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Separation processes in the food and biotechnology industries / edited by A. S. Grandison, M. J. Lewis.
- Format:
- Book
- Series:
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Woodhead Publishing in food science and technology
- Language:
- English
- Subjects (All):
- Separation (Technology).
- Food--Biotechnology.
- Food.
- Supercritical fluid extraction.
- Ion exchange.
- Ultrafiltration.
- Electrodialysis.
- Physical Description:
- 1 online resource (303 p.)
- Place of Publication:
- Cambridge, England : Woodhead Publishing, 1996.
- Language Note:
- English
- Summary:
- This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
- Contents:
- Front cover; Separation Processes in the Food and Biotechnology Industries: Principles and Applications; Copyright Page; Table of Contents; 8.5 References; Preface; Chapter 1. Separation processes .an overview; 1.1 Foods - the raw material; 1.2 Separation techniques; 1.3 Water treatment; 1.4 References; Chapter 2. Supercritical fluid extraction and its application in the food industry; 2.1 Introduction; 2.2 The supercritical fluid state; 2.3 Properties of NCF solutions; 2.4 Factors determining the efficiency of NCF extraction
- 2.5 Equipment and experimental techniques used in NCF extraction and fractionation2.6 Applications; 2.7 References; Chapter 3. Pressure-activated membrane processes; 3.1 Introduction; 3.2 Terminology; 3.3 Concentration factor and rejection; 3.4 Membrane characteristics; 3.5 Permeate rate; 3.6 Transport phenomena and concentration polarisation; 3.7 Membrane equipment; 3.8 Safety and hygiene considerations; 3.9 Reverse osmosis application; 3.10 References; Chapter 4. Ultrafiltration; 4.1 Introduction; 4.2 Processing characteristics; 4.3 Performance of ultrafiltration systems; 4.4 Diafiltration
- 4.5 Ultrafiltration applications4.6 References; Chapter 5. Microfiltration; 5.1 Introduction; 5.2 Theory, materials and equipment; 5.3 Applications in the food and biotechnology industries; 5.4 Conclusions; 5.5 References; Chapter 6. Ion-exchange and electrodialysis; 6.1 Ion-exchange; 6.2 Electrodialysis; 6.3 References; Chapter 7. Innovative separation methods in bioprocessing; 7.1 Introduction; 7.2 System characteristics; 7.3 Liquid-liquid extraction: introduction; 7.4 Solid-based separations; 7.5 Other developments; 7.6 Reference; Chapter 8. Fractionation of fat; 8.1 Introduction
- 8.2 Dry fractionation8.3 Detergent fractionation; 8.4 Solvent fractionation; Chapter 9. Solids separation processes; 9.1 Introduction; 9.2 Physical properties of solids; 9.3 Separation of particulates and powders; 9.4 Air classification; 9.5 Wet separation processes; 9.6 Some miscellaneous solids separations; 9.7 References; Index
- Notes:
- "Reprinted in 2006"--T. p. verso.
- Includes bibliographical references at the end of each chapters and index.
- Description based on online resource; title from PDF title page (ebrary, viewed February 7, 2014).
- ISBN:
- 1-59124-153-7
- 1-85573-657-8
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