilized to harness the chemical energy from plant-based non-edible biomass and other organic wastes in the form of solid, liquid, and gaseous biofuels. The opportunities and challenges of different biomass conversion technologies, especially biomass-to-liquid, biomass-to-gas and gas-to-liquid routes, as well as biomass pretreatments, densification, anaerobic digestion, reforming, transesterification, supercritical fluid extraction, microalgal carbon sequestration, life-cycle assessment and techno-economic analysis have been comprehensively discussed in this book. This book is an amalgamation of fifteen different chapters each with distinctive investigations and a collective focus relating to the transition from fossil fuels towards carbon-neutral biofuels. This book serves as a benchmark for academic and industrial researchers involved in exploring the true potentials of plant residues and waste organic matter to produce alternative renewable fuels. To realize the real promises of bioenergy, this book attempts to assess the biorefining approaches, biofuel production and application, and environmental sustainability.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic. Covers valorization of by-products/wastes obtained from a variety of food products Provides detailed information about the applications of components extracted from wastes Presents a comprehensive evaluation of by-products/wastes by ensuring data on their safety aspects, bioaccessibility and bioavailability

Using SuperCritical Fluids (SCFs) in various processes is not new, because Mother Nature has been processing minerals in aqueous solutions at critical and supercritical pressures for billions of years. Somewhere in the 20th century, SCFs started to be used in various industries as working fluids, coolants, chemical agents, etc. Written by an international team of experts and complete with the latest research, development, and design, Advanced Supercritical Fluids Technologies is a unique technical book, completely dedicated to modern and advanced applications of supercritical fluids in various industries.Advanced Supercritical Fluids Technologies provides engineers and specialists in various industries dealing with SCFs as well as researchers, scientists, and students of the corresponding departments with a comprehensive overview of the current status, latest trends and developments of these technologies.Dr Igor Pioro is a professor at the University of Ontario Institute of Technology, Canada, and the Founding Editor of the ASME Journal of Nuclear Engineering and Radiation Science.