Home


Separation, extraction and concentration processes in the food, beverage and nutraceutical industries

Edited by S Rizvi 
Woodhead Publishing  October 2010  



Hardcover  698 pp  ISBN 9781845696450      £175.00
  • describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries
  • reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction
  • explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
  • summarises how separation processes can be designed and operated to optimize end product quality

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.

Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.

Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is a useful reference source for professionals concerned with the development and optimisation of these processes.

Contents

PART 1 DEVELOPMENTS IN FOOD AND NUTRACEUTICAL SEPARATION, EXTRACTION AND CONCENTRATION TECHNIQUES

Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries Z Knez, M Skerget and M Knez Hrncic, University of Maribor, Slovenia -
Introduction - Fundamentals of thermodynamics - Cycle processes for extraction processes using supercritical fluids - Extraction of solids using SCF - Extraction of liquids using SCF - Conclusion - References

Principles of pressurized fluid extraction and environmental, food and agricultural applications C Turner and M Waldebäck, Uppsala University, Sweden -
Introduction - Instrumentation and principles of pressurized fluid extraction - Applications of pressurized fluid extraction - Future trends - Sources of further information and advice - Conclusions - References

Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries E Vorobiev, Compiègne University of Technology and F Chemat, University of Avignon and Pays de Vaucluse, France -
Introduction - Pulsed electric field-assisted extractions in the food industry - Ohmic heating assisted extractions in the food industry - Extraction assisted by high voltage electrical discharges and applications in the food industry - Ultrasound assisted extraction (UAE) in the food industry - Microwave assisted extraction (MAE) in the food industry - Combination of physical treatments for extraction in the food industry - References

Advances in process chromatography and applications in the food, beverage and nutraceutical industries M Ottens and S Chilamkurthi, Delft University of Technology, The Netherlands -
Introduction - Basic principles of process chromatography - Applications of process chromatography in the food, beverage and nutraceutical industries - Recent developments of process chromatography - Process control in chromatography - Future trends - Conclusions - Source of further information and advice - List of abbreviations - References

Novel adsorbents and approaches for nutraceutical separation B W Woonton, CSIRO Food and Nutritional Services and G W Smithers, Food Industry Consultant, Australia -
Introduction - Molecular imprinted polymers and applications in the nutraceutical industry - Organic monoliths and applications in the nutraceutical industry - Stimuli responsive resins and applications in the nutraceutical industry - Mesoporous molecular sieves and applications in the nutraceutical industry - Peptide affinity ligands and phage display methodology and applications in the nutraceutical industry - Membrane adsorbers, membrane chromatography and applications in the nutraceutical industry - Conclusions and sources of further information and advice - References

Advances in the effective application of membrane technologies in the food industry M Pinelo, G Jonsson and A S Meyer, Technical University of Denmark, Denmark -
Introduction - Theoretical fundaments of membrane separation - Membrane technology in the dairy industry - Membrane technology in the fruit juice industry - Membrane technology for treatment of wastewater in the food industry - New applications of membrane technology for the food industry: concentration and fractionation of saccharides - Future trends - References

Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries L Bazinet, A Doyen and C Roblet, Laval University, Canada -
Introduction - Principles of electrodialytic phenomena and associated membrane technologies - Applications of electrodialytic phenomena and associated membrane technologies - Future trends - References

Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries S Sahin, Middle East Technical University, Turkey -
Introduction - Principles of pervaporation - Transport mechanism in pervaporation for the recovery of aroma compounds - Selection of membranes for pervaporation in the recovery of aroma compounds - Recovery of aroma compounds by pervaporation and applications in the food and beverage industries - Sources of further information and future trends - References

Advances in membrane-based concentration in the food and beverage industries: direct osmosis and membrane contactors E Drioli and A Cassano, Institute of Membrane Technology, ITM-CNR, Italy -
Introduction - Conventional technologies in membrane-based concentrations in the food and beverage industries - Direct osmosis and applications in the food and beverage industries - Membrane contactors and applications in the food and beverage industries - Conclusions - Nomenclature - References

Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products P Jauregi and M. Dermiki, University of Reading, UK -
Introduction - Colloidal gas aphrons (CGA) properties and applications in the food industry - Applications of CGA in the recovery of value-added food products - Feasibility of industrial application of CGA - Future trends - Sources of further information and advice - References

Membrane bioreactors and the production of food ingredients M-P Belleville, D Paolucci-Jeanjean and G M Rios, European Institute of Membranes, France -
Introduction - Membrane bioreactors for the production of food ingredients - Applications of membrane bioreactors in food industries - Future trends - References

