Supercritical CO2 Extraction

Supercritical fluid extraction (SFE), with supercritical carbon dioxide (scCO2) as the most used fluid, is the first and arguably best-known application in the field, as well as the first area where supercritical fluid technology has found an established industrial application. Today, scCO2 extraction is commercially applied in industries such as food (decaffeination of coffee and tea; extraction of hops, herbs, and spices; recovery of flavours and antioxidants; de-oiling of press cakes etc), pharmaceutical (extraction of herbal medicines), cosmetics (active ingredients for cosmetic preparations, fragrances). This book systematizes current knowledge in the field of scCO2 extraction. Beginning with a useful background introduction to supercritical CO2 and a summary of the fundamentals of supercritical fluids, the authors then clearly outline the ScCO2 extraction process and provide a range of key examples of its usage, such as extraction from plant, alternative (non-plant), agricultural and food by-products. Modelling approaches and scale-up guidelines are then presented, before the closing chapters look at integrated process, industrial applications, and examples of transition from research to industry, such as coffee decaffeination. Supercritical CO2 Extraction: From Basic Principles to Industrial Applications is written primarily for research and development scientists and masters or PhD students in chemical engineering, but also closely related areas of biotechnology, food engineering and technology, pharmaceutical chemistry, industrial and process engineering