Separation technologies in dairy and egg processing

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.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.A description is given of the separation processes applied in the dairy and egg-processing sectors. The main focus is on the use of membrane and chromatography processes for protein separation, in accordance with the developed applications in these two food sectors, but an overview of all the separation processes implemented throughout the processing chains (from product reception to wastewater treatment) is also given. Characteristics of the food products are presented and the performance of the main separation techniques used on an industrial scale, in particular with respect to the operating modes and properties of the obtained fractions, is discussed. Finally, some of the options that food companies need to consider over the next decade, such as manufacture of isolated peptides and proteins fractions with specific functions and reduction of environmental impacts, are explored.