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Microwave Processing: Methods and Procedures Related to Process Parameters

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Emerging Food Processing Technologies

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

Food and natural products are complex combinations of metabolites and other organic and mineral compounds. Different methods can be used to extract these metabolites: Soxhlet, maceration, distillation, etc. Nevertheless, all these extraction methods consume solvent such as hexane or mixtures of hydrocarbons. Over the last 10 years, there has been a growing demand for new extraction techniques with shortened extraction times and reduced organic solvent consumption, in order to limit contamination and cut costs. This chapter provides an overview of microwave-assisted and solvent-free extraction methods. Microwave energy offers a solution in achieving the objective of sustainable and green chemistry for research, teaching, and commercial applications. Solvent-free microwave extraction (SFME) and microwave hydrodiffusion and gravity (MHG) are described for the extraction of orange essential oil and for the extraction of polyphenols from grape berry by-products.

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References

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Acknowledgments

We thank master’s students from Avignon University for their assistance in this green extraction experiment in teaching laboratories.

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Authors and Affiliations

  1. INRAE, UMR 408, GREEN Extraction Team, Avignon University, Avignon, France

    Amandine Rousset, Emmanuel Petitcolas, Farid Chemat & Sandrine Perino

Authors
  1. Amandine Rousset
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  2. Emmanuel Petitcolas
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  3. Farid Chemat
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  4. Sandrine Perino
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Corresponding author

Correspondence to Sandrine Perino .

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Editors and Affiliations

  1. Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan

    Mohsen Gavahian

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© 2022 The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature

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Rousset, A., Petitcolas, E., Chemat, F., Perino, S. (2022). Microwave Processing: Methods and Procedures Related to Process Parameters. In: Gavahian, M. (eds) Emerging Food Processing Technologies. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2136-3_13

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  • DOI: https://doi.org/10.1007/978-1-0716-2136-3_13

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2135-6

  • Online ISBN: 978-1-0716-2136-3

  • eBook Packages: Springer Protocols

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