Separation Processes In The Food And Biotechnology Industries
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| Author | : A S Grandison |
| Publisher | : Woodhead Publishing |
| Total Pages | : 306 |
| Release | : 1996-01-15 |
| Genre | : Medical |
| ISBN | : 9781855732872 |
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
| Author | : A S Grandison |
| Publisher | : Elsevier |
| Total Pages | : 303 |
| Release | : 1996-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1855736578 |
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
| Author | : A.S. Grandison |
| Publisher | : CRC Press |
| Total Pages | : 302 |
| Release | : 1996-07-10 |
| Genre | : Technology & Engineering |
| ISBN | : 9781566764902 |
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.
| Author | : LAURENCE R. WEATHERLEY |
| Publisher | : Elsevier |
| Total Pages | : 305 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 148329210X |
The use of biotechnology in chemical synthesis offers up numerous advantages to the engineer in the process industries, but it also presents a number of fundamental challenges and difficulties which impinge directly on separation process requirements. The use of biochemical separations has grown significantly during the past decade, and is especially used in process industries such as healthcare and food processing. However it is becoming increasingly more important in areas such as recycling and waste-water treatment and as industry shifts towards cleaner processes biochemical separations will continue to grow. The two main objectives of this book are to focus on the application of existing separation process techniques to the recovery and purification of biologically derived products and to examine the state of knowledge of new techniques which have future potential. Within these objectives the complexities and breadth of problems associated with biological separations are discussed, specific engineering techniques are featured and their adaptation to biochemical separations are highlighted.
| Author | : National Academies of Sciences, Engineering, and Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 115 |
| Release | : 2019-10-30 |
| Genre | : Science |
| ISBN | : 0309491703 |
Separation science plays a critical role in maintaining our standard of living and quality of life. Many industrial processes and general necessities such as chemicals, medicines, clean water, safe food, and energy sources rely on chemical separations. However, the process of chemical separations is often overlooked during product development and this has led to inefficiency, unnecessary waste, and lack of consensus among chemists and engineers. A reevaluation of system design, establishment of standards, and an increased focus on the advancement of separation science are imperative in supporting increased efficiency, continued U.S. manufacturing competitiveness, and public welfare. A Research Agenda for Transforming Separation Science explores developments in the industry since the 1987 National Academies report, Separation and Purification: Critical Needs and Opportunities. Many needs stated in the original report remain today, in addition to a variety of new challenges due to improved detection limits, advances in medicine, and a recent emphasis on sustainability and environmental stewardship. This report examines emerging chemical separation technologies, relevant developments in intersecting disciplines, and gaps in existing research, and provides recommendations for the application of improved separation science technologies and processes. This research serves as a foundation for transforming separation science, which could reduce global energy use, improve human and environmental health, and advance more efficient practices in various industries.
| Author | : Stephanie Clark |
| Publisher | : John Wiley & Sons |
| Total Pages | : 603 |
| Release | : 2014-04-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1118846281 |
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
| Author | : Panel on Separation Technology for Industrial Reuse and Recycling |
| Publisher | : National Academies Press |
| Total Pages | : 128 |
| Release | : 1999-01-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0309592828 |
Separation processesor processes that use physical, chemical, or electrical forces to isolate or concentrate selected constituents of a mixtureare essential to the chemical, petroleum refining, and materials processing industries. In this volume, an expert panel reviews the separation process needs of seven industries and identifies technologies that hold promise for meeting these needs, as well as key technologies that could enable separations. In addition, the book recommends criteria for the selection of separations research projects for the Department of Energy's Office of Industrial Technology.
| Author | : Darwin G Caldwell |
| Publisher | : Elsevier |
| Total Pages | : 527 |
| Release | : 2012-12-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0857095765 |
The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. - Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors - Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control - Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery
| Author | : James G. Brennan |
| Publisher | : John Wiley & Sons |
| Total Pages | : 829 |
| Release | : 2012-05-07 |
| Genre | : Technology & Engineering |
| ISBN | : 3527634371 |
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
| Author | : Stephanie Clark |
| Publisher | : John Wiley & Sons |
| Total Pages | : 603 |
| Release | : 2014-06-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0470671149 |
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
