Separation Processes in the Food and Biotechnology Industries
By: Grandison, A.S
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Material type: 
BookPublisher: UK: CRC Press, 1996Edition: 1st ed.Description: 302 p.ISBN: 1566764904 (hardcover); 9781566764902 (hardcover).Subject(s): Separation (Technology) | Food--Biotechnology | Supercritical fluid extraction | Ultrafiltration | Electrodialysis | Ion exchange | Food science and human nutritionDDC classification: 664.02 Grandison 20774 1st 1996 Food.Science Summary: 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.
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.02 Grandison 20774 1st 1996 Food.Science (Browse shelf) | Available | 20774 |
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.
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