Physical Separation Processes

Abstract

Food technology has evolved from the practice of preserving products in much the same form as they occur in nature to one where desirable components are separated and converted to other forms. Separation processes have been in use in the food industry for years, but sophistication in their use is a fairly recent occurrence. Current technology makes it possible to remove haze from wine and fruit juices or nectars, separate the proteins of cheese whey into fractions having different functional properties, separate foreign matter from whole or milled grains, and concentrate fruit juices without having to employ heat. Efficient separation processes have been instrumental in making economically viable the recovery of useful components from food processing wastes.