Food Biochemistry and Food Processing (2 edition)

BLBS102-c40 BLBS102-Simpson March 21, 2012 14:23 Trim: 276mm X 219mm Printer Name: Yet to Come

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Separation Technology in Food Processing

John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li, and

Xianzhe Zheng

Introduction

Main Separation Processes in Food Industrial Applications

Mechanical Separation Processes

Centrifugation

Filtration

Membrane Separation

Ion-Exchange and Electrodialysis

Electrodialysis

Ion-Exchange

Solid/Solid Separation

Sedimentation (Precipitation or Settling)

Magnetic Separation

Equilibration Separation Processes

Adsorption

Evaporation

Crystallization

Dewatering (Dehydration or Drying)

Extraction

Solid–Liquid Extraction, e.g., Organic–Aqueous

Extraction

Liquid–Liquid Extraction, e.g., Two-Phase

Aqueous Extraction

Supercritical Fluid Extraction

Distillation

Chromatographic Methods

Liquid–Solid Absorption Chromatography

(e.g., Hydroxyapatite)

Affinity Chromatography

Size-Exclusion Chromatography

Ion-Exchange Chromatography

Hydrophobic Interaction Chromatography

Reverse Phase Chromatography

Engineering Aspects of Separation Processes

Separation System Design

Technical Request for a Separation System

Food Quality and Separation System

Scaling Up Technology for Industrial Production

New Technology Development

Supercritical CO 2 Fluid Technology

Process Concept Schemes

Process System

Industrial Applications

Membrane-Based Separation Technology

Microfiltration

Ultrafiltration

Nanofiltration

Reverse Osmosis

Electrodialysis

Membrane-Based Separation in Industrial

Applications

Pressurized Low-Polarity Water Extraction

Process System

Industrial Applications

Molecular Distillation

Separation Processes in Distillation

Molecular Distillation Applications

Summary

References

INTRODUCTION

Separation of one or more components from a complex mixture

is a requirement for many operations and is extensively used

in various applications in the food and biotechnology indus-

tries. Application of separation technologies is used either to

recover high-value components from agricultural commodities,

being an important operation for the production of food prod-

ucts such as oil and proteins, or especially for the development

of health-promoting food ingredients and high value-added food

products such as antioxidants and flavors. Separation processes

are also used to remove contaminants and impurities from food

materials. Separation, often known as “downstream processing,”

is totally devoted to the science and engineering principles of

separation and purification. Over the last 20 years, separation

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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