Separation techniques in food chemistry

Separation Techniques is the most important unit operation in food processing. The first processes developed to separate food components selected physical or mechanical means that allowed simple separations involving solid–solid or solid–liquid systems. Another group of separation relied on heat-induced phase changes as the driving force for the separation. From simple evaporation to distillation and solvent extraction, such approaches allowed for the concentration of many liquid foods (i.e. milk, fruit and vegetable juices, etc.) and for as the industrial production of ethanol, liquor, and vegetable oils.

 

  • Physical separation of food components
  • Processes involving phase separation
  • Membrane separations
  • Sustainability of separation technologies in food processing
  • New trends in food industry

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