Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 2, Volume 19, Issue 1, June 2022, Page 10-14 PDF (1.16 MB) | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2022.255779 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
mohamed m youssef  1; mohammed fathy abo-dief  2
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| 1Food Science and Technology Faculty of Agriculture - Alexandria University | ||||
| 2food science and technolgy Alexandria university | ||||
| Abstract | ||||
| Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers. The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions. | ||||
| Keywords | ||||
| Air classification; protein concentrate; β-glucan; antioxidants functional spaghetti; nutritive value; O/W emulsion; wheat filter flour (WFF) | ||||
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