Separation and Concentration Technologies in Food Processing

Separation and concentration technologies are the most important unit operations in food processing. This chapter provides an overview of separation and concentration technologies used in the food industry. It explains their underlying principles, associated advantages and limitations. Physical sepa...

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Bibliographic Details
Published inFood Processing pp. 33 - 60
Main Authors Pouliot, Yves, Conway, Valérie, Leclerc, Pierre‐Louis
Format Book Chapter
LanguageEnglish
Published United Kingdom John Wiley & Sons, Incorporated 2014
Wiley
John Wiley &amp Sons, Ltd
Subjects
Business & management
food components
food processing
membrane separations
membrane technologies
volume concentration factor (VCF)
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Summary:Separation and concentration technologies are the most important unit operations in food processing. This chapter provides an overview of separation and concentration technologies used in the food industry. It explains their underlying principles, associated advantages and limitations. Physical separation methods are generally suitable for removing suspended solids from slurries or for separating solid particles of mixtures. Pneumatic separation allows the standardization of heterogeneous particle mixtures into uniform fractions based on their density and mass. Filtration methods include conventional filtration, mechanical expression, centrifugation, and membrane technologies. Membrane technologies, including reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF) and microfiltration (MF), use pressure differences as the driving force of separation. Membrane technologies may be considered as important tools for the efficient use of processing streams without polluting discharges with regard to energy savings, environmental, and quality regulations.
ISBN:0470671149
9780470671146
DOI:10.1002/9781118846315.ch3