Journal of Food Processing & Technology

Rajni Kant

Publications

• Review Article
  Applications of Super Critical Fluid Extraction in Milk and Dairy Industry: A Review
  Author(s): Shyam Kumar Singh, Maddikunta Sai Pavan, Sai Prasanna N and Rajni KantShyam Kumar Singh, Maddikunta Sai Pavan, Sai Prasanna N and Rajni Kant
  
  In the present scenario of growing population and environmental concerns, consumers are having huge preferences towards healthier, minimally processed and long shelf stable foods which in turn paved the way to develop new functional dairy products. Numerous and wider range of possible methods with better nutritional emphasis and enhanced functionality of dairy foods were emerging. Super Critical Fluid Extraction (SCFE) is one amongst the processes which is currently becoming popular in modifying different food products to produce new ones. This SCFE gained prominence as an alternative to green technology in the food processing industry. It is a fluid phase extraction processing method which operates in between a gas and liquid and induces solubilization of solutes in a base food material. In this method, supercritical fluids most commonly CO? is used as a solvent to separate one selec.. View More»
  DOI: 10.4172/2157-7110.1000769

  Abstract PDF