Contents Preface 1 Separation processes- an overview S. Grandison and M. J. Lewis 1.1 Foods the raw material 1.2 Separation techniques 1.2.1 Introduction 1.2.2 Separations from solids Solid-solid separations 55789 Separation from the solid matrix 1.2.3 Separations from liquid 10 Immiscible liquids General liquid separation processes 1. 2. 4 Separations from gases and vapours 13 1.3 Water treatment 1.4 References 15 2 Supercritical fluid extraction and its application in the food industry D. Steytler 2.1 Introduction 2.2 The supercritical fluid state 2.2. 1 Physical properties of NCF CO2 ens Viscosity ,., Diffusion Volatility(vapour pressure) Chemical properties 22222 Biochemical proContents Preface ........................................................... xi 1 Separation processes - an overview .................................. 1 1.1 Foods - the raw material ... ............................... 1 1.2.1 Introduction ...... ............................... 5 1.2.2 Separations from solids ....................................... Separation from the solid matrix ............................ 9 1.2.3 Separations from liquids ..................................... 10 Liquid-solid separations ................................... 10 Immiscible liquids ........................................ 11 General liquid separation processes ........................... 1.2.4 Separations from gases and vapours ............................ 13 1.3 Water treatment ................................................. 15 1.4 References ..................................................... 15 A . S . Grandison and M . J . Lewis 1.2 Separation techniques ... ............................... 5 7 Solid-solid separations ................................. 8 11 2 Supercritical fluid extraction and its application in the food industry .... D . Steytler 17 2.1 Introduction ................. ............................... 17 2.2 The supercritical fluid state ..... ............................... 18 2.2.1 Physical properties of NCF CO, ............................... 20 Density ................................................ 20 Viscosity ............................................... 21 Diffusion ............................................... 22 Volatility (vapour pressure) ................................. 23 Chemical properties ...................................... 23 Biochemical properties ............................... 24