Supercritical Fluid Technology for Food Processing
Fundamentals and Applications
- 1st Edition - November 1, 2026
- Latest edition
- Authors: Julian Martínez, Ana Carolina Aguiar, Juliane Viganó
- Language: English
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specif… Read more
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Description
Description
Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specific aspects of their use in food processing, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.
Supercritical fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.
Supercritical fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.
Key features
Key features
- Provides a thorough introduction to the application of supercritical fluid technologies in food processing, including considerations at the food industrial plant level
- Outlines the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations involved
- Presents a clear, pedagogical approach designed to maximize learning and understanding, with chapters covering fundamentals, methods, process conditions, equipment, and case studies/applications in real examples
- Includes standardized language and terminology to create harmony with the most heavily used works in thermodynamics, transport phenomena, and unit operations used in food engineering courses
Readership
Readership
Supercritical Fluid Technology for Food Processing provides an accessible reference text for late undergraduate and graduate/postdoc students and those teaching primarily at the interface of Food Science/Engineering and Chemical Engineering
Table of contents
Table of contents
1. Introduction
1.1 Brief approach on general aspects of supercritical fluids in food processing: motivation, importance in the actual scenario, advantages and disadvantages compared to conventional processing methods, and established applications
1.2 Summary of the book contents
2. Fundamentals
2.1 Thermodynamics: definition and properties of supercritical fluids, phase diagrams of pure compounds, energy cycles, phase equilibria, solubility
2.2 Supercritical fluids in food processing: carbon dioxide, water, other GRAS solvents
2.3 Transport phenomena in systems with supercritical fluids: mass balance and mass transfer mechanisms
3. Supercritical fluid extraction
3.1 General description: extraction process and an extraction plant
3.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
3.3 Process conditions
3.4 Modeling and scale-up
3.5 Equipment
3.6 Applications in food processing: research and industrial
3.7 Case study
4. Separation of liquid mixtures
4.1 General description: extraction process and an extraction plant
4.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
4.3 Methods
4.4 Countercurrent Column Separation
4.5 Pressure Reduction
4.6 Process conditions
4.7 Modeling and scale-up
4.8 Equipment
4.9 Applications in food processing: research and industrial
4.10 Case study
5. Adsorption
5.1 General description: supercritical fluid adsorption, steps, and important definitions
5.2 Fundamentals: thermodynamics, isotherms, solubility data, mass transfer mechanisms
5.3 Process conditions
5.4 Modeling and scale-up
5.5 Equipment
5.6 Applications in food processing: research and industrial
5.7 Case study
6. Impregnation
6.1 General description: supercritical fluid impregnation, steps, and important definitions
6.2 Fundamentals: thermodynamics, solubility data, precipitation mechanisms
6.3 Process conditions
6.4 Modeling and scale-up
6.5 Equipment
6.6 Applications in food processing: research and industrial
6.7 Case study
7. Drying
7.1 General description: supercritical drying, steps, and drying plant
7.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
7.3 Process conditions
7.4 Modeling and scale-up
7.5 Equipment
7.6 Applications in food processing: research and industrial
7.7 Case study
8. Physical processing
8.1 General description: extrusion, foaming, protein modification
8.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms, physical properties of solids
8.3 Process conditions
8.4 Modeling and scale-up
8.5 Equipment
8.6 Applications in food processing: research and industrial
8.7 Case study
9. Particle formation and coprecipitation
9.1 General description
9.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
9.3 Methods: Rapid Expansion of Supercritical Solutions (RESS), Supercritical Antisolvent (SAS), Supercritical Fluid Extraction of Emulsions (SFEE), Particle from Gas Saturated Solutions (PGSS)
