This course is to introduce and discuss the separation techniques which are
widely used in food processing. The first lecture will introduce the basic
concept of mass transfer. And then, the following lectures will discuss the
food processing related separation techniques, including: (1) Solid-Liquid
Extraction, (2) Distillation, (3) Supercritical Carbon Dioxide Extraction, (4)
Adsorption, (5) Ion Exchange, (6) Membrane Separation, (7) Filtration, (8)
Sedimentation and Settling, and (9) Centrifugation. The content of this course
will cover the basic principles, processing equipments, and applications of
these techniques.