Separation Technology in Food Processing

Shi, John; Xue, Sophia Jun; Ye, Xingqian; Jiang, Yueming; Ma, Ying; Li, Yanjun; Zheng, Xianzhe

doi:10.1002/9781118308035.ch40

Cited by 4 publications

(1 citation statement)

References 107 publications

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“…At present, in addition to soy cheese, other plant-based mixed cheeses are also emerging. Shi et al [48] developed a hazelnut processed cheese with an optimal dosage of 30% hazelnut, and the emulsifier included 1.2% sodium citrate and 1.2% compound phosphate. The prepared processed cheese had a sweet taste, fine texture and mellow hazelnut aroma.…”

Section: Double Protein Cheesementioning

confidence: 99%

Applications of Plant Protein in the Dairy Industry

Liu

Wang

et al. 2022

Foods

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In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low income, double protein dairy products have a bright future. More and more studies have found that double protein dairy products have combined effects which can alleviate the relatively poor functional properties of plant protein, including solubility, foaming, emulsifying and gelling. In addition, the taste of plant protein has been improved. This review focuses on the current state of research on double protein dairy products. It covers some salient features in the science and technology of plant proteins and suggests strategies for improving their use in various food applications. At the same time, it is expected that the fermentation methods used for those traditional dairy products as well as other processing technologies could be applied to produce novelty foods based on plant proteins.

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Section: Double Protein Cheesementioning

confidence: 99%

Applications of Plant Protein in the Dairy Industry

Liu

Wang

et al. 2022

Foods

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Impact of osmotic agent on the transport of components using forward osmosis to separate ethanol from aqueous solutions

et al. 2017

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The separation of low molecular weight organic compounds such as the ethanol from aqueous solutions represents an important area to be investigated and increment the range of applications of forward osmosis. This investigation assesses the effects of using different draw solutes for ethanol separation from dilute aqueous solutions. The influence of glucose, sucrose, sodium chloride, and magnesium chloride was evaluated in terms of total permeate, reverse solute and ethanol fluxes. Inorganic solutes promoted higher total permeate and ethanol fluxes than the organic solutes (2.5 and 1.5 times higher in average, respectively) for the same molar concentration, while presenting only 1.1 times higher reverse solute fluxes. Despite the lower ethanol flux promoted by the organic draw solutes, these osmotic agents promoted higher concentration of ethanol in the total permeate flux, suggesting that they can also be alternatives for specific processes. © 2017 American Institute of Chemical Engineers AIChE J, 63: 4499–4507, 2017

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Novel Physical Methods for Food Preservation

Bastarrachea

Tikekar

2019

Food Microbiology

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Separation Technology in Food Processing

Cited by 4 publications

References 107 publications

Applications of Plant Protein in the Dairy Industry

Applications of Plant Protein in the Dairy Industry

Impact of osmotic agent on the transport of components using forward osmosis to separate ethanol from aqueous solutions

Novel Physical Methods for Food Preservation

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