Extraction Processes in the Food Industry

Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.” Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.

1. Principles of extraction processesSection 1 - Different extraction equipment and technologies2. Solid-liquid extraction (leaching)3. Liquid- liquid extraction4. Supercritical fluid extraction5. Conventional extraction vs modern extraction techniquesSection 2 - Application of extraction in the food industry6. Extraction of oil from oilseeds7. Extraction of sugar from sugar beet and cane sugar8. Extraction of fruit juices9. Extraction of coffee and tea10. Extraction of essential oils11. Extraction of natural food ingredientsSection 3 - Design, control and efficiency of extraction systems12. Design and simulation of extraction systems