Process Modelling for Design, Optimization, and Operation of Green Extraction Processes Books

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Green Extraction of Natural Products


Green Extraction of Natural Products
  • Author : Farid Chemat
  • Publisher : John Wiley & Sons
  • Release : 2016-03-11
  • ISBN : 9783527676811
  • Language : En, Es, Fr & De
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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.

Green Process Engineering


Green Process Engineering
  • Author : Martine Poux
  • Publisher : CRC Press
  • Release : 2015-06-02
  • ISBN : 9781482208184
  • Language : En, Es, Fr & De
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This book has been edited by Martine Poux, Patrick Cognet and Christophe Gourdon from the Laboratoire de Génie Chimique/ENSIACET, Toulouse. It presents an ensemble of methods and new chemical engineering routes that can be integrated in industrial processing for safer, more flexible, economical, and ecological production processes in the context of green and sustainable engineering. Different methods for improving process performance are dealt with, including: • Eco-design and process optimization by systemic approaches • New technologies for intensification • Radical change of industrial processes via the use of new media and new routes for chemical synthesis These various methods are fully illustrated with examples and industrial cases, making this book application oriented.

Green Sustainable Processes for Chemical and Environmental Engineering and Science


Green Sustainable Processes for Chemical and Environmental Engineering and Science
  • Author : Abdullah M. Asiri
  • Publisher :
  • Release : 2019-10
  • ISBN : 9780128173886
  • Language : En, Es, Fr & De
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Green Sustainable Processes for Chemical and Environmental Engineering and Science: Supercritical Carbon Dioxide as Green Solvent provides an in-depth review on the area of green processes for the industry, focusing on the separation, purification and extraction of medicinal, biological and bioactive compounds utilizing supercritical carbon dioxide as a green solvent and their applications in pharmaceuticals, polymers, leather, paper, water filtration, textiles and more. Chapters explore polymerization, polymer composite production, polymer blending, particle production, microcellular foaming, polymer processing using supercritical carbon dioxide, and a method for the production of micro- and nano-scale particles using supercritical carbon dioxide that focuses on the pharmaceutical industry. A brief introduction and limitations to the practical use of supercritical carbon dioxide as a reaction medium are also discussed, as are the applications of supercritical carbon dioxide in the semiconductor processing industry for wafer processing and its advantages and obstacles. Reviews available green solvents for extraction, separation, purification and synthesis Outlines environmentally friendly chemical processes in many applications, i.e., organic reactions, metal recovery, etc. Includes numerous, real industrial applications, such as polymers, pharmaceuticals, leather, paper, water filtration, textiles, food, oils and fats, and more Gives detailed accounts of the application of supercritical CO2 in polymer production and processing Provides a process for extraction, seperation and purification of compounds of biological medicinal importance Gives methods for nanoparticle production using supercritical carbon dioxide Provides a systematic discussion on the solubility of organic and organometallic compounds

Green Separation Processes


Green Separation Processes
  • Author : Carlos A. M. Afonso
  • Publisher : John Wiley & Sons
  • Release : 2006-05-12
  • ISBN : 9783527606818
  • Language : En, Es, Fr & De
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This timely book is the first to provide a comprehensive overview of all important aspects of this modern technology with the focus on the "green aspect". The expert authors present everything from reactions without solvents to nanostructures for separation methods, from combinatorial chemistry on solid phase to dendrimers. The result is a ready reference packed full of valuable facts on the latest developments in the field - high-quality information otherwise widely spread throughout articles and reviews. From the contents: * Green chemistry for sustainable development * New synthetic methodologies and the demand for adequate separation processes * New developments in separation processes * Future trends and needs It is a "must-have" for every researcher in the field.

Innovative Food Processing Technologies


Innovative Food Processing Technologies
  • Author :
  • Publisher : Elsevier
  • Release : 2020-08-18
  • ISBN : 9780128157824
  • Language : En, Es, Fr & De
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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 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.