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Fundamentals of Microwave Extraction

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Microwave-assisted Extraction for Bioactive Compounds

Part of the book series: Food Engineering Series ((FSES))

Abstract

Microwave-assisted extraction (MAE) is a process that removes solutes from a solid matrix into a solvent. Phenomena such as electromagnetic transfer, heat transfer, mass transfer, and momentum transfer make the process complex. For developing process engineering, the characteristics of heat and mass transfer are extremely significant. Accurate and controlled heat is possible because of the capacity of microwave radiation to penetrate and combine with a substrate. Therefore, the microwave procedure can be designed to transport electromagnetic energy with specific power to the location of the compounds of interest in the substrate. The energy-saving factors and short processing times lead to a reduction in manufacturing costs, and improvement of product uniformity and yields, resulting in products with high quality compared with other extraction techniques. This chapter provides a general review of heat and mass transfer and gives a brief discussion on the factors influencing the extraction efficiency of MAE. The performance of MAE is also compared to other classical methods, thus explaining the advantages of MAE technology as applied to plant extraction research.

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Acknowledgments

Priscilla C. Veggi thanks Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP) for Ph.D. assistantships (2008/10986-2). The authors thank FAPESP (2009/17234-9) and CNPq (302778/2007-1) for financial support.

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  1. LASEFI/DEA/FEA (School of Food Eng.)/UNICAMP (University of Campinas), R. Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil

    Priscilla C. Veggi, Julian Martinez & M. Angela A. Meireles

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  1. Priscilla C. Veggi
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  2. Julian Martinez
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  3. M. Angela A. Meireles
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Correspondence to Priscilla C. Veggi .

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  1. INRA, UMR 408, Universite d'Avignon et des Pays du Vauc, Avignon, France

    Farid Chemat

  2. Dipartimento di Scienza e Tecnologia del, Universita di Torino, Torino, Italy

    Giancarlo Cravotto

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Veggi, P.C., Martinez, J., Meireles, M.A.A. (2012). Fundamentals of Microwave Extraction. In: Chemat, F., Cravotto, G. (eds) Microwave-assisted Extraction for Bioactive Compounds. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4830-3_2

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