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The aim of carbonatation is to remove impurities from a solution. Field of application Sugar industry. Description of techniques, methods …
/en/knowledge/117-carbonatation/
Cooking is a heating technique that is used in food products to change the tissue structure, color and moisture content …
/en/knowledge/99-cooking-boiling/
Forming/moulding and extruding are operations to achieve a certain shape of solid materials. Field of application Forming/moulding is an operation …
/en/knowledge/90-forming-moulding-extruding/
Objective Crystallisation is the formation of solid crystals from a solution. Crystals solidify in a definite geometric form. The objective …
/en/knowledge/82-crystallisation/
Sedimentation and centrifugation are used to separate immiscible liquids and solids from liquids. The separation is carried out by the …
/en/knowledge/92-centrifugationsedimentation/
Membrane separation is used to remove certain portions from a solution. The types of separation are distinguished according to the …
/en/knowledge/33-membrane-separation/
Distillation is the separation of the components of a liquid mixture by partial vaporisation of the mixture and separate recovery …
/en/knowledge/95-destillation/
The objective of extraction is to recover valuable soluble components from raw materials by primarily dissolving them in a liquid …
/en/knowledge/96-extraction/
Lyophilisation, usually called freeze drying, is the process of the removal of water from a product due to volatilization and …
/en/knowledge/102-freeze-drying-lyophilisation/
Deionisation (ion exchange) is used to remove unwanted organic and/or inorganic constituents from water and food products. Field of application …
/en/knowledge/93-deionisation/
