Mechanical Separation Processes in the Food Industry

Texte du rabat

Mechanical Separation Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc. These processes and unit operations are very important in the manufacture of products such as cream, fruit juices, beverages, refining of edible oils and sugar. The book's chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for mechanical separation unit operations. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Contenu

1. Introduction to mechanical separation processes in the food industry

Section 1- Different mechanical separation processes

2. Floatation and sedimentation
3. Centrifugation
4. Filtration and clarification
5. Sieving, sifters and entoleters
6. Magnetic and metal detectors
7. Cyclones
8. Deaeration

Section 2 - Application of mechanical separation operations in the food industry

9. Application of sedimentation in the dairy industry
10. Separation of cream from milk by centrifugation
11. Application of filtration in the fruit juice processing
12. Application of filtration in beverage production
13. Application of filtration in oil refining Application of filtration in sugar refining