Compara mètodes

	Extracció Soxhlet	Extracció amb fluids supercrítics
Camp	Ciència dels aliments	Ciència dels aliments
Família	Process / pipeline	Process / pipeline
Any d'origen	1879	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
Autor original	Franz Soxhlet	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
Tipus	Solvent Extraction Method	Physical separation and extraction technique
Font seminal	Soxhlet, F. von (1879). Die Gewichtsbestimmung des Kaffein-Alkaloides. Dingler's Polytechnisches Journal, 232, 461-464.	Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33.
Àlies	—	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
Relacionats	3	0
Resum	Soxhlet Extraction is a continuous solvent extraction method developed by Franz Soxhlet in 1879 for determining fat and lipid content in foods. Using a specialized glassware apparatus, Soxhlet repeatedly cycles hot solvent through a food sample, extracting lipids with high efficiency. It remains the official standard method for fat determination in numerous food standards and is widely used in food analysis and quality control.	Supercritical Fluid Extraction (SFE) is a separation technique that uses a fluid held above its critical temperature and pressure — most commonly carbon dioxide — to selectively dissolve and remove target compounds from a solid or liquid matrix. Widely applied in food science, nutraceutical production, and the flavour and fragrance industry, SFE offers a solvent-efficient, thermally gentle route to recovering oils, antioxidants, pigments, and bioactive compounds without the toxic residues associated with conventional organic solvents.