Separation Processes in the Food and Biotechnology Industries

Principles and Applications

Edited by

  • A S Grandison
  • M J Lewis, University of Reading, UK

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.
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Audience

Food scientists, technologists, processors, and manufacturers

 

Book information

  • Published: January 1996
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-287-2


Table of Contents

Separation processes - an overview; Supercritical fluid extraction and its application in the food industry; Pressure-activated membrane processes; Ultrafiltration; Microfiltration; Ion-exchange and electrodialysis; Innovative separation methods in bioprocessing; Fractionation of fat; Solids separation processes.