Author
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King, Jerry |
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Submitted to: Food Science and Technology Today
Publication Type: Trade Journal Publication Acceptance Date: 12/1/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The use of supercritical or near critical fluids for food processing has an established 30-year history in the industry. However, in the last 5 years, substantial advances in how critical fluid processing is conducted have been developed in our laboratory and throughout the world. This article highlights some of the new possibilities for employing these novel processing media, not only for extraction of foodstuffs but for enrichment or fractionation of key components (i.e., nutraceuticals), as well as options for conducting reactions in critical fluids. A particular focus is laid on enrichment methodologies, such as fractionation towers and preparative chromatography, for enhancing active ingredients in raw material sources. Alternative media are also mentioned, such as subcritical water or environmentally-compatible fluorocarbons which have no negative impact on the resultant products when used in a complimentary role eto supercritical carbon dioxide |
