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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

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

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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

宁夏大学化学化工学院：《化工原理》课程教学电子教案（化工流体流动与传热）化工传质与分离过程（目录）

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