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Separation Process

The document discusses various separation processes used in food engineering, emphasizing their importance in isolating specific components from mixtures to ensure product purity. It classifies separation techniques into mechanical, diffusional, and membrane separations, detailing methods such as centrifugation, filtration, and distillation. Additionally, it highlights the applications of these processes in the production of food items like sugar, salt, and concentrated products.

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4 views

Separation Process

The document discusses various separation processes used in food engineering, emphasizing their importance in isolating specific components from mixtures to ensure product purity. It classifies separation techniques into mechanical, diffusional, and membrane separations, detailing methods such as centrifugation, filtration, and distillation. Additionally, it highlights the applications of these processes in the production of food items like sugar, salt, and concentrated products.

Uploaded by

shajany7777
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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SEPARATION PROCESS

BY; KEVIN BAWIGA


VINCIENT ILUSTRISIMO
WHAT IS SEPARATION PROCESS
BA ?
• Separation is simply the process of dividing material into its component parts

• Separation techniques are essentially methods of purification


• Separation process are crucial in food engineering as they help isolate
specific componets from mixtures ensuring the desired purity of foods
products.
• Homogenous and heterogenous mixtures can be separated into their
componets by several physical methods.
• The choice of separation techniques is based on the type of mixture
and difference in the chemical properties of the constituents of a
mixture .
CLASSIFICATION OF SEPARATION
PROCESS
• MECHANICAL SEPARATION – separations based on size and or density
difference of different componets in a mixture for separation od solid from
liquid.
• DIFFUSIONAL SEPARATION – separation based on molecular movement
toward a favourable phase for separation of dissolved componets.
• Membrane separations – use of a semipermeable membrane to separate
molecules with difference in size or some other properties
VARIOUS TYPES OF SEPARATION
PR0CESS
• SEPARATING FUNNEL
• CENTRIFUGATION
• EVAPORATION
• CRYSTALLIZATION
• MAGNETIC SEPARATION
• FILTRATION
• SEDIMENTATION
• DISTILLATION
• MEMBRANE SEPARATION
• CHROMATOGRAPHY
SEPARATING FUNNEL

• A SEPARATING FUNNEL Is used to separate componet of a mixture between


two immiscible liquid phases aqueous phase and an organic solvent this
separation is based on the difference in the densities of the liquids. The
denser liquid forms the lower while the less dense liquid form the upper
layer.
CENTRIFUGATION

• CENTRIFUGATIONIS a process use to separate insoluble materials


from liquid when normal filtration is ineffective . this technique
relies in the size, shape and density of the particles as well as
the viscosity of the medium and the speed off rotation. when
mixture is spun rapidly in a centrifuge the denser particles are
forced to the bottom while the lighter particles remain at the top
EVAPORATION

• EVAPORATION: this method removes water from food products


by heating which is essential in the production of concentrated
products like tomato paste and fruit concentrations
IS WHEN A LIQUID TURN INTO GAS USUALLY BY HEATING. IN
INDUSTRY THISC PROCESS IS USED TO CONCENTRATE A
SOLUTION BY SEPARATING A VOLATILE SOLVENT (WHICH EVAPORATES)
FROM A NON- VOTATILE SOLUTE ( WHICH STAY BEHIND)
MAGNETIC SEPARATION

• MAGNETIC SEPARATION is technique that uses magnets


to extract magnetic materials from a mixture this method is
particularly useful in mining , where it helps separate valuable
magnetic minerals from non magnetic waste. by applying a
magnetic force the process efficiently isolates magnetic
substances making it easier to collect and process them.
CRYSTALLIZATION

• CRYSTALLIZATION: this process separates componets based on


their solubility. its used in the production of sugar and salt.
FILTRATION

• is a mechanical separation of solid particles from a fluid by


passing the fluid through a filtering medium on which the solids
are deposited the most common filtering medium is fabric with
strong mechanical properties
• is any of various mechanical physical or biological operation that
separate solids from fluids by adding a medium through which
only the fluid can pass
• HOT FILTRATION – method is mainly used to separate solids from
hot solution
• COLD FILTRATION – method is the use of ice bath in order to
rapidly cool down the solution to be crystallized rather than
leaving it out to cool it down slowly in the room temperature.
SEDIMENTATION

• relies on gravity to separate suspended solids from liquid . it is


accomplished by decreasing the velocity of the fluid being
treated to a point below which the particles will no longer
remain in suspension . when the velocity no longer supports the
transport of the particles gravity will remove them from the flow.
DISTILLATION

• distillation is a process of separating the component or


substances from a liquid mixture by selective evaporation and
condensation . the application of distillation can roughly be
divided in two laboratory scale, industrial distillation
MEMBRANE SEPARATION

• MEMBRANE PROCESESS : these includes techniques like reverse osmosis and


ultrafiltration which use semipermeable membranes to separate molecule
based on size. they’re in the dairy industry to concentrate milk and protein.
• HERE ARE SOME COMMON SEPARATION PROCESSES USED IN FOOD ENGINEERING

FILTRATION : this technique removes solid particles from liquids or gases bt passing the
mixture through a filter medium. its commonly used to clarify, such asd removing pulp from
fruit juices.
CENTRIFUGATION : this technique uses centrifugal forces to separate componets based on
their density. its often used to separate cream from milk or to clarify fruit juices.
DISTILLATION: this process separates componests based on their boiling points. its used in
the production of alcoholic beverages and purification of water.
EVAPORATION: this method removes water from food products by heating which is essential
in the production of concentrated products like tomato paste and fruit concentrations
MEMBRANE PROCESESS : these includes techniques like reverse osmosis and ultrafitration
which use semipermable membranes to separate molecule based on size. they’re in thr dairy
industry to concentrate milk and protiens.
CRYSTALLIZATION: this process separates componets based on their solubility. its used
in the production of sugar and salt.
DRYING: this method removes moisture from food products to extend their shelf life.
techniques include spray ,drying ,freeze , and drum drying
.
•THANK YOU………………
QUESTION………………………………
……………………BLEEH

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