Separation Processes in the Food and Biotechnology Industries
Principles and Applications
- 1st Edition - January 1, 1996
- Editors: A S Grandison, M J Lewis
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 2 8 7 - 2
- eBook ISBN:9 7 8 - 1 - 8 5 5 7 3 - 6 5 7 - 3
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… Read more
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.
Food scientists, technologists, processors, and manufacturers
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.
- Edition: 1
- Published: January 1, 1996
- Language: English
ML
M J Lewis
Affiliations and expertise
University of Reading, UKRead Separation Processes in the Food and Biotechnology Industries on ScienceDirect