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.

• 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