Chapter 1 Separation processes-an overview A. S. GRANDISON and M. J. LEWIS Department of Food Science and Technology, The University of Reading, Whiteknights PO Box 226, Reading, RG6 6AP 1.1 FOODS- THE RAW MATERIAL Food and drink play a vital role in all our lives, providing us with the nutrients essential
Chapter 3 Pressure-activated membrane processes M. J. LEWIS, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP 3.1 INTRODUCTION Over the last 30 years, a number of membrane processes have evolved, which make use of a pressure driving force and a semi-permeable membrane in order to effect a separa- tion of components in a solution or colloidal dispersion. The separation is based mainly on molecular size, but to a lesser extent on shape and charge. The three main processes
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