Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries is a major, up-to-date resource, an essential reference for professionals concerned with the development and optimization of these processes.
Features:
- describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries
- reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction
- explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
- summarises how separation processes can be designed and operated to optimize end product quality
Part One describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction.
Part Two focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.
CONTENTS
Part One: Developments in Food and Nutraceutical Separation, Extraction and Contentration Techniques
1. Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries
- Fundamentals of thermodynamics
- Cycle processes for extraction processes using supercritical fluids
- Extraction of solids using SCF
- Extraction of liquids using SCF
2. Principles of pressurized fluid extraction and environmental, food and agricultural applications
- Instrumentation and principles of pressurized fluid extraction
- Applications of pressurized fluid extraction
3. Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries
- Pulsed electric field-assisted extractions in the food industry
- Ohmic heating assisted extractions in the food industry
- Extraction assisted by high voltage electrical discharges and applications in the food industry
- Ultrasound assisted extraction (UAE) in the food industry
- Microwave assisted extraction (MAE) in the food industry
- Combination of physical treatments for extraction in the food industry
4. Advances in process chromatography and applications in the food, beverage and nutraceutical industries
- Basic principles of process chromatography
- Applications of process chromatography in the food, beverage and nutraceutical industries
- Recent developments of process chromatography
- Process control in chromatography
5. Novel adsorbents and approaches for nutraceutical separation
- Molecular imprinted polymers and applications in the nutraceutical industry
- Organic monoliths and applications in the nutraceutical industry
- Stimuli responsive resins and applications in the nutraceutical industry
- Mesoporous molecular sieves and applications in the nutraceutical industry
- Peptide affinity ligands and phage display methodology and applications in the nutraceutical industry
- Membrane adsorbers, membrane chromatography and applications in the nutraceutical industry
6. Advances in the effective application of membrane technologies in the food industry
- Theoretical fundaments of membrane separation
- Membrane technology in the dairy industry
- Membrane technology in the fruit juice industry
- Membrane technology for treatment of wastewater in the food industry
- New applications of membrane technology for the food industry: concentration and fractionation of saccharides
7. Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries
- Principles of electrodialytic phenomena and associated membrane technologies
- Applications of electrodialytic phenomena and associated membrane technologies
8. Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries
- Principles of pervaporation
- Transport mechanism in pervaporation for the recovery of aroma compounds
- Selection of membranes for pervaporation in the recovery of aroma compounds
- Recovery of aroma compounds by pervaporation and applications in the food and beverage industries
9. Advances in membrane-based concentration in the food and beverage industries: direct osmosis and membrane contactors
- Conventional technologies in membrane-based concentrations in the food and beverage industries
- Direct osmosis and applications in the food and beverage industries
- Membrane contactors and applications in the food and beverage industries
10. Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products
- Colloidal gas aphrons (CGA) properties and applications in the food industry
- Applications of CGA in the recovery of value-added food products
- Feasibility of industrial application of CGA
11. Membrane bioreactors and the production of food ingredients
- Membrane bioreactors for the production of food ingredients
- Applications of membrane bioreactors in food industries
Part Two: Separation Technologies in the Processing of Particular Foods and Nutraceuticals
12. Separation technologies in dairy and egg processing
- The dairy industry and compositions of dairy products
- Separation techniques applied to milk
- Standardisation and concentration of milk proteins in the dairy industry
- Isolation of the whole casein in the dairy industry
- Separation techniques applied to the wheys and derivates in the production of cheese
- Fractionation of individual proteins and peptides in the dairy industry
- Treatment of effluents and technical fluids in the dairy industry
- Conclusions and future trends
- Egg products industry and compositions of egg products
- Industrial extraction of egg-white proteins
- Industrial extraction of yolk components
13. Separation technologies in the processing of fruit juices
- Characteristics of foods/fluids in the fruit juice product sector
- Designing separation processes to optimize product quality in the fruit juice product sector
- Production of fruit juice concentrate
14. Separation technologies in oilseed processing
- Preparation for oilseed processing
- Extrusion preparation for oilseed processing
- Mechanical pressing of oilseeds
- Percolation solvent extraction in oilseed processing
- Solvent recovery in oilseed processing
- Obtaining oil from fruit pulps
15. Separation technologies in brewing
- Characteristics of brewery products
- Selection of technology and raw materials appropriate to brewery product
- Wort production in the brewhouse
- Whirlpools and applications in brewing
- Yeast flocculation and applications in brewing
- Beer fining agents
- Filter aid filtration and applications in brewing
- Regenerabe/reusable filter aids and applications in brewing
- Bulk beer filtration by membranes
- Recovery of cleaning detergents in brewing
- Dissolved gas control by membrane technology
16. Methods for purification of dairy nutraceuticals
- Components of acidic whey protein
- Purification technologies for acidic whey proteins in the dairy nutraceutical industry
- Basic proteins in the dairy nutraceutical industry
- Purification technologies for basic whey proteins in the dairy nutraceutical industry
- Immunoglobulins in the dairy nutraceutical industry
- Purification technologies for immunoglobulins in the dairy nutraceutical industry
17. Methods of concentration and purification of omega-3 fatty acids
- Urea adduction in the concentration and purification of omega-3 fatty acids
- Chromatographic methods for the concentration and purification of omega-3 fatty acids
- Low temperature fractional crystallization for the concentration and purification of omega-3 fatty acids
- Supercritical fluid extraction for the concentration and purification of omega-3 fatty acids
- Distillation methods for the concentration and purification of omega-3 fatty acids
- Enzymatic methods for the concentration and purification of omega-3 fatty acids
- Integrated methods for the concentration and purification of omega-3 fatty acids
18. Extraction of natural antioxidants from plant foods
- Antioxidant activity in food systems
- Natural compounds with antioxidant activity and major sources
- Biological activities of natural antioxidants
- Extraction of natural antioxidants from plant foods and residues
- Integration of extraction processes and purification
19. Fractionation of egg proteins and peptides for nutraceutical applications
- Composition and physico-chemical characteristics of egg proteins and applications in the nutraceutical industry
- Biological activities of egg proteins and peptides and applications in the nutraceutical industry
- Available technologies for the fractionation of egg proteins and peptides and applications in the nutraceutical industry
20. Supercritical-fluid extraction of lycopene from tomatoes
- Superfluid-critical extraction (SFE) process of lycopene extraction
- Factors affecting lycopene extraction yield
- Effects of pressure and temperature on the antioxidant activity of lycopene
- Effect of co-solvent and modifiers in lycopene extraction
- Solubility of lycopene in supercritical fluids
Index
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