Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

1363 Pages·2010·26.24 MB·English

by  Syed Rizvi

i
Separation, extraction and concentration
processes in the food, beverage and
nutraceutical industries
© Woodhead Publishing Limited, 2010
ii
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© Woodhead Publishing Limited, 2010
iii
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 202
Separation, extraction and
concentration processes
in the food, beverage and
nutraceutical industries
Edited by
Syed S. H. Rizvi
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2010
iv
Published by Woodhead Publishing Limited, Abington Hall, Granta Park,
Great Abington, Cambridge CB21 6AH, UK
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First published 2010, Woodhead Publishing Limited
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© Woodhead Publishing Limited, 2010
v
Contents
Contributor contact details ................................................................. xiii
Woodhead Publishing Series in Food Science, Technology and
Nutrition .............................................................................................. xvii
Preface ................................................................................................ xxvii
Part I Developments in food and nutraceutical separation,
extraction and concentration techniques
1 Principles of supercritical fluid extraction and applications
in the food, beverage and nutraceutical industries ................ 3
Ž. Knez, M. Škerget and M. Knez Hrnčič, University of
Maribor, Slovenia
1.1 Introduction ...................................................................... 3
1.2 Thermodynamic fundamentals ......................................... 8
1.3 Cycle processes for extraction using supercritical fluids 21
1.4 Extraction of solids using SCF ........................................ 26
1.5 Extraction of liquids using SCF ....................................... 30
1.6 Conclusion ........................................................................ 32
1.7 References ........................................................................ 36
2 Principles of pressurized fluid extraction and
environmental, food and agricultural applications ................ 39
C. Turner and M. Waldebäck, Uppsala University, Sweden
2.1 Introduction ...................................................................... 39
2.2 Instrumentation and principles of pressurized fluid
extraction ......................................................................... 41
2.3 Applications of pressurized fluid extraction .................... 56
2.4 Future trends..................................................................... 59
2.5 Sources of further information and advice ...................... 61
2.6 Conclusions ..................................................................... 63
2.7 References ........................................................................ 64
© Woodhead Publishing Limited, 2010
vi Contents
3 Principles of physically assisted extractions and
applications in the food, beverage and nutraceutical
industries .................................................................................... 71
E. Vorobiev, Compiègne University of Technology, France
and F. Chemat, University of Avignon and Pays de Vaucluse,
France
3.1 Introduction ...................................................................... 71
3.2 Pulsed electric field-assisted extractions in the food
industry ............................................................................. 72
3.3 Ohmic heating-assisted extractions in the food industry 83
3.4 Extraction assisted by high-voltage electrical discharges
and applications in the food industry ............................... 86
3.5 Ultrasound-assisted extraction (UAE) in the food
industry ............................................................................. 90
3.6 Microwave-assisted extraction (MAE) in the food
industry ............................................................................. 96
3.7 Combination of physical treatments for extraction in
the food industry .............................................................. 100
3.8 References ........................................................................ 102
4 Advances in process chromatography and applications in
the food, beverage and nutraceutical industries ................... 109
M. Ottens and S. Chilamkurthi, Delft University of Technology,
The Netherlands
4.1 Introduction ...................................................................... 109
4.2 Basic principles of process chromatography.................... 113
4.3 Applications of process chromatography in the food,
beverage and nutraceutical industries .............................. 118
4.4 Recent developments in process chromatography ........... 128
4.5 Process control in chromatography .................................. 135
4.6 Future trends..................................................................... 135
4.7 Conclusions ...................................................................... 137
4.8 Sources of further information and advice ...................... 137
4.9 List of abbreviations......................................................... 137
4.10 References ........................................................................ 138
5 Novel adsorbents and approaches for nutraceutical
separation ................................................................................... 148
B. W. Woonton, CSIRO Food and Nutritional Sciences,
Australia and G. W. Smithers, Food Industry Consultant,
Australia
5.1 Introduction ...................................................................... 148
5.2 Molecular imprinted polymers and applications in the
nutraceutical industry ....................................................... 149
5.3 Organic monoliths and applications in the nutraceutical
industry ............................................................................. 153
© Woodhead Publishing Limited, 2010
Contents vii
5.4 Stimuli-responsive resins and applications in the
nutraceutical industry ....................................................... 159
5.5 Mesoporous molecular sieves and applications in the
