Separation Processes in the Food and Biotechnology Industries

S. Grandison, M. J. Lewis9781855732872, 1855732874

From the Editors’ Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications, and an overview of current research and development. Much of the emphasis is on extraction of macromolecules, increasing the added value of foods and recovering valuable components from by-products and fermentation media. Many of the methods discussed are now in commercial practice, while others are being vigorously researched. Separation and filtration technology is of major importance in food processing and biotechnology. This new book provides a very detailed examination of the most important, advanced separation processes now in use. Each chapter is prepared by a specialist or specialists in the type of separation discussed. Each separation method is related to practical commercial applications.

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Table of contents :
Front Matter……Page 1
Contents……Page 3
Preface……Page 9
1 Separation processes – an overview……Page 11
2 Supercritical fluid extraction and its application in the food industry……Page 27
3 Pressure-activated membrane processes……Page 75
4 Ultrafiltration……Page 107
5 Microfiltration……Page 151
6 Ion-exchange and electrodialysis……Page 165
7 Innovative separation methods in bioprocessing……Page 189
8 Fractionation of fat……Page 217
9 Solids separation processes……Page 253
Index……Page 297