Chapter 7 Innovative separation methods in bioprocessing J. A. ASENJO, Biochemical Engineering Laboratory Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK and J. B. CHAUDHURI, School of Chemical Engineering, University of Bath, Bath

Chapter 6 Ion-exchange and electrodialysis ALISTAIR S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK Ion-exchange and electrodialysis are distinct methods of separation, but can conveniently be treated together, as the basic criterion for separation in both cases is the molecular

Chapter 5 Microfiltration A. S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP and T.J. A FINNIGAN, Marlow Foods, Middlesbrough. 5.1 INTRODUCTION Microfiltration (MF) is the oldest membrane technology, having been used several

Chapter 4 Ultrafiltration M.J. LEWIS, Department of Food Science and Technology, The University of Reading RG6 6AP 4.1 INTRODUCTION Ultrafiltration offers the opportunity to concentrate large molecular weight components without the application of heat or a change of phase. Such components are rejected

Chapter 3 Pressure-activated membrane processes M. J. LEWIS, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP 3.1 INTRODUCTION Over the last 30 years, a number of membrane processes have evolved, which make use of a pressure driving force and a semi-permeable membrane in order to effect a separa- tion of components in a solution or colloidal dispersion. The separation is based mainly on molecular size, but to a lesser extent on shape and charge. The three main processes

Chapter 2 Supercritical fluid extraction and its application in the food industry DAVID STEYTLER, School of Chemical Sciences, University of East Anglia, Norwich NR4 7TJ 2.1 INTRODUCTION Solvent extraction is one of the oldest methods of separation known and certainly dates back to prehistory. The science of solvent extraction has evolved accordingly over a long period of time and much progress has been made in the understanding of solvation and

Chapter 1 Separation processes-an overview A. S. GRANDISON and M. J. LEWIS Department of Food Science and Technology, The University of Reading, Whiteknights PO Box 226, Reading, RG6 6AP 1.1 FOODS- THE RAW MATERIAL Food and drink play a vital role in all our lives, providing us with the nutrients essential

1 Raw material selection: fruit and vegetables 1.2 Criteria for selection 1.3 Specifications 1.4 New trends in raw material production 1.5 New trends in plant breeding 1.6 Conclusion

Preface During the last 40 years, consumer choice has been trans velopment in the production, distribution and retailing of food improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and

Chilled food technology has had a very significant impact on the types of food eaten by consumers during the 1980s and 1990s. This method of food preservation has satisfied the desires of people for safe, reliable, fresh products providing convenience despite the limited shelf-life. This introduction reviews the definition, range and market size of chilled food and indicates trends for the L1 Definition Foods distributed under refrigeration and sold from refrigerator cabinets have been available for many years. Although there were many new chilled product