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, industrial equipment available, commercial applications and an overview of current research and development and some of the heat and mass transfer considerations in batch and continuous processes Separations from solids, liquids and gases are briefly discussed. A summary is provided of the more conventional separation techniques such as screening, filtration and centrifugation, and techniques for
