Abstract
AbstractFundamentals of the separation of proteins from foam are reviewed. Thermodynamic, hydrodynamics and kinetic considerations of foam separation from protein mixtures are discussed as a guidance for operating and design parameters. They are useful for suggesting ways to apply this methodology to the starch industry. particularly in the area of protein (zein) removal from starch particles.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have