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Adsorption and ion exchange: basic principles and their application in food processing.

Summary of "Adsorption and ion exchange: basic principles and their application in food processing."

A comprehensive overview of adsorption and ion exchange technology applied for food and nutraceutical production purposes is given in the present paper. Emanating from these fields of application, the main adsorbent and ion-exchange resin materials, their historical development, industrial production, and the main parameters characterizing these sorbents are covered. Furthermore, adsorption and ion exchange processes are detailed, also providing profound insights into kinetics, thermodynamics, and equilibrium model assumptions. In addition, the most important industrial adsorber and ion exchange processes making use of vessels and columns are summarized. Finally, an extensive overview of selected industrial applications of these technologies is provided, which is divided into general applications, food production applications, and the recovery of valuable bio- and technofunctional compounds from the byproducts of plant food processing, which may be used as natural food additives or for their potential health-beneficial effects in functional or enriched foods and nutraceuticals.

Affiliation

Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany.

Journal Details

This article was published in the following journal.

Name: Journal of agricultural and food chemistry
ISSN: 1520-5118
Pages: 22-42

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Medical and Biotech [MESH] Definitions

The productive enterprises concerned with food processing.

Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

The application of knowledge to the food industry.

The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.

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