Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Syed S. H. Rizvi (Edited by)

9780081014844, Elsevier Science

Paperback / softback, published 19 August 2016

694 pages
23.3 x 15.6 x 4.2 cm, 0.96 kg

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.

Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.

With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

Part 1 Developments in food and nutraceutical separation, extraction and concentration techniques: Supercritical fluid extraction
Pressurized fluid extraction
Physically assisted extractions
Advances in process chromatography
Novel adsorbents and approaches for nutraceutical separation
Effective application of membrane technologies
Electrodialytic phenomena and associated electromembrane technologies
Pervaporation for the recovery of aroma compounds
Membrane-based concentration in the food and beverage industries
Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation
Membrane bioreactors and the production of food ingredients. Part 2 Separation technologies in the processing of particular foods and nutraceuticals: Dairy and egg processing
Fruit juices
Oilseed processing
Brewing
Purification of dairy nutraceuticals
Concentration and purification of omega-3 fatty acids
Extraction of natural antioxidants from plants
Egg proteins and peptides for nutraceutical applications
Supercritical-fluid extraction of lycopene from tomatoes.

Subject Areas: Food & beverage technology [TDCT]