The Use of Supercritical Fluid Extraction Technology in Food Processing
R.S. Mohamed and G.A. Mansoori
Featured Article - Food Technology Magazine, June 2002
The World Markets Research Centre,London, UK

The Use of
Supercritical Fluid
Extraction Technology
in
Food Processing
By

Rahoma S. Mohameda and G.Ali Mansoorib,*
a

School of Chemical Engineering, The State University ofCampinas-Unicamp, C.P. 6066,
Campinas-SP, 13083-970, Brazil
b

Chemical Engineering Department, The University of Illinois-Chicago, 810 S. Clinton
Street, Chicago, IL 60607-7000 USA
(*) Thecorresponding Author e-mail:

Unfortunately Professor Rahoma S. Mohamed passed away on Friday, April 23 2004 after a long illness

The Use of Supercritical Fluid Extraction Technology in FoodProcessing
R.S. Mohamed and G.A. Mansoori
Featured Article - Food Technology Magazine, June 2002
The World Markets Research Centre, London, UK

There is an increasing public awareness of the health,environment and safety
hazards associated with the use of organic solvents in food processing and the possible
solvent contamination of the final products. The high cost of organic solvents and theincreasingly stringent environmental regulations together with the new requirements of the
medical and food industries for ultra-pure and high added value products have pointed out
the need for thedevelopment of new and clean technologies for the processing of food
products. Supercritical fluid extraction using carbon dioxide as a solvent has provided an
excellent alternative to the use ofchemical solvents. Over the past three decades,
supercritical CO2 has been used for the extraction and isolation of valuable compounds
from natural products (Mansoori et al 1988, Martinelli et al 1991,del Valle and Aguilera
1999, Hartono et al 2001).
Supercritical CO2 was found to be selective in the separation of desired compounds
without leaving toxic residues in extracts and without the risk... [continua]

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