PART 2 SEPARATION TECHNOLOGIES IN THE PROCESSING OF PARTICULAR FOODS AND NUTRACEUTICALS

Separation technologies in dairy and egg processing G Gésan-Guiziou, INRA, France -
Introduction - The dairy industry and compositions of dairy products - Separation techniques applied to milk - Standardisation and concentration of milk proteins in the dairy industry - Isolation of the whole casein in the dairy industry - Separation techniques applied to the wheys and derivates in the production of cheese - Fractionation of individual proteins and peptides in the dairy industry - Treatment of effluents and technical fluids in the dairy industry - Conclusions and future trends - Egg products industry and compositions of egg products - Industrial extraction of egg-white proteins - Industrial extraction of yolk components - Conclusions, future trends - Suggested literature - References

Separation technologies in the processing of fruit juices G Vatai, Corvinus University of Budapest, Hungary -
Introduction - Characteristics of foods/fluids in the fruit juice product sector - Designing separation processes to optimize product quality in the fruit juice product sector - Production of fruit juice concentrate - Future trends - Sources of further information and advice - References

Separation technologies in oilseed processing M A Williams, Anderson International Corp, USA -
Introduction - Preparation for oilseed processing - Extrusion preparation for oilseed processing - Mechanical pressing of oilseeds - Percolation solvent extraction in oilseed processing - Solvent recovery in oilseed processing - Obtaining oil from fruit pulps - References

Separation technologies in brewing G J Freeman, Campden BRI, UK -
Introduction - Characteristics of brewery products - Selection of technology and raw materials appropriate to brewery product - Wort production in the brewhouse - Whirlpools and applications in brewing - Yeast flocculation and applications in brewing - Beer fining agents - Filter aid filtration and applications in brewing - Regenerabe/reusable filter aids and applications in brewing - Bulk beer filtration by membranes - Recovery of cleaning detergents in brewing - Dissolved gas control by membrane technology - Future trends - References

Methods for purification of dairy nutraceuticals C J Fee, J M Billakanti and S M Saufi, University of Canterbury, New Zealand -
Introduction - Components of acidic whey protein - Purification technologies for acidic whey proteins in the dairy nutraceutical industry - Basic proteins in the dairy nutraceutical industry - Purification technologies for basic whey proteins in the dairy nutraceutical industry - Immunoglobulins in the dairy nutraceutical industry - Purification technologies for immunoglobulins in the dairy nutraceutical industry - Future trends - References

Methods of concentration and purification of omega-3 fatty acids S P J Namal Senanayake, Danisco USA, Inc., USA -
Introduction - Urea adduction in the concentration and purification of omega-3 fatty acids - Chromatographic methods for the concentration and purification of omega-3 fatty acids - Low temperature fractional crystallization for the concentration and purification of omega-3 fatty acids - Supercritical fluid extraction for the concentration and purification of omega-3 fatty acids - Distillation methods for the concentration and purification of omega-3 fatty acids - Enzymatic methods for the concentration and purification of omega-3 fatty acids - Integrated methods for the concentration and purification of omega-3 fatty acids - Conclusions - References

Extraction of natural antioxidants from plant foods E Conde, A Moure, H Domínguez and J C Parajó, University of Vigo, Spain -
Introduction - Antioxidant activity in food systems - Natural compounds with antioxidant activity and major sources - Biological activities of natural antioxidants - Extraction of natural antioxidants from plant foods and residues - Integration of extraction processes and purification - Future trends - Sources of further information and advice - Acknowledgements - References

Fractionation of egg proteins and peptides for nutraceutical applications B P Chay Pak Ting, Y Pouliot and S F Gauthier, Laval University and Y Mine, University of Guelph, Canada -
Introduction - Composition and physico-chemical characteristics of egg proteins and applications in the nutraceutical industry - Biological activities of egg proteins and peptides and applications in the nutraceutical industry - Available technologies for the fractionation of egg proteins and peptides and applications in the nutraceutical industry - Conclusion and perspectives - References

Supercritical-fluid extraction of lycopene from tomatoes J Shi and S Jun Xue, Agriculture and Agri-Food Canada, Canada, Y Jiang, The Chinese Academy of Sciences and X Ye, Zhejiang University, China -
Introduction - Superfluid-critical extraction (SFE) process of lycopene extraction - Factors affecting lycopene extraction yield - Effects of pressure and temperature on the antioxidant activity of lycopene - Effect of co-solvent and modifiers in lycopene extraction - Solubility of lycopene in supercritical fluids - Conclusion and future trends - References

To find similar publications, click on a keyword below:
Recent additions : Woodhead Publishing Ltd : chromatography : food & beverage products : food science : membranes : process engineering : separation

Terms & Conditions | Privacy Statement

Last Modified 16/12/2013 © CPL Scientific Publishing Services Limited

Search this site Environment Ecology Energy Bioproducts Food Biotechnology Agriculture Biocontrol & IPM Life Sciences Chemistry Business