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 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

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

Who might be immuno-compromised or have a weakened immune system? Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system

What is an enzyme? A biological catalyst that promotes and speeds up a chemical reaction without itself being altered in the process. Lowers the activation energies of a substance

1. Wine List 1. Aperitifs餐前酒 Eg: Martini Rossi马丁尼罗士 French Vermouth, Noilly Prat法国味美思 2. Cocktails鸡尾酒 Pink Lady; Bronx: Old Fashioned; Vodka Martini; Million Dollar; Champagne Cocktail

Preface During the last 40 years, consumer choice has been trans velopment in the production, distribution and retailing of food improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and

Chapter 8 Mr robert d. Heap mBe Dr Roy b idge Refrigeration Technology Campden Chorleywood Food Research market Road Association

Chilled foods represent a large and rapidly developing market with an extremely wide range of food types. Traditionally these were simple meat, poultry, fish and dairy products but recent trends have moved towards a greater variety and more complex products (Stringer and Dennis 2000). As more innovative products are produced, the variety of ingredients have also increased. Many of these ingredients are sourced around the world and relatively little may be known about their