Separation Processes in the Food and Biotechnology Industries
Principles and Applications

A S Grandison (Edited by), M J Lewis (Edited by)

9781855732872, Elsevier Science

Hardback, published 1 January 1996

304 pages
23.3 x 15.6 x 2.3 cm, 0.66 kg

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.

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.

Subject Areas: Analytical chemistry [PNF]