Supercritical Fluid Extraction: Technology, Applications and Limitations


Jason Lindy (Editor)

Series: Materials Science and Technologies
BISAC: TEC021000

The technology of application of fluids in the supercritical state is a viable option and a high quality scientific method for obtaining materials, insulation, and extractions among other situations in which it may be applied yielding a high quality material. Due to its wide range of application, it has been extensively used to investigate different raw materials focusing on obtaining high quality products and applicability in various industrial segments. Its use has been mentioned in several studies as a high-quality and efficient technology for obtaining high-value added products. This book discusses the technology used in supercritical fluid extraction, as well as its applications and limitations.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Supercritical Fluids and Human Diseases (pp. 1-24)
Raul Nunes de Carvalho Junior, Walace Gomes Leal and José Rafael Santos Botelho (Research Group of Applied Technologies in Natural Resources and Environment in the Amazon (GTEC-AMAZÔNIA), Federal University of Pará (UFPA), Belém, Pará, Brazil, and others)

Chapter 2 – Application of Supercritical Fluid Extraction Technology to Obtain Brazil Nut Oil (pp. 25-46)
Orquídea Vasconcelos dos Santos and Suzana Caetano da Silva Lannes (Federal University of Pará, Institute of Health Sciences, Guamá – Belém, PA – Brazil, and others)

Chapter 3 – Assessing the Joule-Thomson Effect for Supercritical Carbon Dioxide and Incorporating the Key Findings into Operational Guidelines (pp. 47-72)
Liang-Biao Ouyang (Chevron Corporation)

Chapter 4 – Annular Pressure Assessment for Supercritical Carbon Dioxide Injectors Designed for Carbon Capture and Sequestration (pp. 73-94)
Liang-Biao Ouyang (Chevron Corporation)

Chapter 5 – Design of SFE System Using a Holistic Approach: Problems and Challenges (pp. 95-122)
Stela Jokić, Goran Horvat and Krunoslav Aladić (University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, and others)


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