9.4 Process conditions
9.5 Modeling and scale-up
9.6 Equipment
9.7 Applications in food processing: research and industrial
9.8 Case study
10.Reactions in supercritical media
10.1 General description
10.2 Fundamentals: chemistry, thermodynamics, solubility data, mass transfer mechanisms, enzymes
10.3 Process conditions
10.4 Modeling and scale-up
10.5 Equipment
10.6 Applications in food processing: research and industrial
10.7 Case study
11. Enzyme and microorganism inactivation
11.1 General description
11.2 Fundamentals: parameters of enzyme and microbial development and inactivation; pasteurization; sterilization
11.3 Process conditions and their impact on microbial survivance
11.4 Process conditions
11.5 Modeling and scale-up
11.6 Equipment
11.7 Applications in food processing: research and industrial
11.8 Case study
12.Food industry – Current practice and future challenges
12.1 General background in industrial food processing: main fields, operations, and trends
12.2 Sustainability (UN ODS)
12.3 Life Cycle
12.4 Plant proteins
12.5 Food waste processing
12.6 New ingredients
12.7 How can supercritical fluids help overcome the challenges?
12.8 Case study
13. Projecting supercritical fluid processing units for food products
13.1 Developing new products
13.2 Project formulation: flow diagrams, equipment, industrial plants: technical and regulatory issues, food safety
13.3 Cost estimation of processes
13.4 Economic evaluation
13.5 Case study
1.1 Brief approach on general aspects of supercritical fluids in food processing: motivation, importance in the actual scenario, advantages and disadvantages compared to conventional processing methods, and established applications
1.2 Summary of the book contents
2. Fundamentals
2.1 Thermodynamics: definition and properties of supercritical fluids, phase diagrams of pure compounds, energy cycles, phase equilibria, solubility
2.2 Supercritical fluids in food processing: carbon dioxide, water, other GRAS solvents
2.3 Transport phenomena in systems with supercritical fluids: mass balance and mass transfer mechanisms
3. Supercritical fluid extraction
3.1 General description: extraction process and an extraction plant
3.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
3.3 Process conditions
3.4 Modeling and scale-up
3.5 Equipment
3.6 Applications in food processing: research and industrial
3.7 Case study
4. Separation of liquid mixtures
4.1 General description: extraction process and an extraction plant
4.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
4.3 Methods
4.4 Countercurrent Column Separation
4.5 Pressure Reduction
4.6 Process conditions
4.7 Modeling and scale-up
4.8 Equipment
4.9 Applications in food processing: research and industrial
4.10 Case study
5. Adsorption
5.1 General description: supercritical fluid adsorption, steps, and important definitions
5.2 Fundamentals: thermodynamics, isotherms, solubility data, mass transfer mechanisms
5.3 Process conditions
5.4 Modeling and scale-up
5.5 Equipment
5.6 Applications in food processing: research and industrial
5.7 Case study
6. Impregnation
6.1 General description: supercritical fluid impregnation, steps, and important definitions
6.2 Fundamentals: thermodynamics, solubility data, precipitation mechanisms
6.3 Process conditions
6.4 Modeling and scale-up
6.5 Equipment
6.6 Applications in food processing: research and industrial
6.7 Case study
7. Drying
7.1 General description: supercritical drying, steps, and drying plant
7.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
7.3 Process conditions
7.4 Modeling and scale-up
7.5 Equipment
7.6 Applications in food processing: research and industrial
7.7 Case study
8. Physical processing
8.1 General description: extrusion, foaming, protein modification
8.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms, physical properties of solids
8.3 Process conditions
8.4 Modeling and scale-up
8.5 Equipment
8.6 Applications in food processing: research and industrial
8.7 Case study
9. Particle formation and coprecipitation
9.1 General description
9.2 Fundamentals: thermodynamics, solubility data, mass transfer mechanisms
9.3 Methods: Rapid Expansion of Supercritical Solutions (RESS), Supercritical Antisolvent (SAS), Supercritical Fluid Extraction of Emulsions (SFEE), Particle from Gas Saturated Solutions (PGSS)
9.4 Process conditions
9.5 Modeling and scale-up
9.6 Equipment
9.7 Applications in food processing: research and industrial
9.8 Case study
10.Reactions in supercritical media
10.1 General description
10.2 Fundamentals: chemistry, thermodynamics, solubility data, mass transfer mechanisms, enzymes
10.3 Process conditions
10.4 Modeling and scale-up
10.5 Equipment
10.6 Applications in food processing: research and industrial
10.7 Case study
11. Enzyme and microorganism inactivation
11.1 General description
11.2 Fundamentals: parameters of enzyme and microbial development and inactivation; pasteurization; sterilization
11.3 Process conditions and their impact on microbial survivance
11.4 Process conditions
11.5 Modeling and scale-up
11.6 Equipment
11.7 Applications in food processing: research and industrial
11.8 Case study
12.Food industry – Current practice and future challenges
12.1 General background in industrial food processing: main fields, operations, and trends
12.2 Sustainability (UN ODS)
12.3 Life Cycle
12.4 Plant proteins
12.5 Food waste processing
12.6 New ingredients
12.7 How can supercritical fluids help overcome the challenges?
12.8 Case study
13. Projecting supercritical fluid processing units for food products
13.1 Developing new products
13.2 Project formulation: flow diagrams, equipment, industrial plants: technical and regulatory issues, food safety
13.3 Cost estimation of processes
13.4 Economic evaluation
13.5 Case study
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the authors
About the authors
JM
Julian Martínez
Julian Martínez obtained his PhD (2005) in Food Engineering at the University of Campinas, Brazil where he is now Associate Professor. His research fields are supercritical fluid and pressurized liquid technologies, bioactive compounds and the recovery of industrial by-products, mainly focused on food. He leads the Laboratory of High Pressure in Food Engineering (LAPEA) and is a member of the editorial board of The Journal of Supercritical Fluids. He has supervised 10 doctoral theses and published over 100 articles in peer reviewed journals.
Affiliations and expertise
Laboratory of High Pressure in Food Engineering (LAPEA), University of Campinas, BrazilAA
Ana Carolina Aguiar
Ana Carolina de Aguiar is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. Her main areas of expertise are developing high-pressure processes applied to food materials and designing systems to protect, load, and deliver bioactive compounds. She has experience in extraction with supercritical fluids, pressurized liquids, ultrasound, process integration, cost estimation, fabrication of carrier systems by micro fluidization, as well as analytical techniques for separation, identification, and quantification of compounds.
Affiliations and expertise
Professor, Natural Science Center (CCN), Federal University of São Carlos, BrazilJV
Juliane Viganó
Juliane Viganó is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. She has worked with high-pressure technologies to obtain and process bioactive compounds from food-related raw materials. Among her subject areas are supercritical fluid and pressurized liquid extraction, processes integration, production and impregnation of aerogel, food waste management, and purification and chemical characterization of bio compounds.
Affiliations and expertise
Professor, Natural Science Center (CCN), Federal University of São Carlos, Brazil