Extraction of Natural Products Using Near-Critical Solvents

1. Front Matter

   Pages i-xi

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2. Introduction

   • M. B. King, T. R. Bott

   Pages 1-33

3. Food legislation and the scope for increased use of near-critical fluid extraction operations in the food, flavouring and pharmaceutical industries

   • N. Sanders

   Pages 34-49

4. Other uses for near-critical solvents: chemical reaction and recrystallisation in near-critical solvents

   • M. H. M. Caralp, A. A. Clifford, S. E. Coleby

   Pages 50-83

5. Commercial scale extraction of alpha-acids and hop oils with compressed CO2

   • D. S. Gardner

   Pages 84-100

6. Commercial scale decaffeination of coffee and tea using supercritical CO2

   • E. Lack, H. Seidlitz

   Pages 101-139

7. Extraction of flavours and fragrances with compressed CO2

   • D. A. Moyler

   Pages 140-183

8. Physico-chemical data required for the design of near-critical fluid extraction process

   • M. B. King, O. Catchpole

   Pages 184-231

9. Design and operation of the pressure vessels used in near-critical extraction processes

   • R. Eggers

   Pages 232-260

10. Pumps and compressors for supercritical extraction: design, characteristics and installation

    • G. Vetter

    Pages 261-298

11. Estimation of separation cost

    • M. B. King, O. J. Catchpole, T. R. Bott

    Pages 299-321

12. Back Matter

    Pages 322-325

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The aim of this book is to present the current state of the art of extracting natural products with near-critical solvents and to view the possibilities of further extensions of the technique. Relevant background theory is given but does not dominate the book. Carbon dioxide is the near-critical solvent used in most recent applications and inevitably receives prominence. In addition to general descriptions and reviews, the book contains three chapters by indus­ trial practitioners who describe in detail the operation of their processes and discuss the market for their products. Sections on the design of the pressure vessels and pumps required in these processes and on the acquisition of the data required for design are included. The costing of the processes is also discussed. There is good scope for combining a near-critical extraction step with other process steps in which the properties of near-critical solvents are utilised, for example as a reaction or crystallisation medium and a chapter is devoted to these important aspects. It is hoped that the work will be found to contain a great deal of specific information of use to those already familiar with this field. However the style of presentation and content is such that it will also be useful as an introduction. In particular it will be helpful to those wondering if this form of separation method has anything to offer for them, whether they are engineers, chemists or managers in industry, or in academic or research institutions.

• Chemical reaction
• crystal
• crystallization
• design
• food
• natural product
• pharmaceutical
• reaction

• School of Chemical Engineering, University of Birmingham, UK

  M. B. King, T. R. Bott

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