Enhancing Extraction Processes in the Food Industry (Contemporary Food Engineering) by Nikolai Lebovka, Eugene Vorobiev and Farid Chemat
English | 2011 | ISBN: 143984593X | ISBN-13: 9781439845936 | 570 pages | PDF | 57,7 MB
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption.