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Foreword; Preface; Contents; Part I: Fundamentals; Chapter 1: High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances; 1.1 High Pressure Phase Equilibria in the Food Industry; 1.2 Experimental Methods for the Study of High-Pressure Phase Equilibria; 1.2.1 Analytical Methods; 1.2.2 Synthetic Methods; 1.3 Recent Trends in Measurements Comprising Food Substances; 1.4 Important Experimental Aspects for the More Frequently Used Methods; References; Chapter 2: High Pressure Phase Equilibrium Engineering
2.1 High Pressure Processing of Food Additives and Bioactive Compounds2.2 Thermodynamic Modeling of Solubilities in SCFs; 2.3 Phase Diagrams of Binary Systems of Solutes with SCFs; 2.4 Phase Scenarios in Supercritical Fluid Processing of Natural Products; 2.4.1 Design of Phase Scenarios for Green Processes; 2.5 Case Study: Essential Oils Fractionation; 2.5.1 Criteria for the Selection of Operation Conditions; 2.5.2 Experimental Measurements and Thermodynamic Modeling; 2.5.3 Fractionation of Tagetes minuta Essential Oil; 2.6 Case Study: Jojoba Oil Extraction by CO2+Propane Solvent Mixtures
2.6.1 Binary CO2+Jojoba Oil2.6.2 Binary Propane+Jojoba Oil; 2.6.3 CO2+Propane+Jojoba Oil Ternary System; 2.6.4 Phase Equilibrium Engineering of the Extraction Process; 2.6 Conclusions; References; Chapter 3: Mass Transfer Models for Supercritical Fluid Extraction; 3.1 General Introduction; 3.2 The Broken and Intact Cell (BIC) Model; 3.2.1 Original BIC Model; 3.2.2 Modifications of the BIC Model; 3.3 The Shrinking Core (SC) Model; 3.3.1 Original Model; 3.3.2 Modifications of the SC Model; 3.4 The Micro-Structured Mathematical Model; 3.5 Other Relatively Simple Models; 3.5 Conclusions
4.5.2.1 Normal Boiling Point4.5.2.2 Critical Parameters; 4.5.2.3 Density; 4.5.2.4 Acentric Factor; 4.5.2.5 Melting Properties; Sublimation Pressure, Enthalpy and Entropy of Melting (Fusion); 4.5.3 Uncertainties in Thermophysical Properties of Pure Compounds; 4.5 Conclusions; References; Part II: Advances in High Pressure Food Processing; Chapter 5: Particle Formation of Food Ingredients by Supercritical Fluid Technology; 5.1 Introduction; 5.2 SCCO2 as Solvent; 5.2.1 RESS (Rapid Expansion of Supercritical Solutions) Technique and Related Processes
2.1 High Pressure Processing of Food Additives and Bioactive Compounds2.2 Thermodynamic Modeling of Solubilities in SCFs; 2.3 Phase Diagrams of Binary Systems of Solutes with SCFs; 2.4 Phase Scenarios in Supercritical Fluid Processing of Natural Products; 2.4.1 Design of Phase Scenarios for Green Processes; 2.5 Case Study: Essential Oils Fractionation; 2.5.1 Criteria for the Selection of Operation Conditions; 2.5.2 Experimental Measurements and Thermodynamic Modeling; 2.5.3 Fractionation of Tagetes minuta Essential Oil; 2.6 Case Study: Jojoba Oil Extraction by CO2+Propane Solvent Mixtures
2.6.1 Binary CO2+Jojoba Oil2.6.2 Binary Propane+Jojoba Oil; 2.6.3 CO2+Propane+Jojoba Oil Ternary System; 2.6.4 Phase Equilibrium Engineering of the Extraction Process; 2.6 Conclusions; References; Chapter 3: Mass Transfer Models for Supercritical Fluid Extraction; 3.1 General Introduction; 3.2 The Broken and Intact Cell (BIC) Model; 3.2.1 Original BIC Model; 3.2.2 Modifications of the BIC Model; 3.3 The Shrinking Core (SC) Model; 3.3.1 Original Model; 3.3.2 Modifications of the SC Model; 3.4 The Micro-Structured Mathematical Model; 3.5 Other Relatively Simple Models; 3.5 Conclusions
4.5.2.1 Normal Boiling Point4.5.2.2 Critical Parameters; 4.5.2.3 Density; 4.5.2.4 Acentric Factor; 4.5.2.5 Melting Properties; Sublimation Pressure, Enthalpy and Entropy of Melting (Fusion); 4.5.3 Uncertainties in Thermophysical Properties of Pure Compounds; 4.5 Conclusions; References; Part II: Advances in High Pressure Food Processing; Chapter 5: Particle Formation of Food Ingredients by Supercritical Fluid Technology; 5.1 Introduction; 5.2 SCCO2 as Solvent; 5.2.1 RESS (Rapid Expansion of Supercritical Solutions) Technique and Related Processes