P1: SFK/UKS BLBS102-c40 P2: SFK BLBS102-Simpson 780 March 21, 2012 14:23 Trim: 276mm X 219mm Printer Name: Yet to Come Part 7: Food Processing processes have gained wide applications for products such as those derived from refined vegetable oils, e.g., deodorizer distillate of vegetable oils, palm oil for obtaining tocotrienols and tocopherols, rice oil for oryzanol recovery, monoglyceride concentration, carotenoid recovery from palm oil, heavy petroleum characterization, and herbicides (Barnicki et al 1996, Sakiyama et al 2001, Batistella et al 2002a,b, Fregolente et al 2005, Ito et al 2006, Shi et al 2007c) Recently, a new process of molecular distillation was developed for recovery of tocotrienols and tocopherols from rapeseed by a combination of acid-catalyzed methyl esterification and crystallization followed by fractional distillation of derived products and for the recovery of orange peel oil and essence products rich in aldehydes, esters, and other special volatile compounds (Lutisan et al 2002, Jiang et al 2006) An industrial production of a typical industrial fractional vacuum distillation plant is shown in Figure 40.10 In order to increase the yield and quality of the final products, the distiller is operated continuously Figure 40.10 The vacuum fractional molecular distillation column SUMMARY One of the most important trends in the food industry today is the demand for “natural” foods and ingredients that are free from toxic chemical additives The growing interest in natural foods has raised the demand for natural health-promoting products of nonsynthetic origin High-value functional substances can be obtained from biological materials by various purification and separation methods from plant materials or by-products Among the separation processes being used or developed are physical and chemical processes such as centrifugation, filtration, membrane separation, precipitation, chromatography, solvent extraction, supercritical fluid extraction, crystallization, evaporation, and distillation The separation problems presented by the production of soluble material have a number of aspects that influence the nature of the extraction technique chosen An important factor is the stability of the extracted product In the case of unstable products, a rapid separation process is necessary in order to avoid significant loss of products Extraction with organic solvents by traditional methods is a well-established method for the selective separation of specific constituents from raw materials The conventional procedures for preparing concentrated extracts are steam distillation or solvent extraction with an organic solvent Extractants with a low boiling point, such as ethyl acetate, methanol, dichloromethane, etc., are traditionally used for isolating valuable constituents from such products as hops, spices, and oil seeds and also for removing or reducing the level of lessdesirable accompanying substances (such as nicotine, caffeine) But a very important step in the process is the complete removal of the solvents from extracts and its residue as they are in part toxicologically objectionable In addition, organic solvents have a low selectivity Extraction must be followed by removal of the solvent from the extract, for example by distillation The challenges in the separation processes are to both meet food regulations and to conduct the separation effectively and economically Many compounds in the concentrated extract will be thermally labile and prone to degradation if heated too vigorously The removal of the solvent can pose serious problems since the residual level of the solvent must be minimized, but not at the expense of the degradation of the final extract Public health, environment, and safety issues are the major concerns in the use of organic solvents in food processing The possibility of solvent residues remaining in the final product has been a growing concern to consumers, thus warranting stringent environmental regulations The extent of residual solvent levels and also the composition of the extraction solvents used in the food industry are well regulated within the existing laws and regulations The solvents used for this purpose must meet the requirements of foodstuffs legislation, which can vary from country to country In recent years, national and international bodies (such as the Food and Drug Administration, USA; 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