Chapter 14: Separation and Concentration
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Published:08 Feb 2021
Concepts of Small-scale Food Processing, The Royal Society of Chemistry, 2021, ch. 14, pp. 358-395.
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Separation and concentration is a topic that may not be as fully utilized by small-scale processors as potentially warranted. In Chapter 14, we begin with an examination of centrifugation. We then review the various types of membrane separation techniques available, including microfiltration, ultrafiltration, nanofiltration, and hyperfiltration (i.e., reverse osmosis). Freeze concentration, evaporation, ion exchange, adsorption, chromatographic techniques, and solvent extraction are also presented. Super-critical solvent extraction and precipitation round out the chapter. While these may be beyond the scope of small-scale processors, a familiarity with them will tend to make them less intimidating and more understandable should there be an opportunity to incorporate them into a process at a later date.