| 書目名稱 | Microwave-assisted Extraction for Bioactive Compounds | | 副標(biāo)題 | Theory and Practice | | 編輯 | Farid Chemat,Giancarlo Cravotto | | 視頻video | http://file.papertrans.cn/634/633612/633612.mp4 | | 概述 | Current knowledge on Microwave-Assisted Extraction (MAE).Describes the advantages of using microwave energy.MAE as a new "green" technique in extraction.Includes supplementary material: | | 叢書名稱 | Food Engineering Series | | 圖書封面 |  | | 描述 | With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simpl | | 出版日期 | Book 2013 | | 關(guān)鍵詞 | MAE; microwave energy; microwave-assisted extraction; biochemical engineering | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-4830-3 | | isbn_softcover | 978-1-4899-7361-0 | | isbn_ebook | 978-1-4614-4830-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Science+Business Media New York 2013 |
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