nutraceutical industry ....................................................... 163
5.6 Peptide affinity ligands and phage display methodology
and applications in the nutraceutical industry .................. 166
5.7 Membrane adsorbers, membrane chromatography and
applications in the nutraceutical industry ........................ 169
5.8 Conclusions and sources of further information and
advice ............................................................................... 172
5.9 References ........................................................................ 173
6 Advances in the effective application of membrane
technologies in the food industry ............................................. 180
M. Pinelo, G. Jonsson and A. S. Meyer, Technical University
of Denmark, Denmark
6.1 Introduction ...................................................................... 180
6.2 Theoretical fundamentals of membrane separation ......... 181
6.3 Membrane technology in the dairy industry .................... 182
6.4 Membrane technology in the fruit juice industry............. 185
6.5 Membrane technology for treatment of wastewater in
the food industry .............................................................. 190
6.6 New applications of membrane technology for the food
industry: concentration and fractionation of saccharides 191
6.7 Future trends..................................................................... 195
6.8 References ........................................................................ 197
7 Electrodialytic phenomena, associated electromembrane
technologies and applications in the food, beverage and
nutraceutical industries............................................................. 202
L. Bazinet, A. Doyen and C. Roblet, Laval University, Canada
7.1 Introduction ...................................................................... 202
7.2 Principles of electrodialytic phenomena and associated
membrane technologies .................................................... 203
7.3 Applications of electrodialytic phenomena and
associated membrane technologies .................................. 204
7.4 Future trends ................................................................... 213
7.5 References ........................................................................ 214
8 Principles of pervaporation for the recovery of aroma
compounds and applications in the food and beverage
industries .................................................................................... 219
S. Sahin, Middle East Technical University, Turkey
8.1 Introduction ...................................................................... 219
8.2 Principles of pervaporation .............................................. 220
8.3 Transport mechanism in pervaporation for the recovery
of aroma compounds ........................................................ 221
© Woodhead Publishing Limited, 2010
viii Contents
8.4 Selection of membranes for pervaporation in the
recovery of aroma compounds ......................................... 227
8.5 Recovery of aroma compounds by pervaporation and
applications in the food and beverage industries ............. 230
8.6 Sources of further information and future trends ............ 239
8.7 References ........................................................................ 240
9 Advances in membrane-based concentration in the food
and beverage industries: direct osmosis and membrane
contactors .................................................................................. 244
E. Drioli and A. Cassano, Institute on Membrane Technology,
ITM-CNR, Italy
9.1 Introduction ...................................................................... 244
9.2 Conventional technologies in the food and beverage
industries .......................................................................... 245
9.3 Direct osmosis and applications in the food and
beverage industries ........................................................... 248
9.4 Membrane contactors and applications in the food and
beverage industries ........................................................... 250
9.5 Conclusions ...................................................................... 275
9.6 Nomenclature ................................................................... 275
9.7 References ........................................................................ 278
10 Separation of value-added bioproducts by colloidal gas
aphrons (CGA) flotation and applications in the recovery
of value-added food products ................................................... 284
P. Jauregi and M. Dermiki, The University of Reading, UK
10.1 Introduction ..................................................................... 284
10.2 Colloidal gas aphrons (CGA) properties .......................... 285
10.3 Applications of CGA in the recovery of value-added
food products .................................................................... 293
10.4 Feasibility of industrial application of CGA .................... 307
10.5 Future trends..................................................................... 308
10.6 Sources of further information and advice ...................... 309
10.7 References ........................................................................ 310
11 Membrane bioreactors and the production of food
ingredients .................................................................................. 314
M.-P. Belleville, D. Paolucci-Jeanjean and G. M. Rios,
European Institute of Membranes, France
11.1 Introduction ...................................................................... 314
11.2 Membrane bioreactors for the production of food
ingredients ........................................................................ 315
11.3 Applications of membrane bioreactors in food industries 322
11.4 Future trends..................................................................... 331
11.5 References ........................................................................ 331
© Woodhead Publishing Limited, 2010
Contents ix
Part II Separation technologies in the processing of particular
foods and nutraceuticals
12 Separation technologies in dairy and egg processing ............ 341
G. Gésan-Guiziou, INRA, France
12.1 Introduction ...................................................................... 341
