TAILIEUCHUNG - The Use of Supercritical Fluid Extraction Technology in Food Processing

Ideally, multiple traits would be considered for selection, such as milk yield, AFC and longevity, to consider both production and functionality. Such a plan might be difficult to implement quickly, so, for more simplicity, evaluation could initially be based on ‘likeability’ scores assigned by the farmer. To evaluate likeability, farmers would be asked to assign an animal a score of from 1 to 5, where 1 and 5 indicate an extremely poor or good cow, respectively. Such a trait would comprise a mixture of productivity, reproduction and health. Studies have shown that such a trait has a heritability near. | The Use of Supercritical Fluid Extraction Technology in Food Processing . Mohamed and . Mansoori Featured Article - Food Technology Magazine June 2002 The World Markets Research Centre London UK The Use of Supercritical Fluid Extraction Technology in Food Processing By Rahoma S. Mohameda and Mansoorib aSchool of Chemical Engineering The State University of Campinas-Unicamp . 6066 Campinas-SP 13083-970 Brazil bChemical Engineering Department The University of Illinois-Chicago 810 S. Clinton Street Chicago IL 60607-7000 USA The corresponding Author e-mail mansoori@ Unfortunately Professor Rahoma S. Mohamed passed away on Friday April 23 2004 after a long illness The Use of Supercritical Fluid Extraction Technology in Food Processing . Mohamed and . Mansoori Featured Article - Food Technology Magazine June 2002 The World Markets Research Centre London UK There is an increasing public awareness of the health environment and safety hazards associated with the use of organic solvents in food processing and the possible solvent contamination of the final products. The high cost of organic solvents and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high added value products have pointed out the need for the development of new and clean technologies for the processing of food products. Supercritical fluid extraction using carbon dioxide as a solvent has provided an excellent alternative to the use of chemical solvents. Over the past three decades supercritical CO2 has been used for the extraction and isolation of valuable compounds from natural products Mansoori et al 1988 Martinelli et al 1991 del Valle and Aguilera 1999 Hartono et al 2001 . Supercritical CO2 was found to be selective in the separation of desired compounds without leaving toxic residues in extracts and without the risk of thermal degradation of processed products. Through the .

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