• 7.1 发酵液的预处理 • 7.2 固液分离技术 • 7.3 细胞破碎技术 • 7.4 沉淀分离技术 • 7.5 膜分离技术 • 7.6 萃取技术 • 7.7 色谱分离技术 • 7.8 结晶干燥技术

第七章吸附分离法 一、概述 定义:利用固体特有的吸附特性,从 液体中吸附目标物,再用适当的洗脱剂将 其解吸达到分离纯化的过程。 特点:浓缩倍数高;有机溶剂用量少 ;pH变化小;操作简便、安全、设备简单 等。 应用:广泛应用于生物、制药、食品 、化工、环保及电子等

Index adsorption recycle extraction, continuous, 196 concentration polarisation, 72 adsorption systems, expanded bed, 195 concentration polarisation, UF, 106, 146 adsorption, SCF, 40 critical T and P for supercritical fluids, 20 affinity chromatography, 202 crystallisation, 230

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

Chapter 9 Solids separation processes M.J. LEWIS, Department of Food Science and Technology, The University of Reading RG6 6AP 9.1 INTRODUCTION This chapter will cover the separations involving solid foods, together with the propertie

Chapter 8 Fractionation of fat KANES K. RAJAH, Welsh Institute of Rural Studies, University of Wales, Aberyst- wyth, Penglais Campus, Aberystwyth, Dyfed SY23 3DD 8.1 INTRODUCTION Edible fats are derived from animal, marine or plant sources. They are often not available

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 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

Contents Preface 1 Separation processes- an overview S. Grandison and M. J. Lewis 1.1 Foods the raw material 1.2 Separation techniques 1.2.1 Introduction 1.2.2 Separations from solids

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