Separation Operations in Food Processing

At the end of this course, the students should be able to: i. describe theory, principles/mechanisms of operation, calculations which underpin the separation operations in food processing; ii. explain preliminary and preparative operations such as: Cleaning. Sorting. Grading. Peeling. De-skinning. Cutting; iii. explain the importance, principles of operations of mechanical separation in food industry for sedimentation/floatation, centrifugation, filtration, size reduction, screening and particle size analysis; and iv. explain the importance, principles of operations of contact equilibrium operations in food industry for Gas absorption, distillation, stripping, extraction/leaching.

Theories, principles/mechanisms of operation, calculations with necessary examples and design features of machineries which underpin the following separation processes: Preliminary and preparative operations including: Cleaning. Sorting. Grading. Peeling. De- skinning. Cutting. Mechanical/physical separations: sedimentation. Centrifugation. Filtration. Membrane separations (ultrafiltration and reverse osmosis). Screening, Mechanical expression. Contact Equilibrium Processes: Determination of ideal stages. Gas absorption. Distillation. Stripping, Extraction/leaching.