FOOD 2410 Study Guide - Final Guide: Miscibility, Carrageenan, Centrifugal Force

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2410
• Professor: D E

Document Summary

Unit 5 food concentration: removing large particulates such as foreign objects in the shipments of of grain to separate chemicalspecies at the molecular level. Uses membranes separation, removes water to lower weight and shipping cost. One of the most popular and economical types of separation processes to run is based on filtration at the molecular level. Small molecules (i. e. , those of relatively low molecular weight) can be separated from larger molecules (i. e. , those of relatively high molecular weight) through the use of a porous membrane material. Membranes can be made of a variety of polymeric materials (e. g. , polyvinylidene fluoride, cellulose acetate, etc. ) designed to suit specific applications. These applications include foods and beverages, pharmaceuticals, dairy, waste treatment, water purification, chemical processing, and many more. We will focus our attention on the food and beverage applications, with some consideration of waste treatment processes.