Food proteins in solution and as precipitates are subjected to intense forces during industrial processing. Given proper equipment design, the individual protein molecules in solution are remarkably robust; this extends the potential range of conditions under which they can be processed. Protein precipitates are sensitive to shear fields, and this influences the design of precipitation reactors and recovery equipment. Ultrafilters represent an alternative to centrifuges for recovery and, with precipitated protein, can yield solids of comparable concentration. The properties of food protein precipitates can be improved, with respect to recovery, by acoustic conditioning. Detailed physical measurements of proteins in solution or when precipitated, and laboratory‐derived kinetic studies of precipitation, can yield information which may be applied directly to industrial operations.
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Hoare et al. (1984) studied this question.
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