Description

The process of extraction is becoming more and more significant. In general, it is more energy-efficient than rival procedures like expression, which involves crushing biological feed materials to release fluids. The need for the development of new and clean technologies for the processing of food products has been highlighted by the high cost of contemporary extraction techniques, the tightening environmental regulations, as well as the new requirements of the medical and food industries for ultra-pure and high value added products. To create varied food shapes for consumers, the food processing business employs a variety of procedures. Skins from fruits can be removed using separation techniques, as can water from liquids and whey from cheese. Each separation method is tailored to the volume of trash to be eliminated and the toughness of the raw food being processed. This is the primary motivation behind the publication of this book at this time, to highlight the abundance of information that is currently becoming available on reactions in food processing and the use of reaction technology to put this information to use.