Ab

Figure 3. Continuous liquid-liquid extraction. A, Incoming food product rich in solute (S); A, outgoing food depleted of solute (S); B, incoming pure solvent; B, outgoing solvent rich in solute (S); S, solute originally in food.

3. G. M. Pigott, "Marine Oils," in Y. H. Hui, ed., Baileys Industrial Oil and Fat Products, Vol. Ill, 5th Ed., John Wiley & Sons, New York, 1996, pp. 225-254.

4. G. M. Pigott, "The Status and Future of Aquatic Food Research in the United States," Proceedings of the International Seafood Research Meeting, Dept. of Chemistry of Fishery Resources, Mie University, Tsu, Mie, Japan, September 30, 1994.

5. D. D. Duxbury, "High-Quality Flavor and Color Extracts Derived by Supercritical Extraction," Food Processing 50, 50-54 (1989).

The amount of solvent remaining in the food stream is dependent on the partial miscibility of the two liquids. Often the solute is recovered from the solvent as a viable product, or economics and environmental factors dictate that the solvent must be recycled. These goals are accomplished by steam stripping, evaporation, distillation, adsorption or chemical means, depending on the requirements and the materials.

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