Bioseparation process in foods / Kurra Venkata Gopaiah.

Includes bibliographical references and index.

Introduction -- Food process engineering -- Enzymes activity -- Separation in food processing -- Food and thermal processing --
Biological role of calcium in food -- Bioprocess parameters in enzyme production -- Protein -- Water and pH activity in food --
Chemical food preservation and treatment -- Heat transfer in food processing.

"Bioseparation steps often pose the greatest impediment to scale-up and commercialization of a process. Bioseparations using conventional techniques (distillation, absorption, solvent extraction, etc.) are often impractical because many biomaterials are of high molecular weight, have very low vapor pressure are often unstable at elevated temperatures. The separation of multicomponent mixtures of similar physico-chemical properties often makes solvents selectivity requirements very tight. The shrinking list of safe solvents and ever tightening environmental regulations have made selective liquid solvents scarce. Bio separation steps frequently pose the greatest impediment to scale-up of a process, and given current trend sin food manufacturing and new development in biotechnology, bio separations are likely to become even more critical in the future. The book brings the latest information in the field of bioseparation of enzymes and proteins. It aims to systematically promote and enforce an essential integration between
bioseparation processes and biological/chemical and engineering sciences through a series of case studies focusing on separation processes in the context of industrial practice."--Back cover

Fund 164 BookQuick Marketing Purchased 10/31/2019 78111 NEJ PHP 6,295.50 2019-10-818 2019-1-0678