Design and simulation of extraction systems in the food industry

Sebahattin Serhat Turgut, Ayşe Özçelik, Erdoğan Küçüköner, Erkan Karacabey, Aberham Hailu Feyissa

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch


Extraction, in short, is the transfer of biologically, functionally, and economically valuable substances from their sources into an extraction fluid. Various extraction methods have been developed for years. Increasing consumer demand, pressure on diminishing natural sources, tightening regulations to combat global warming, efforts to ensure product quality and economic feasibility, efforts to digitize food systems, and the need for environmentally friendly extraction methods require the discovery of new extraction methods or the continuous improvement of current equipment and process design. One of the most economical and fastest options is the use of different simulation methods instead of conventional ones. Therefore, the chapter provides an insight into different modeling and simulation approaches (general mathematical modeling, use of process simulators, and computational fluid dynamics) of the extraction system, with more attention given to computational fluid dynamics. In addition, a simple example is provided to show how a simulation with process evaluation can be created using sensitivity and uncertainty analyses. This is done using the semicontinuous pressurized packed bed extraction system as an example, which is one of the most commonly used methods in the literature. Furthermore, a detailed overview of the current situation in the scientific literature is given, and possible future trends are addressed.
Original languageEnglish
Title of host publicationExtraction Processes in the Food Industry : Unit Operations and Processing Equipment in the Food Industry
EditorsSeid Mahdi Jafari, Sahar Akhavan-Mahdavi
Number of pages50
Publication date2024
ISBN (Print)978-0-12-819516-1
Publication statusPublished - 2024


Dive into the research topics of 'Design and simulation of extraction systems in the food industry'. Together they form a unique fingerprint.

Cite this