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1、SEPARATIONPROCESSESINTHEFOODANDBIOTECHNOLOGYINDUSTRIESPrinciplesandApplicationsEditedbyA.S.GRANDISONandM.J.LEWISDepartmentofFoodScienceandTechnologyUniversityofReading,UKWOODHEADPUBLISHINGLIMITEDCambridgeEnglandPublishedbyWoodheadPublishingLimited,AbingtonH
2、all,Abington,CambridgeCB16AH,EnglandFirstpublished199601996,WoodheadPublishingLtdConditionsofsaleAllrightsreserved,Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans,electronicormechanical,includingphotocopy,recordingoranyinformationst
3、orageandretrievalsystem,withoutpermissioninwritingfromthepublisher.Whileagreatdealofcarehasbeentakentoprovideaccurateandcurrentinformation,neithertheauthor,northepublisher,noranyoneelseassociatedwiththispublicationshallbeliableforanyloss,damageorliabilitydi
4、rectlyorindirectlycausedorallegedtobecausedbythisbook.BritishLibraryCataloguinginPublicationDataAcataloguerecordforthisbookisavailablefromtheBritishLibraryISBNI855732874TypesetbyHeatherFitzGibbon,Christchurch,DorsetPrintedbyGalliard(Printers)Ltd,GreatYarmou
5、th,EnglandPrefaceThisbookconcentratesonthemorerecentmethodsandtechniquesforseparatingfoodcomponentsandproductsofthebiotechnologyindustry.Eachchapterdealswithaspecifictypeorareaofapplicationandincludesinformationonthebasicprinciples,industrialequipmentavaila
6、ble,commercialapplicationsandanoverviewofcurrentresearchanddevelopment.Theintroductorychaptergivesabriefoverviewoffoodcompositionandproperties,andsomeoftheheatandmasstransferconsiderationsinbatchandcontinuousprocesses.Separationsfromsolids,liquidsandgasesar
7、ebrieflydiscussed.Asummaryisprovidedofthemoreconventionalseparationtechniquessuchasscreening,filtrationandcentrifugation,andtechniquesforremovingwater,suchasevaporation,freeze-concentrationanddehydration.However,themainemphasisisonseparationprocesses,whichh
8、avereceivedlessattentionintextbooksonfood-engineeringandfood-processingoperations.Itishopedthatthisbookwillcomplementandsupplementmanyoftheseexcellenttexts.Chapter2dealswiththeuseofsupercriticalfluidsf