12.2 The dairy industry and composition of dairy products .... 343
12.3 Pretreatment of milk using separation techniques ........... 347
12.4 Standardization and concentration of milk proteins in
the dairy industry ............................................................. 351
12.5 Isolation of whole casein in the dairy industry ................ 354
12.6 Separation techniques applied to whey and derivatives
in the production of cheese .............................................. 357
12.7 Fractionation of individual proteins and peptides in the
dairy industry ................................................................... 360
12.8 Treatment of effluents and technical fluids in the dairy
industry ............................................................................. 366
12.9 Conclusions and future trends in the dairy industry ........ 368
12.10 The egg products industry and composition of egg
products ............................................................................ 369
12.11 Concentration and stabilization of egg white and whole
egg .................................................................................... 371
12.12 Industrial extraction of egg-white proteins ...................... 371
12.13 Industrial extraction of yolk components......................... 374
12.14 Conclusions and future trends in the egg-processing
industry ............................................................................. 375
12.15 Sources of further information and advice ...................... 376
12.16 References ........................................................................ 377
13 Separation technologies in the processing of fruit juices ...... 381
G. Vatai, Corvinus University of Budapest, Hungary
13.1 Introduction ...................................................................... 381
13.2 Characteristics of foods/fluids in the fruit juice product
sector ................................................................................ 382
13.3 Designing separation processes to optimize product
quality in the fruit juice product sector ............................ 383
13.4 Production of fruit juice concentrate .............................. 386
13.5 References ........................................................................ 394
14 Separation technologies in oilseed processing ....................... 396
M. A. Williams, Anderson International Corp., USA
14.1 Introduction ...................................................................... 396
14.2 Preparation for oilseed processing ................................... 397
14.3 Extrusion preparation for oilseed processing ................... 399
14.4 Mechanical pressing of oilseeds ...................................... 403
14.5 Percolation solvent extraction in oilseed processing ....... 415
14.6 Solvent recovery in oilseed processing ............................ 422
© Woodhead Publishing Limited, 2010
x Contents
14.7 Obtaining oil from fruit pulps .......................................... 424
14.8 Future trends..................................................................... 425
14.9 Sources of further information and advice ...................... 427
14.10 References ........................................................................ 428
15 Separation technologies in brewing ......................................... 430
G. J. Freeman, Campden BRI, UK
15.1 Introduction ...................................................................... 430
15.2 Characteristics of brewery products ................................. 431
15.3 Selection of technology and raw materials appropriate
to brewery products .......................................................... 432
15.4 Wort production in the brewhouse ................................... 433
15.5 Whirlpools and applications in brewing .......................... 434
15.6 Yeast flocculation and applications in brewing ............... 435
15.7 Beer fining agents ........................................................... 436
15.8 Filter aid filtration and applications in brewing ............... 437
15.9 Regenerable and reusable filter aids and applications
in brewing ........................................................................ 441
15.10 Bulk beer filtration by membranes ................................... 443
15.11 Recovery of cleaning detergents in brewing .................... 446
15.12 Dissolved gas control by membrane technology ............. 446
15.13 Future trends..................................................................... 447
15.14 References ........................................................................ 448
16 Methods for purification of dairy nutraceuticals ................... 450
C. J. Fee, J. M. Billakanti and S. M. Saufi, University of
Canterbury, New Zealand
16.1 Introduction ..................................................................... 450
16.2 Components of acidic whey protein ............................... 451
16.3 Purification technologies for acidic whey proteins ......... 454
16.4 Basic proteins in the dairy nutraceutical industry ............ 462
16.5 Purification technologies for basic whey proteins in the
dairy nutraceutical industry .............................................. 463
16.6 Immunoglobulins in the dairy nutraceutical industry ...... 470
16.7 Purification technologies for immunoglobulins in the
dairy nutraceutical industry .............................................. 471
16.8 Future trends..................................................................... 473
16.9 References ....................................................................... 474
17 Methods of concentration and purification of omega-3 fatty
acids .......................................................................................... 483
S. P. J. Namal Senanayake, Danisco USA, Inc., USA
17.1 Introduction ...................................................................... 483
17.2 Urea adduction in the concentration and purification of
omega-3 fatty acids .......................................................... 484
17.3 Chromatographic methods for the concentration and
purification of omega-3 fatty acids .................................. 486
© Woodhead Publishing Limited, 2010