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

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

一、色谱法的特点、分类和作用 二、气相色谱分离过程

§7.1. 概述 §7.2. 扩散原理 §7.3. 三传类比 §7.4. 传质设备简介

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

《化工分离过程》课程教学资源（学习资料）部分公式

一、 色谱法的特点、分类和作用 characteristic ,classification actuation of chromatograph 二、气相色谱分离过程 separation process of gas chromatograph fundamental of

一、纸层析和薄层层析分离过程 二、操作技术 三、特点及应用

一、精馏的原理和流程