Scientific journal

50 2011

Journal of Food and Nutrition Research
Summary No. 2 / 2011

Solid-liquid separations in the food industry: operating aspects and relevant applications
Journal of Food and Nutrition Research, 50, 2011, No. 2, s. 86-105

Enrique Ortega-Rivas, Postgraduate Programme in Food Science and Technology, Autonomous University of Chihuahua, Circuit 1, New University Campus, CP 31125 Chihuahua, Chihuahua, Mexico. E-mail:

Summary: Solid-liquid separations in food processing constitute a series of important unit operations that are applied in tradi¬tional as well as in innovative processes, and that can play an important role in production, quality and even preservation of many food products. Separation techniques are involved in a great number of processing industries and represent, in many cases, the everyday problem of a practicing engineer. This article reviews general operating principles of solid-liquid separations, under a general fluid mechanics principle, and analyse their main applications in the food industry, emphasizing the basic concept of food quality and preservation.

Keywords: particle mechanics; suspension properties; separation efficiency; filtration; centrifugation; hydrocyclone separation; membrane separation

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