Supercritical Fluid Extraction in Food Analysis
This chapter is an overview of the current state of the science and technology of supercritical ﬂuids. The principal objective is to acquaint the reader with the unusual properties of supercritical ﬂuids, and
with the ways some basic principles are essential in understanding the supercritical ﬂuid extraction (SFE) technique and the independence of relevant process parameters that are exploited for a variety of applications in cases of both SFE and supercritical ﬂuid chromatography (SFC) in the food industry. The unusual solvent properties of supercritical ﬂuids, together with their thermodynamic behavior near a critical point, are explained within the framework of ﬂuid-phase diagrams. Characterizing the behavior of supercritical ﬂuids still offers many challenges to scientists. Engineers have exploited the peculiarities of supercritical ﬂuids to great advantage to design new instruments and processes. These proceedings are an example of the dialogue between scientists and engineers that is needed to deepen the understanding of this interesting medium and to widen the ﬁeld of applications.