Separation Processes In The Food And Biotechnology Industries

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.

From the Editors' Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications, and an overview of current research and development. Much of the emphasis is on extraction of macromolecules, increasing the added value of foods and recovering valuable components from by-products and fermentation media. Many of the methods discussed are now in commercial practice, while others are being vigorously researched. Separation and filtration technology is of major importance in food processing and biotechnology. This new book provides a very detailed examination of the most important, advanced separation processes now in use. Each chapter is prepared by a specialist or specialists in the type of separation discussed. Each separation method is related to practical commercial applications.

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.

Edited to avoid duplication and favor comprehensiveness, 20 contributors detail the recovery, separation, and purification operations of bioprocess technology. Individual chapters in this classic yet still highly relevant work emphasize concepts that are becoming more and more important when applied to the large scale versions of techniques that are considered well established. Aside from fully discussing processes, Separation Processes in Biotechnology includes sections on concentration separation and operation, purification operations, and product release and recovery. It also discusses plant operation and equipment and delves into economic considerations

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. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

The Bioseparation Techniques Are Increasingly Important For Biotechnology Because Separation Is Often The Limiting Factor For The Success Of Biological Processes. This Book Describes The Basic Principles And Engineering Design Of Various Separation Processes Including Chromatography, Electrophoresis, Extraction, Crystallization, And Membrane Separation. It Will Stimulate Young Engineers And Scientists Who Will Develop Bioseparation Engineering Further In The 21St Century, And Contribute To The Worldwide Attention To The Global Environment. The Book Brings The Latest Information In The Field Of Bioseparation Of Enzymes And Proteins. It Aims To Systematically Promote And Enforce An Essential Integration Between Bioseparation Processes And Biological/Chemical And Engineering Sciences Through A Series Of Case Studies Focusing On Separations And Separation Processes In The Context Of Industrial Practice. Contents Chapter 1: Bioseparation Process; Chapter 2: Bioprocess Design; Chapter 3: Enzyme Preparation; Chapter 4: Protein Purification; Chapter 5: Protein Crystal Technology; Chapter 6: Membrane Separation Process; Chapter 7: Separation And Production Of Bioactive Molecules; Chapter 8: Affinity Chromatography; Chapter 9: Nanoscale Science And Engineering; Chapter 10: Biosafety.