Food separation technology

Author: Gao Kongrong
Publisher:
Publish Date: 2005-07-01
Features: This book systematically introduces the basic theories of various separation technologies and their applications in food science and engineering, with a particular emphasis on the application of novel separation technologies. The book includes twelve chapters covering traditional and modern separation techniques such as "Introduction," "Precipitation Separation Technology," "Supercritical Fluid Extraction Technology," "Reversed Micelle and Double-Phase Extraction Technology," "Membrane Separation Technology," "Flocculation Separation Technology," "Foam Separation Technology," "Crystallization Separation Technology," "Molecular Distillation," "Affinity Chromatography Separation Technology," "Novel Adsorption Separation Technology," and "Microencapsulation Technology of Food." While introducing the basic theories of these technologies and their applications in food, the book also discusses their development trends and appropriately introduces some relatively mature production processes in practice, making it highly practical. This book is suitable as a textbook for undergraduate and graduate students in food-related majors at universities and as a technical reference for food engineering professionals.